How To make Godiva Tiramisu

Cappuccino praline | Simply Chocolate and more

Recipe for the Mocha Ganache:
150g heavy cream
15g instant coffee powder
270g milk chocolate
30g butter
Bring the heavycream and instant coffee to a boil.
Pour the hot liquid over the milkchocolate and butter.
Let the mixture sit for 2-3 minutes, before stirring it smooth with a rubberspatula.
Emulsify to a creamy ganache with a stick blender
Let ganache reach 30-33 C before filling your white chocolate shells.

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Godiva Caramel Apple Pie, Tiramisu & Cheesecake Filling Truffle Bar Review

This is a taste test/review of the Godiva Truffle Bars. Flavors include: Caramel Apple Pie, Tiramisu and Cheesecake Filling. The Tiramisu Truffle Bar is in White Chocolate and is 240 calories. Both the Caramel Apple Pie and Cheesecake Truffle Bars are in milk chocolate and both 220 calories. They were $1.60 each at Big Lots.
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Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

1 Minute Tutorial: Tiramisu Martini

Here is a one minute cocktail tutorial for a Tiramisu Martini!
ingredients: Serves 2
3 oz Kahlua
3 oz Rumchata
3 oz Godiva chocolate liqueur
3 ounces of half and half
Top with cocoa powder or chocolate shavings to garnish

No-Bake Chocolate Cheesecake Recipe (Without Gelatin)

New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.

Printable Version:


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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream

Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.

Easy Tiramisu Recipe | Homemade | No bake | No egg | Yummy

#tiramisu #tiramisurecipe #noeggs #nobake #easyrecipe


Tiramisu
Creamy, delicious and unbelievably EASY tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top.

1 cup heavy whipping cream
1.5 contaiber of mascarpone cheese ,room temperature
1/3 cup granulated sugar
1-2 teaspoon vanilla extract
1 1/2 cups cold espresso
3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands) or add Godiva coffee liquor
1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
Cocoa powder and refined sugar for dusting the top

Instructions


Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.

Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don't soak them--just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8x8'' or similar size pan.

Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Hope you enjoy this recipe. Just get the right ingredients and then it’s just assembling them together.

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Godiva Presents: Stella Parks, F&W 2012 Best New Pastry Chef | Food & Wine

FOOD & WINE 2012 Best New Pastry Chef, Stella Parks, presents her GODIVA Panna Cotta recipe inspired by a childhood favorite - Neapolitan ice cream.

For the full recipe, visit: