stir until smooth.
Add Godiva Liqueur, oil and vanilla, stirring to
inutes).
Add vanilla extract, Godiva Liqueur and cooled chocolate to eggs
add 1/3 cup of Godiva liqueur and slowly mix until smooth
n the orange rind and Godiva Liqueur.
Add the sifted ingredients
Put 1 tablespoon of chocolate liqueur into the bottom of each of 4 parfait glasses or large wine goblets.
Top with a couple of peach slices and a spoonful of ice cream.
Repeat until there are 3 layers of Godiva, peaches, and ice cream.
Top with remaining Godiva and whipped cream.
Mix 3 ounces of Godiva Liqueur with coffee and set aside.
For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle dish.
Pour 1 ounce of the reserved coffee into each souffle dish and set aside.
Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth.
Whip the egg whites until stiff; fold into the cheese.
Divide the filling evenly among the souffle dishes; sprinkle with chocolate and refrigerate overnight.
Preheat oven to 350\u00b0F.
Grease a 9 x 13 inch pan.
In a small bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, brown sugar, vanilla extract, and Godiva Liqueur until smooth.
Beat in the eggs, one at a time, then stir in the flour mixture.
Mix in the white chocolate chips.
Spread the batter evenly into the prepared pan.
Bake for 30 minutes. Cool in the pan on a wire rack. When completely, cooled, cut into squares.
In a small saucepan, combine the coffee and chocolate over med-low heat; whisk until the chocolate has melted.
Remove from the heat and pour into 2 mugs.
Add 2 ounces Chambord and 1 ounce Godiva liqueur to each mug; stir to combine.
Top with a dollop of whipped cream; sprinkle with cocoa powder and red sugar; serve.
n Grand Marnier, orange-flavored liqueur.
Cover and refrigerate.
Stir with ice and strain into a chilled martini glass.
Garnish with your favorite Godiva truffle.
Combine Godiva chocolate liqueur and peppermint schnapps in ice-filled rocks glass and stir.
Garnish with mint sprig.
YRUP:
Mix almond flavored liqueur, coffee and vanilla in small
br>Stir in butter and liqueur.
Let cool for 15
Pour hot chocolate into a brandy snifter.
Add Rumple Minze and Godiva liqueurs. Stir.
Top with whipped cream.
Place strawberries in a bowl and lightly crush with a potato masher or fork. Add fruit and it's juices to a jar.
Add Godiva liqueur, Nalewka Babuni Cherry Wine and Grand Marnier.
Screw on the lid tightly and shake well.
Let sit in fridge at least 1 week, shaking the jar every other day.
If storing longer (it gets better as it sits!), shake jar 1-2 times a week.
Pour Godiva into blender.
Add rum, banana and ice cream.
Blend until smooth.
Pour into serving glass.
Garnish with banana slice if desired.
ream cheese, mascarpone cheese, sugar, Godiva, and espresso.
until smooth
oiler.
Stir in chocolate liqueur.
In a large mixing
Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.
Heat heavy cream in a saucepan over low-medium heat until hot but not simmering.
Add chocolate and stir until melted.
Add vanilla and stir.
Transfer to fondue pot and serve with fresh fruit and pound cake.
Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.