09 February 2010

5 Slamming Valentine Godiva Chocolate Recipes



From Denny: When I think "Godiva" I think chocolate candy in a box like the beauty in the above photo. But did you ever go on over to their site and plumb the depths of their recipe database? Awesome! Of course, the recipes are set up to use their candies and chocolate bars, clever marketing. It's also a nice change of pace from the usual suspects come Valentine's Day whether boxes of candies or conventional recipes.

If you live in another country where there is no Godiva chocolate available you could easily substitute a similar product. Just make sure you are familiar with it and check out the particulars like sugar, milk and chocolate level content on the original Godiva product for comparison. There is also a recipe conversion link on this blog if you require it.

It is amusing how you can end up creating a post: craving a double chocolate muffin the local donut shop was cleaned out of recently. Turns out they don't make the muffin/cupcake but have a supplier. I wonder if she could hear me thinking, "Yeah, what's their phone number and how close do they live to me?"

Those muffins are rich with chocolate and chocolate chips yet not as heavy as many recipes because I figure they use either expresso powder, liquid coffee or hot water rather than milk. Milk or sour cream can dilute the intense flavor of the chocolate.

Anyway, this morning I was craving that very muffin and decided to go searching for my own blanking recipe so I can make it any time. While I found many similar I still haven't found "the one." It sounds like a romantic drama, doesn't it?! Oh, the confessions of a chocolate addict. Somehow, around Valentine's Day it doesn't sound quite so depraved... :)

Meanwhile, I did hike on over to Godiva to see what they were offering and tripped over some great ideas for Valentine's Day for you. There is the very simple to the intermediate, if you want more of a challenge, creating something quite spectacular both in flavor and presentation. Check it out!



Recipes Featured:

Double Chocolate Muffin
- oozing with a truffle filling and easy to make

Chocolate Beggars’ Purses - chocolate cake, ganache and caramelized banana sauce in one awesome fancy presentation to give you huge applause from friends and loved ones

Boston Cream Cupcakes with Godiva Ganache Frosting - easy to make and a creamy alternative for those who want sweet style comfort food

Pure Chocolate Cupcakes - Chocolate Ganache filling and drizzle

Sweet Chocolate Cupcakes with Coconut-Pecan Frosting - made with dark chocolate and the easiest recipe of all! I'm a huge fan of coconut, dark chocolate and pecans combined into one recipe.

*** Feel free to comment as I enjoy hearing from all of you!





Double Chocolate Muffins

From:
Godiva

Yield: 12 muffins

Difficulty: Intermediate

Preparation: 45 minutes plus freezing, baking and cooling times

Chocolate Truffle Filling:

2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup plus 1 tablespoon heavy cream
1/2 teaspoon vanilla extract

Chocolate Muffins:

1 cup all-purpose flour
1/2 cup alkalized unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 tablespoons sour cream, at room temperature
1 large egg, lightly beaten, at room temperature
6 tablespoons unsalted butter, melted and cooled
2/3 cup granulated sugar

Make filling:

Place chocolate in bowl. In small saucepan, heat cream to boil. Pour over chocolate and let stand for 30 seconds to melt chocolate. Stir until chocolate is completely melted. Stir in vanilla extract. Scrape filling into small container and cover with plastic wrap. Freeze filling for at least 1 hour (or up to 3 days) or until firm.

Remove filling from freezer. Divide filling into 12 portions. Shape each portion into a ball and place on plate. Loosely cover with plastic wrap and freeze truffles until ready to use.

Make muffins:

Preheat oven to 350°F. Lightly butter 12 (3-inch) muffin cups.

Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.

Whisk together sour cream, egg, butter and sugar in medium bowl until combined.

Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined. Fill each muffin cup 1/3 full. Place frozen truffle in center of each cup on top of batter. Spoon remaining batter into cups, making sure each truffle is covered.

Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean. Cool muffins in pan set on wire rack for 5 minutes. Remove muffins from cups. Serve warm or cool completely. Store in airtight container.





Chocolate Beggars’ Purses

From:
Godiva

Yield: 8 servings

Difficulty: Intermediate

Preparation: 2 hours, plus chilling and baking times

Special Equipment: 17 1/2- by 11 1/2-inch jellyroll pan

Ganache:

5 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, at room temperature

Chocolate Cake:

1 cup sugar
3/4 cup all-purpose flour
1/2 cup Godiva® Hot Cocoa Powder, Dark Truffle Flavor
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 egg, at room temperature
1 egg yolk, at room temperature
1/2 cup brewed Godiva® Coffee
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup buttermilk

Caramelized Banana Sauce:

1 cup sugar
2 tablespoons light corn syrup
4 tablespoons unsalted butter
1/2 cup heavy cream
4 bananas, peeled and cut into 1/2-inch slices

Phyllo "Purses"

Ingredients:

1 package (16 ounces) frozen phyllo dough, thawed
1/2 cup unsalted butter, melted
1/2 cup sugar

Make Ganache:

Place chocolate in medium bowl. In small saucepan, heat heavy cream to a gentle boil and pour over chocolate. Let stand for 1 minute to melt chocolate. Whisk until chocolate is melted and smooth. Add butter, a tablespoon at a time, whisking until it is completely melted. Cover and refrigerate for at least 2 hours.

Make Cake:

1. Position rack in center of oven and preheat to 350ºF. Grease bottom and sides of 17 1/2- by 11 1/2-inch jellyroll pan. Line bottom of pan with parchment paper and lightly butter paper.

2. Sift together sugar, flour, cocoa, baking soda, baking powder and salt into a large bowl. Mix egg, egg yolk, coffee, vanilla extract, butter and buttermilk in a medium bowl. Stir coffee mixture into dry ingredients, mixing until well combined. Scrape batter into pan and bake for 12 to 15 minutes, until cake springs back when lightly touched with finger. Place pan on wire rack and cool for 15 minutes. Invert cake onto rack to cool completely.

3. Transfer cake to a cutting board, and using a 2-inch round cookie or biscuit cutter, cut out 16 (2-inch) rounds from cake. Set aside.

Make Sauce:

Stir sugar and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium heat, until mixture forms a deep amber caramel (about 348ºF. on candy thermometer). Remove pan from heat and whisk in butter. Carefully whisk in cream.

Return pan to medium heat and cook until sauce is smooth. Stir in bananas to coat. Remove from heat. (Sauce may be prepared up to 3 hours in advance and kept at room temperature, or cover and refrigerate for up to 1 day.) Reheat sauce over low heat before serving.

Prepare Phyllo Bundles (Purses):

Lay sheet of phyllo dough on work surface and brush with some of the melted butter. (Cover remaining stack of phyllo sheets with a clean, damp dish towel to prevent from drying out). Sprinkle some sugar over dough. Top with another phyllo sheet, brush with more butter and sprinkle with sugar. Repeat once again to form three layers.

Place a 10-inch plate upside-down on phyllo stack and using a paring knife, cut around edge to form a 10-inch circle. Turn layered circle upside- down and brush with butter and sprinkle with sugar. Place 2 reserved cake circles stacked on top of one another in middle of phyllo circle.

Top with a 1 3/4-inch ball of chilled ganache. Lift edges of phyllo up and around cake and ganache and bring together to form a bundle. With kitchen string or twine, tie bundle just above filling. Repeat this process seven more times to form a total of eight bundles. Reserve remaining ganache.

To Serve:

1. Position rack in center of oven. Preheat to 350ºF. Arrange each phyllo purse in a greased muffin tin and bake for 15 minutes or until golden brown.

2. Place bowl of remaining ganache over a saucepan filled one-third with simmering water. Heat until melted.

3. Spoon a mound of warm caramel banana sauce in center of plate and place a phyllo bundle on top. Remove twine from bundle and drizzle some caramel sauce and melted ganache around plate. Serve immediately.





Boston Cream Cupcakes with Godiva Ganache Frosting

From: Godiva

Yield: 12 large cupcakes

Difficulty: Intermediate

Preparation: 1 hour, 30 minutes, plus baking, cooling and chilling times.

Special Equipment: Two large muffin pans – 6 cups (8-ounces each)

Ingredients:

Custard Filling:

1 cup whole milk
2 tablespoons cornstarch
3 large egg yolks, at room temperature
1/3 cup granulated sugar
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/8 teaspoon salt

Cupcakes:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean, split lengthwise
10 tablespoons unsalted butter, softened
6 large egg yolks, at room temperature

Ganache Frosting:

2/3 cup heavy cream
5 bars (1.5 ounces each) Godiva® Solid Dark Chocolate, finely chopped

Make Filling:

(Prepare at least 2 hours or up to 1 day in advance.)

1. Whisk together 1/4 cup milk with cornstarch until smooth. Add 3 egg yolks and whisk until blended. Set aside.

2. Combine remaining 3/4 cup milk and 1/3 cup granulated sugar in small heavy saucepot and heat to a boil over medium heat, stirring occasionally. Remove from heat and whisk half of milk mixture into egg yolk mixture. Return mixture to pan. Heat to a boil. Simmer gently for 1 minute, whisking constantly until slightly thickened.

3. Remove from heat and whisk in butter, vanilla extract and 1/8 teaspoon salt. Transfer filling to a covered container and refrigerate for several hours until thickened and completely cool.

Make Cupcakes:

1. Position oven rack in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Whisk together flour, baking powder and 1/2 teaspoon salt in medium bowl; set aside.

3. Place 1 1/4 cups granulated sugar in small bowl. Scrape out vanilla bean seeds into sugar with a small knife. Mix to distribute seeds in sugar; set aside.

4. In medium bowl beat butter and sugar mixture with electric mixer at medium-high speed about 5 minutes or until light and fluffy. Add 6 egg yolks, two at a time, beating well after each addition. Scrape down sides of bowl. Reduce speed to low and add flour mixture in 3 additions. Beat until smooth, scraping down sides of bowl as necessary.

5. Reserve about 2 cups batter. Spoon remaining batter evenly into prepared muffin cups. Make a slight well in center of each filled muffin cup using the back of a teaspoon. Add about 2 tablespoons custard filling over each filled muffin cup using a pastry bag or small ice cream scoop. Completely cover filling with reserved batter.

6. Bake cupcakes in two batches, for 22 to 24 minutes or until tops are golden brown and set. Cool cupcakes in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

Make Frosting:

1. In small saucepot, add cream and heat to a boil over medium heat. Remove from heat and add chocolate. Whisk until chocolate is completely melted and set aside.

2. Using small angled spatula spread about 2 tablespoons frosting in an even layer over top of each cupcake. Refrigerate for at least 40 minutes to set frosting. Serve at room temperature.





This photo seems to be of the larger cake version, they didn't put up the cupcake photo


Pure Chocolate Cupcakes

Yield: 12 cupcakes

Difficulty: Intermediate

Preparation: 1 hour plus baking, cooling and chilling times

Special Equipment: 2 1/2-inch muffin or cupcake pan, paper liners, electric mixer, pastry bag, star tip

Ingredients:

Chocolate Cupcakes:

2 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/2 cup sour cream

Chocolate Ganache filling and drizzle:

3/4 cup heavy cream
2 tablespoons unsalted butter
5 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
1/2 teaspoon vanilla extract

Topping:

2 1/2 cups heavy cream
1/2 cup confectioners’ sugar, sifted
2 tablespoons Godiva® Hot Cocoa powder, Dark Truffle Flavor
1 teaspoon vanilla extract

Make Cupcakes:

1. Place rack in center of oven and preheat to 350°F. Put baking cup liners into 12 (2 1/2-inch muffin-pan cups. Set aside.

2. Place the chocolate in a small microwavable bowl at HIGH power for about 1 minute or until softened. Stir until smooth. Cool slightly.

3. Sift together flour, baking powder, baking soda and salt.

4. Beat the butter and brown sugar in large mixer bowl with an electric mixer at medium speed until light and creamy. Reduce speed to low. Beat in melted chocolate. Add the eggs, one at a time, beating well after each addition. Add the vanilla and espresso powder, and continue beating for 1 minute more or until light in color. Beat in one-half of the flour just until the ingredients are mixed. Add the sour cream and remaining flour mixture.

5. Spoon about 6 tablespoons batter into the prepared muffin-pan cups. Bake for about 20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan for about 10 minutes. Remove the cupcakes from the pan and cool them on a wire rack to cool completely.

Make Filling and Drizzle:

1. Heat the cream and butter until mixture just comes to a boil and the butter melts. Remove from the heat and add the chopped chocolate. Stir until the chocolate melts. Stir in vanilla. Reserve about 3/4 cup and keep at room temperature.

2. Cut out a cone-shaped piece about 1 1/4-inch wide and 1-inch deep out of center of each cupcake. Spoon about a tablespoon of the remaining filling into each hole. Replace the cone shaped pieces. (Some of filling may spread over top of cupcake when pieces are replaced.) Refrigerate for about 30 minutes or until the filling is firm.

Make Topping:

1. Beat the cream, sugar, cocoa powder and vanilla in a large chilled bowl with electric mixer at high speed until stiff peaks form.

2. Whisk about 1 cup of the whipped cream mixture into reserved 1/2 cup of the chocolate filling mixture until no white streaks remain. Using a rubber spatula, fold into remaining whipped cream.

3. Spoon the chocolate cream mixture into a pastry bag fitted with a medium star tip (such as Ateco #5). Pipe about 1/3 cup topping onto each cupcake.

4. Drizzle the remaining reserved chocolate filling evenly over the frosted cupcakes. Serve immediately or refrigerate until ready to serve.






Sweet Chocolate Cupcakes with Coconut-Pecan Frosting

Yield: 12 cupcakes

Difficulty: Easy

Preparation: 1 hour, 15 minutes, plus baking, cooling and chilling times

Special Equipment: One standard-size muffin pan – 12 cups (4-ounces each)

Ingredients:

Sweet chocolate cupcakes:

2 bars (1.5 ounces each) Godiva® Solid Dark Chocolate, finely chopped
1/4 cup water
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated and at room temperature
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar

Coconut-pecan frosting:

3 tablespoons water
1/2 cup granulated sugar
3/4 cup evaporated milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
3/4 cup pecans, toasted* and coarsely chopped
3/4 cup sweetened shredded coconut

Directions:

*** To toast pecans, spread nuts in a single layer in a shallow baking pan. Bake in a 350ºF oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so nuts do not burn. Cool completely before using.

Make Cupcakes:

1. Position racks in center of oven. Heat oven to 350°F. Line muffin cups with paper liners or grease muffin cups and sprinkle with 2 tablespoons flour; tapping out excess.

2. Place chocolate and 1/4 cup water in microwavable bowl. Heat on HIGH for about 1 minute. Let stand in microwave 30 seconds. Stir until smooth; set aside.

3. Whisk together flour, baking powder, baking soda and 1/4 teaspoon salt in medium bowl; set aside. In small bowl, whisk together egg whites, buttermilk and 1/2 teaspoon vanilla extract until blended.

4. In medium bowl, beat 1/2 cup butter and 3/4 cup granulated sugar with electric mixer at medium speed for about 3 minutes, or until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Scrape down sides of bowl. Add melted chocolate mixture. Reduce speed to low and beat in half flour mixture until just blended. Add egg white mixture. Stir in remaining flour mixture.

5. Spoon batter into prepared muffin cups. Bake for 18 to 22 minutes, or until tops are set and tester inserted in center comes out clean. Cool cupcakes in pans on wire rack for 10 minutes. Remove cupcakes from pans and cool completely on wire rack.

Make Frosting:

1. Combine 3 tablespoons water and 1/2 cup granulated sugar in medium saucepot over medium heat, stirring constantly. Occasionally brush down sides of pan with wet pastry brush until sugar is dissolved.

2. Increase heat to medium-high and cook without stirring for 4 to 6 minutes or until syrup turns to a rich amber caramel color. Immediately remove saucepot from heat and slowly stir in evaporated milk. Be careful; mixture will quickly bubble up.

3. Return saucepot to heat. Heat to a boil. Cook mixture over medium heat until reduced to about 2/3 cup; about 8 to 10 minutes. Remove from heat and whisk in 1/2 teaspoon vanilla and 1/4 teaspoon salt. Pour into separate bowl. Set aside to cool to room temperature.

4. Add 6 tablespoons butter to bowl. Beat with electric mixer at medium-high speed until mixture is blended. Add confectioners’ sugar and beat until mixture is smooth. Stir in pecans and coconut.

Assemble Cupcakes:

Using small angled spatula, spread frosting in even layer over cupcakes. Refrigerate for at least 15 minutes to set frosting. Serve at room temperature.


*** ALSO: Easy Party For a Crowd: Marti Gras King Cake, Kicked Up Red Beans


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