Oh. My. Goodness... Desserts made with Godiva Chocolate!

WARNING!!!!
The information posted below is incredibly delicious and although it is during swimsuit season, I felt it was my duty to post them as I had 3 requests in 2 weeks for the recipes. Proceed with caution.

With SOOOOOO many summertime gatherings, birthday parties, graduation parties, baby/bridal showers and more going on as the season really kicks in, making a treat that isn't just basic and ordinary can add some flair and fun to the festivities. Adding REALLY good chocolate to it will make it oh-sooooo-amazing and totally memorable.

Chocolate Cheesecake Brownies

Just LOOK at the picture. Oh I KNOW! There are bite marks on my computer monitor. Once you make them and really bite into them, you will completely understand that these are surely eaten by the angels in heaven. They are absolutely INCREDIBLE I tell you!

Brownie Base:
1 cup Godiva Dark Chocolate callets
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder
1/3 cup all-purpose flour

Cheesecake Topping:
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons unsalted butter, softened
2 large eggs, at room temperature
3 tablespoons heavy cream or whole milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 Tablespoons Godiva Dark Chocolate callets

Make the brownie base:

1. Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
   
   
2. Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
   
   
3. Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
   
   
4. Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
   
   

Make the cheesecake topping:

1. Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
   
   
2. Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
   
   
3. Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
   
   
4. Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks. Makes 16, 2" brownies.
   

Truffle Mini Cones

A creative twist on the traditional ice cream cone, these decadent Godiva treats are ideal for a weekend afternoon with friends, or a fun family movie night. Need there be a reason to make them, really? I think not. Enjoy!

4 regular ice cream cones 5 bars of Godiva Dark Chocolate
4 Godiva Truffles (assorted types)

1. Using a sharp, serrated knife, carefully cut off the top third of a waffle ice cream cone.

2. Place chocolate in microwave-safe bowl. Microwave on HIGH 1 minute or until chocolate is softened. Stir until smooth.

3. Dip the wide end of the cone in the bowl of chocolate.

4. Place your favorite Godiva Truffle on the top.

5. Allow the chocolate-dipped cone to cool.

6. Serve upright in a bowl filled with coffee beans. Makes 4 cones.

Lemon & White Chocolate Cupcakes

Oh. My. Goodness. As I BEYOND ADORE LEMON ANYTHING, when you combine it with creamy, dreaminess it is superb, as are these incredible cupcakes. PERFECT for a tea party, birthday party, bridal shower, or alone all to yourself for no reason at all... they are delightful, beautifully elegant and refreshing. Topping each with a big, fresh summer raspberry would add a sweet bite and bright splash of color.

• Special Equipment: 2 1/2-inch muffin pan, cupcake paper liners, electric mixer

Cupcakes:
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter at room temperature
3/4 cup granulated sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup buttermilk

White Chocolate Cream Cheese Frosting:
4 bars (1.5 ounces each) Godiva® White Chocolate, coarsely chopped
1 package (8 ounces) cream cheese at room temperature
1 stick (1/2 cup) unsalted butter at room temperature
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Garnish:
White chocolate shavings
Confectioners’ sugar

Make Cupcakes:
1. Position the rack in the center of the oven and heat to 350°F. Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
2. Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
3. Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy. Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla. Beat in one-half of the flour mixture, scraping down sides of bowl. Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
4. Divide batter among the muffin cups, filling each about one-half full. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes and cool completely.

Make Frosting:
Place the white chocolate in a microwavable medium bowl. Microwave on HIGH for 1 to 1 1/2 minutes. Let stand for 1 minute. Stir until it’s completely melted and smooth. Cool slightly. Add the cream cheese, butter, lemon peel and vanilla. Beat with an electric mixer at medium speed until the ingredients are mixed. Add the confectioners’ sugar and beat until the frosting is smooth.

Assemble Cupcakes:
Remove the paper liners from the cupcakes and turn the cupcakes upside down. Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes. Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides. Sift the confectioners’ sugar over the tops of the cupcakes. Makes 12 cupcakes.

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