n the orange rind and Godiva Liqueur.
Add the sifted
add 1/3 cup of Godiva liqueur and slowly mix until
stir until smooth.
Add Godiva Liqueur, oil and vanilla, stirring
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.
pound cake cubes and/or Godiva demitasse pieces. Makes about 2
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.
Stir with ice and strain into a chilled martini glass.
Garnish with your favorite Godiva truffle.
Pour Godiva into blender.
Add rum, banana and ice cream.
Blend until smooth.
Pour into serving glass.
Garnish with banana slice if desired.
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.
ream cheese, mascarpone cheese, sugar, Godiva, and espresso.
until smooth
Combine Godiva chocolate liqueur and peppermint schnapps in ice-filled rocks glass and stir.
Garnish with mint sprig.
inutes).
Add vanilla extract, Godiva Liqueur and cooled chocolate to
Pour hot chocolate into a brandy snifter.
Add Rumple Minze and Godiva liqueurs. Stir.
Top with whipped cream.
MAKE THE CRUST:.
In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
Press mixture onto bottom & up sides of 9\" glass pie plate.
Freeze for 30 minutes or until firm.
MAKE THE ICE CREAM FILLING:.
Spread half of softened ice cream into prepared pie shell.
Top with chopped chocolate candies and pecans.
Spread with remaining ice cream.
Cover pie with plastic wrap and freeze while preparing caramel layer.
MAKE THE CARAMEL LAYER:
In small, heavy saucepan over medium ...
Make Ice Cream:.
Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
Meanwhile, heat the heavy cream and milk to a boil in a 2-quart stainless steel saucepan. Place the chocolate in a medium bowl. Pour the cream mixture through a sieve over the chocolate. Let stand for 1 minute. Stir until it's completely melted and smooth. Let cool to room temperature.
Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it' ...
Pour liquor into a large measuring cup.
Add in milk to equal 2 cups.
Add in pudding mix.
Whisk by hand, or beat at low speed for two minutes.
Pour into shooter cups & chill.
br>1 1/2 oz Godiva White Chocolate Liqueur.
4
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.
MAKE THE WHITE CHOCOLATE CREAM:
Place solid ivory in medium bowl.
In small saucepan, bring cream to gentle boil.
Remove from heat.
Pour hot cream mixture over solid ivory.
Let mixture stand for 30 seconds to melt.
Gently whisk until smooth.
Whisk in mascarpone cheese and vanilla.
Cover mixture with plastic wrap and refrigerate for at least 4 hours.
MAKE THE STRAWBERRY COULIS:
Combine frozen strawberries and sugar in medium saucepan and cook over medium heat, stirring constantly with wooden spoon, until sugar is ...
Pour in a rocks glass over ice and stir.