If you’re going to go decadent, the holidays seem like a pretty good time to do it. To me, decadence usually translates into chocolate, so when I opened my golden box of GODIVA chocolate I immediately had a eureka moment. I couldn’t help eating half of the box over one extended sitting either, but we’ll just keep that between you and me. I love the idea of pairing your holiday dessert with the party favor you’re giving your guests, so using the cranberry dark chocolate truffle from GODIVA’s Holiday Collection seemed like the perfect choice for dessert inspiration. What I love about this idea is that you can use any of your favorite chocolates for your flavor profile – just switch out the cranberry sauce for anything else (salted caramel, hazelnut spread, orange marmalade, whatever you like). I also love the idea of sparking a little joy for your guests by giving them a 6 piece box of truffles to go home with, continuing the decadent fun.
So here’s the awesome part: GODIVA wants to give you a chance to win a $250 GODIVA gift card! Just visit godiva.com and choose a product that would “spark joy” this season – for yourself, for a loved one, or some lucky stranger you want to shower with chocolate. For a chance to enter, tweet the product you’ve selected to @GODIVA using the hashtag #GODIVAjoy before December 15th. Good luck everybody and happy holidays! xoxo
For one 9 inch tart
1/2 recipe gingerbread dough
1 recipe chocolate ganache
1 recipe cranberry sauce
Preheat oven to 350F.
On a well floured surface, roll out dough to 1/8 inch thick large circle. Lay the circle into a pie plate or a lightly greased tart tin, and trim the edges. Patch up any tears with extra dough. Prick the surface of the dough with a fork, all over, then pop in the fridge for about 10 minutes to reset the dough. Bake for 12 to 15 minutes, until the dough has set, but isn’t crunchy. Set aside to cool completely.
Pour in the cranberry sauce, followed by the chocolate ganache, stir lightly to combine. Place in the fridge to set, about 4 to 5 hours. Let the pie sit on the counter for about 15 minutes before slicing, to take the chill off. Enjoy!
INGREDIENTS (GINGERBREAD DOUGH)
3 1/4 cups all-purpose flour
1 teaspoon teaspoon baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
3/4 cup dark-brown sugar, packed
1 large egg
1/2 cup molasses
In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy, about 2 minutes. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed until the mixture forms into a dough. Divide dough in halves; wrap each half in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
INGREDIENTS (CHOCOLATE GANACHE)
1 cup heavy cream
8 ounces 72% GODIVA chocolate, finely chopped
Bring cream to a boil in a medium saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Set aside.
INGREDIENTS (CRANBERRY SAUCE)
For 2 cups Sauce
1 cup orange juice
1 tablespoon balsamic vinegar
1 cup white granulated sugar
one 12-ounce bag fresh or frozen cranberries
1/2 teaspoon freshly grated orange zest
Bring orange juice, balsamic vinegar, and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring every now and then, until berries just pop, 10 to 12 minutes. Stir in zest, then cool. Be careful not to overcook, then you’ll end up with a cranberry jam rather than sauce. Set aside to cool completely.