Frozen Peppermint Soufflé
1/2 cup water
8 large egg yolks, at room temperature
1 teaspoon peppermint extract
1 cup finely crushed peppermint candies or candy canes
2 cups heavy cream
1/4 cup Godiva Liqueur

Crushed peppermint candies or candy canes for garnish

1. Fold waxed or parchment paper strips lengthwise and spray with vegetable cooking spray. Secure around six 6-ounce ramekins to make 2-inch collars, using tape. Place ramekins on a baking sheet.

2. Combine sugar and water in saucepan over medium-low heat. Cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and boil syrup without stirring for 8 minutes or until it registers 240°F. on candy thermometer. When temperature reaches 230°F., start preparing the egg yolks.

3. Beat egg yolks in mixing bowl for 2 to 3 minutes or until well blended and slightly thickened, using electric mixer at medium-high speed.

4. Gradually add hot syrup in a slow stream and beat for 5 to 8 minutes or until mixture is thick and completely cool. Beat in peppermint extract. Fold in peppermint candies.

5. Whip cream and Godiva Liqueur in mixing bowl until it forms soft peaks, using electric mixer at medium-high speed. Stir one-fourth of whipped cream into egg yolk mixture to lighten it. Gently fold in remaining cream. Spoon mixture into prepared ramekins. Freeze until firm, about 4 hours or overnight.

To serve: Remove collars from soufflés. Garnish with crushed peppermint candies.

Godiva Dark Chocolate, coarsely chopped 10 bars (1.5 ounces each)
1/2 cup (1 stick) unsalted butter, cut into pieces
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped

Chocolate Sauce
5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1/2 cup water
1/2 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces

Toasted Pecan and Walnut Sauce
1/3 cup honey
1/2 cup water
1/4 cup light brown sugar
1/2 cup chopped walnuts, toasted (see Note)
1 cup pecan halves, toasted (see Note)
1 teaspoon paprika
1 teaspoon salt
1 tablespoon rum

Sweetened Whipped Cream
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Assembly
Assorted ice cream of your choice
Sliced bananas
Strawberries

Note: To toast walnuts and pecans, preheat oven to 350°F. Spread walnuts and pecans in single layer on baking sheet and toast 8 to 12 minutes, shaking pan 2 to 3 times.
 

Make fudge brownies:

1. Preheat oven to 350°F. Line 8-inch square pan with aluminum foil so that foil extends 2 inches beyond pan on two sides. Butter bottom and sides of foil-lined pan.

2. In 3-quart saucepan over low heat, melt chocolate and butter, stirring constantly with wooden spoon. Add sugar and stir to combine. Add eggs one at a time, stirring well after each addition. Add vanilla. Gradually beat in flour and baking powder. Stir in chopped chocolate.

3. Scrape batter into prepared pan and smooth surface with rubber spatula. Bake brownies for 35 to 40 minutes or until cake tester comes out with moist crumbs clinging to it. Do not overbake.

4. Cool brownies in pan on wire rack for 30 minutes. Using 2 ends of foil as handles, lift brownies out of pan. Cool brownies on foil for at least 2 hours.

5. Invert brownies onto cutting board or large plate and gently peel off foil. Cut into 12 brownies.

Make chocolate sauce:

1. Place chocolate in medium bowl.

2. In small saucepan over medium-high heat, combine water, sugar and heavy cream, stirring constantly until sugar dissolves. Increase heat to medium-high and cook mixture until it comes to gentle boil.

3. Remove pan from heat and slowly pour hot cream over chopped chocolate. Let stand for 1 minute to melt chocolate.

4. Whisk sauce gently until well blended and smooth. Whisk in butter. Sauce should be used at room temperature.

Make toasted pecan and walnut sauce:

1. In saucepan over medium-high heat, combine honey, water and brown sugar and bring to a gentle boil. Stir in toasted walnuts and pecans, paprika and salt.

2. Cook over low heat for 4 o 6 minutes. Stir in rum. Keep at room temperature until ready to use.

Make sweetened whipped cream:

In medium bowl, using hand-held electric mixer, whip heavy cream, sugar and vanilla until stiff. Refrigerate until ready to use.

Assemble sundaes:

Place each brownie on dessert plate and surround with several scoops of different flavored ice cream. Top with chocolate sauce and sliced bananas. Garnish with whipped cream and drizzle with toasted pecan and walnut sauce. Garnish each plate with a strawberry.

Chocolate Glaze:
3/4  cup heavy cream
2 tablespoons light corn syrup
1 tablespoon unsalted butter
6 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped

Crème Anglaise:
1 cup milk
1 cup heavy cream
1 vanilla bean, split lengthwise
6 egg yolks, at room temperature
1/4 cup granulated sugar

Assembly:
1/2 cup shelled pistachios, lightly toasted

*Or, substitute your favorite flavor of Godiva® ice cream

Make Chocolate Sponge Cake:
1. Position rack in center of oven.  Heat oven to 375ºF. Line bottom of 15 ½-inch x 10 ½-inch baking sheet with parchment paper, leaving 2-inch overhang on short ends of pan. Lightly spray parchment paper and pan sides with cooking spray. Lightly dust parchment and sides of pan with cake flour and tap out excess flour.

2. Place chopped chocolate in microwavable bowls.  Microwave chocolate on HIGH for 1 minute. Let stand for 30 seconds. Stir until melted and smooth.  Set aside.

3. Beat egg yolks, 1/4 cup sugar and vanilla at medium-high speed about 5 minutes in medium bowl using electric mixer, or until batter forms a thick light yellow ribbon when beaters are lifted. Using a clean, dry rubber spatula, gently fold egg yolk mixture into chocolate mixture. Gently fold in 1 cup sifted flour.

4. Beat egg whites at medium-low speed in grease-free bowl of electric mixer until frothy. Increase speed to high and while beating, gradually add remaining 2 tablespoons granulated sugar, beating until whites form until stiff peaks form. Using clean, dry rubber spatula, fold one-third egg whites into the egg yolk/chocolate mixture to lighten. Gently fold in remaining egg whites.

5. Scrape batter into prepared pan and gently smooth surface with an offset spatula.  Bake sponge cake for 20 minutes, or until cake tester inserted in center comes out clean.  While cake is baking, place a 15 ½-inch x 10 ½-inch piece of parchment paper on work surface and dust with confectioners’ sugar.

6. Run a thin-bladed knife around edges of cake to loosen it from sides of pan and immediately invert it onto sugar-coated parchment paper; remove pan. Starting at the long end, roll cake up loosely with parchment paper into a jelly-roll. Cool completely.

7. Place softened ice cream into a medium bowl and mix with a wooden spoon until just spreadable. Carefully unroll cake (be careful not to crack cake). Place brandy in a small bowl and liberally brush entire cake, especially the edges. Using an offset spatula, gently spread ice cream into an even layer. Using parchment paper as a guide, re-roll cake into a tight cylinder. Wrap cake roll tightly in a piece of plastic wrap, and twist ends to secure. Freeze roll for at least 1 hour or until ready to glaze.

Make Glaze:
1. Combine cream, corn syrup and butter in medium saucepan over medium heat. Heat to a boil. Remove from heat and add chopped chocolate. Let stand 1 minute. Stir until melted and smooth. Cool the glaze to about 86ºF. or until it starts to thicken slightly.

2. Remove the cake roll from the freezer and remove the plastic wrap.  Place cake roll on a wire rack set over a waxed paper-lined baking sheet. Slowly pour glaze evenly down center of cake roll, allowing glaze to cover cake roll completely. Return to freezer.

Make Crème Anglaise:

1. Place milk, cream and split vanilla bean in a medium saucepot. Heat to a boil over medium-high heat. Reduce heat to low. Cover and heat milk mixture with vanilla bean for about 20 minutes. Remove vanilla bean. Reheat mixture to boiling.

2. Place egg yolks and sugar in medium bowl and beat until thick and light, using a wire whisk. Whisk half hot milk mixture into egg yolks until blended. Whisk mixture back into remaining hot milk mixture. Heat gently, stirring constantly with wooden spoon, until custard thickens slightly. Custard is ready when a clear trail is left behind when you draw your finger across the back of the spoon. Do not overheat or mixture will curdle.

3. Remove custard from heat at once and strain through fine mesh strainer into a bowl. Let cool completely; cover tightly and chill. Custard will keep for up to 3 days in refrigerator.

Serve Cake:
Place a spoonful of crème anglaise on each of 6 small dessert plates. Top with cake slice and garnish with toasted pistachios.

4 wooden “craft” sticks
7 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
2 tablespoons vegetable shortening
Toppings: granola, chopped nuts, sprinkles, crushed cookies, candy or cereal

1. Line a baking sheet with waxed paper.

2. Cut about 1 inch from one end of each banana.

3. Insert a craft stick into each banana. Place on waxed paper and place bananas in freezer for 1 hour.

4. Place chocolate and shortening in microwave-safe bowl. Microwave on HIGH 1 minute or until chocolate is softened. Stir until smooth. Place desired topping into large flat plates.

5. Remove bananas from freezer and dip into melted chocolate, spooning it on to completely cover. Let excess drip off.

6. Roll bananas into desired topping. Place on waxed paper and freeze. Once frozen, store in airtight container in freezer.

Variation: Using small metal spoon.

8 ounces fresh strawberries, hulled and sliced (about 2 cups)
1 cup granulated sugar
3 tablespoons freshly squeezed lemon juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
3 bars (1.5 ounces each) Godiva® White Chocolate, coarsely chopped
1 teaspoon vanilla extract

Strawberry Coulis (optional):
8 ounces fresh strawberries, hulled and sliced (about 2 cups)
1 tablespoon freshly squeezed lemon juice
4 to 5 tablespoons confectioners’ sugar

Semi-Sweet Chocolate-Mint Ganache (optional):
1 cup heavy cream
12 fresh mint leaves (about 1/4 cup loosely packed), washed and torn into small pieces
3 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped

Make Ice Cream:
1. Place the berries, 1/4 cup of the granulated sugar and lemon juice in a small bowl and let stand for about 30 minutes.
2. 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.
3. Place the strawberry mixture in an electric food processor bowl fitted with a metal blade. Cover and blend until it’s very smooth. Add the strawberry puree, vanilla and remaining sugar to the chocolate mixture. Gently stir with a whisk until the ingredients are mixed. Refrigerate the mixture for at least 3 hours or overnight.
4. Spoon the chilled strawberry cream in an electric ice cream maker, following the manufacturer’s instructions, for about 10 minutes or until the mixture is a milkshake consistency. (If serving the frappé later, continue to churn 10 minutes more or until the mixture is thick and creamy.) Turn the ice cream into a chilled medium bowl. Cover tightly with plastic wrap and freeze until ready to use. Soften the frozen ice cream for about 45 minutes to 1 hour, until it’s softened. Stir and place in an electric food processor or blender and pulse until the mixture is desired consistency.

Strawberry Coulis:
1. Place the berries, lemon juice and one-half of the confectioners’ sugar in an electric food processor bowl fitted with a metal blade. Cover and process until it’s very smooth. Add more confectioners’ sugar as desired. Store in refrigerator until ready to use.

Semi-Sweet Chocolate Mint Ganache:
1. Heat the cream in a 2-quart stainless steel saucepan and heat to a boil. Remove from the heat and add the mint. Let steep for about 30 minutes. Cook over low heat and heat to a boil. Place the chopped chocolate into a medium bowl. Pour the cream mixture through the sieve over the chocolate. Press on the mint to remove any excess liquid. Discard the leaves. Gently whisk the mixture until the ingredients are mixed and completely smooth. Allow the sauce to cool slightly, but not completely. (If you don’t plan to assemble frappé right away, refrigerate the ganache until ready to use. At time of assembly, reheat slowly in a double boiler.)

Assemble Frappé:
1. Clean and dry sixteen 3 ounce votive or shot glasses or for a larger serving, eight     6 ounce glasses. Pour milkshake mixture into a large measuring cup or pitcher and fill glasses to within 1/2-inch of the top. Pool strawberry coulis in a thin layer on top and finish with a drop of chocolate mint ganache. Cover and store any leftover strawberry coulis or ganache in refrigerator for another use

1. Place chocolate and water in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.
2. Combine milk, cloves, cinnamon sticks and cayenne pepper in saucepan. Warm milk mixture over medium heat until bubbles form around edge of pan.
3. Whisk chocolate mixture into milk. Add sugar and bring to boil. Reduce heat and simmer for 5 minutes. Strain mixture, reserving cinnamon sticks. Rinse cinnamon sticks, pat dry and set aside for garnish.
4. Return mixture to saucepan and stir in cream. Over low heat, heat to simmer. Stir in vanilla extract.