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    1. Crust

    2. Nonstick cooking spray, for greasing

    3. 1 19.1-ounce package of chocolate sandwich cookies

    4. 1/4 cup granulated sugar

    5. 6 tablespoons (3/4 stick) unsalted butter, melted

    6. Filling

    7. 1/3 cup hot water

    8. 2 1/2 tablespoons dark cocoa powder

    9. 3 teaspoons vanilla extract

    10. 2 cups chopped Godiva Signature Collection 72% Dark Chocolate

    11. 3 cups heavy cream, cold, divided

    12. 2 tablespoons granulated sugar

    13. 1/4 teaspoon kosher salt

    14. 2 tablespoons powdered sugar

    15. 1 0.4 ounce of Godiva Signature Collection Dark Chocolate Mini Bars, cut into 10 squares

    16. 1 0.4 ounce of Godiva Signature Collection Dark Chocolate Mini Bars

      1. Preheat the oven to 375°F (190°C). Grease a 9-inch spring form pan with nonstick spray.

      2. Make the crust: Add the chocolate sandwich cookies and granulated sugar to a food processor and process into fine crumbs. Add the melted butter and pulse 4 times, or until the crumbs are moistened.

      3. Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving 1/2 inch of space from the top of the pan.

        Bake for 10 minutes, until the crust begins to puff slightly. Remove from the oven and transfer to the refrigerator to chill for 25–30 minutes.

      4. Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.

        In a medium, microwave-safe bowl, combine the chopped Godiva Signature Collection Dark Chocolate and 1/4 cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.

      5. Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.

      6. In a large bowl, whip the remaining 2 3/4 cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1 1/3 cups of whipped cream to a separate bowl and set aside.

      7. Add the granulated sugar and salt to the bowl with the remaining whipped cream and whip on low speed for 30 seconds, until fully combined. Using a rubber spatula, fold in the chocolate mixture, 1/3 at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.

      8. Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1hour, until the filling is firm.

      9. Meanwhile, add the powdered sugar to the reserved whipped cream and whip on low speed until smooth, 1 minute. Transfer the whipped cream to a piping bag fitted with an open star tip and refrigerate until ready to use.

      10. Remove the pie from the freezer and pipe 10 dollops of whipped cream around the edges. Place a square of Godiva Signature Collection Dark Chocolate on each of the whipped cream dollops.

      11. Cut the pie into 6–8 slices and use a vegetable peeler to shave curls of the remaining Godiva Signature Collection Dark Chocolate on top of each slice.

      12. Enjoy!

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