Godiva Dream Cheesecake

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Yield: 14 servings
Difficulty: Intermediate
Preparation: 2 hours plus chilling overnight
Special Equipment: 9" springform pan

Triple-Layer GODIVA Dream Cheesecake

2 cups crushed chocolate graham crackers (about 12 crackers)
3/4 cup white sugar
1/4 cup plus 1 tablespoon butter, melted
16 ounces cream cheese, softened (2-8 ounce packages)
3 eggs
1 teaspoon vanilla extract, divided
3 ounces GODIVA Dark Melting Chocolate
1 1/3 cups sour cream, divided
1/3 firmly packed dark brown sugar
1 tablespoon all-purpose flour
1/4 finely chopped pecans 5 ounces cream cheese, softened
1/4 teaspoon almond extract
1. Preheat the oven to 325°F.
2. In a bowl, combine the crushed graham crackers, 1/4 cup white sugar, and butter. After thoroughly mixing, place into 9” springform pan and press firmly into bottom and up the sides. In one bowl, combine 8 ounces cream cheese and 1/4 cup sugar together; blend well with mixer.
3. In a separate bowl, mix together 1 egg, 1/4 teaspoon vanilla extract, melted GODIVA Dark Chocolate Callets, and 1/3 cup sour cream. Mix the two bowls together and blend well. Spoon evenly over chocolate graham cracker crust.
4. Combine the last 8-ounce package of cream cheese in a bowl with the brown sugar and flour; beat until the mixture is fluffy. In a separate bowl blend together 1 egg, 1/2 teaspoon vanilla extract, and finely chopped pecans. Mix the two bowls together and blend well. Spoon over the chocolate layer of cheese cake in the springform pan.
5. To create the final layer, combine 5 ounces of cream cheese and 1/4 cup sugar; beat until well mixed. Add the remaining egg to the mixture and beat again. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and the almond extract. When all ingredients are mixed thoroughly, add to the pecan layer of cheesecake. Bake in the preheated over for 1 hour. Let cool for 1 hour on wire rack.

GODIVA Dark Chocolate Dream Glaze

Even bad lighting and a camera-phone can't ruin this beauty!

6 ounces GODIVA Dark Melting Chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Combine the GODIVA Dark Chocolate Callets and butter in a double boiler. Bring the water to a boil, and reduce the heat to medium. Begin to stir the GODIVA Dark Chocolate Callets and the butter until smooth, in order to prevent burning. Remove from the heat. In a separate large bowl, add the remaining ingredients. Once thoroughly mixed, add the melted chocolate mixture, and stir until smooth. After the cake is completely chilled (4-6 hours), spread the warm chocolate glaze over the cheesecake.

The Elders got lucky tonight!

My Notes:   I used semi-sweet chocolate chips instead of the Godiva Dark melting chocolate chacettes.  It was more easily accessible and affordable, yet still delectable!  It looks complicated, but it really isn't. You have to use two bowls for each layer, so I just quickly washed out the two I used in between layers rather than dirtying a dozen bowls.  It really is not that labor intensive or difficult.  But oh-so-worth-it!  My butt is regretting that I made it! :)

Death by Chocolate

My Notes:  I found this little gem on Pinterest.  I've made some notes on the recipe itself for what I did a little different. Mine seemed to turn out a little more moist and rich than the picture with the recipe (mine is the bottom pic. We ate it too fast to take any pics of the cut product.)  The recipe says to eat cold, but I think it was more moist and delectable eaten a little warm. And don't forget the homemade whipped cream (with a little vanilla and a dash of cinnamon)!

Next Best Thing to Bruddah Iz

my own creation, combination of other recipes

(haupia, chocolate pudding layered dessert with nut crust)

Crust:
(see Hilo Haupia Squares crust recipe and instructions.)

Haupia Mixture:
(see Hilo Haupia Squares haupia recipe and instructions) stop before pouring in to crust.  Keep stirring occasionally to prevent setting.

Chocolate Pudding:
Mix up 1 large packet and 1 small packet of instant chocolate pudding, according to directions.  Let sit for a few minutes to thicken.

Whipped Cream:
Make up about 1 pint of whipped cream, sweetening the cream to taste. Or, you could use Cool Whip.


Layering:
Pour and smooth a layer of haupia, then a layer of chocolate pudding, repeat.  Top with whipped cream, and garnish with toasted coconut or nuts, if desired.

Note: Macadamia nuts can be extremely expensive or hard to come by on the mainland - pecans can be used for the crust in place of mac nuts.

Chocolate Truffle Pie

Jen Brady

melt in your mouth delicious!

11 squares Semi-Sweet Baking Chocolate, divided

½ cup whipping cream

4 eggs

½ cup sugar

¼ cup flour

1 cup thawed Cool Whip or fresh Whipped Cream

Grate 1 square of the chocolate and set aside. Place remaining chocolate in large microwaveable bowl. Add cream. Microwave on high 2 min or until chocolate is almost melted. Stir until choc. Is melted; cool slightly. Add eggs, sugar and flour. Beat with wire whisk until well blended. Pour into lightly greased 9’ pie plate. Bake at 325° for 35 min., or until outer half of pie is puffed and center is slightly soft. Cool. Slice and top each slice with Cool Whip or Whipped Cream & sprinkle with grated chocolate.