Ingredients
for 6 servings
Crust
- nonstick cooking spray, for greasing
- 1 package chocolate sandwich cookie
- ¼ cup granulated sugar (50 g)
- 6 tablespoons unsalted butter, melted
Filling
- ⅓ cup hot water (80 mL)
- 2 ½ tablespoons dark cocoa powder
- 3 teaspoons vanilla extract
- 2 cups Godiva® Signature Collection Dark Chocolate Mini Bars (400 g), chopped
- 3 cups heavy cream (720 mL), cold, divided
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 2 tablespoons powdered sugar
- 1 bar Godiva® Signature Collection Dark Chocolate Mini Bars, cut into 10 squares
- 1 bar Godiva® Signature Collection Dark Chocolate Mini Bars
Nutrition Info
- Calories 986
- Fat 86g
- Carbs 72g
- Fiber 7g
- Sugar 63g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick spray.
- 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.
- Press the crust mixture evenly against the bottom and up the sides of the prepared pan, leaving ½ 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.
- Make the filling: In a small bowl, whisk together the hot water, cocoa powder, and vanilla until smooth.
- In a medium, microwavable-safe bowl, combine the chopped Godiva® Signature Collection Dark Chocolate Mini Bars and ¼ cup of heavy cream. Microwave in 30-second intervals until melted, 1 minute total. Whisk until smooth and fully combined.
- Add the cocoa mixture to the bowl of melted chocolate and whisk to combine.
- In a large bowl, whip the remaining 2¾ cups of heavy cream with an electric hand mixer on medium-high speed until stiff peaks form, 5 minutes. Transfer 1⅓ cups of whipped cream to a separate bowl and set aside.
- 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, ⅓ at a time, until incorporated and smooth. With the hand mixer, beat once more for 30 seconds to stiffen.
- Remove the crust from the refrigerator and pour the filling evenly on top. Freeze for 1 hour, until the filling is firm.
- 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.
- 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 Mini Bar on each of the whipped cream dollops.
- Cut the pie into 6–8 slices and use a vegetable peeler to shave curls of the remaining Godiva® Signature Collection Dark Chocolate Mini Bar on top of each slice.
- Enjoy!