Here’s a great ideas for a Girls’ Night In any other type of get-together with your friends.  New recipes from Godiva Chocolatier flaunt some of the hottest trends in desserts. Here are three easy recipes that represent these trends–e.g., drinkable desserts, mini desserts, ice cream, and Italian inspired desserts.

Truffle cones
Serves 4
4 regular ice cream waffle cones
5 bars of dark Chocolate
4 truffles

1. Place chocolate in microwave-safe bowl.
2. 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 truffle on the top.
5. Allow the chocolate-dipped cone to cool.
6. Serve upright in a bowl filled with coffee beans.

Cocoa shots on ice
Serves 4
2 cups (16 oz.) milk
6 Tbs. cocoa

1. Bring milk to a simmer, making sure not to boil.
2. Pour milk into large cup or mug and stir in cocoa.
3. Refrigerate until ready to serve.
4. Fill shot glasses with cocoa.
5. Arrange shot glasses over a bed of ice and serve

Panna Cotta
Serves 6

1/4 cup cold water
1 envelope powdered unflavored gelatin (about 2 1/4 teaspoons)
1 3/4 cups heavy cream
4 bars (1.5 ounces each) milk chocolate, coarsely chopped
1 1/2 cups milk
2 tablespoons packed dark brown sugar
4 teaspoons instant espresso powder
1 teaspoon vanilla extract
Unsweetened whipped cream and grated or finely chopped milk chocolate (for garnish)

1. Pour water into a small custard cup. Sprinkle the gelatin evenly over the water. Let stand for 5 minutes or until the gelatin is softened.
2. Heat 1 cup of the cream in a 3-quart saucepan over medium-high heat to a boil. Remove from the heat.
3. Add the chocolate, swirling pan to completely cover the chocolate with the hot cream. Let stand for 3 minutes. Stir until the chocolate is melted and smooth.
4. Heat milk, brown sugar, espresso powder and remaining cream in a 2-quart saucepan over medium-low heat, until the sugar and espresso powder are dissolved, stirring occasionally. Increase heat and heat to a boil. Remove from the heat.
5.  Slowly pour the hot milk mixture into the chocolate mixture, stirring constantly, until the ingredients are mixed. Stir in vanilla and gelatin until the gelatin is completely dissolved.
6. Strain the mixture through a fine mesh sieve into a pitcher or large measuring cup with a pouring spout.
7. Divide the mixture among 6 martini glasses or coffee cups.
8. Cover loosely with plastic wrap. Refrigerate for at least 6 hours.
9. Garnish each dessert with whipped cream and grated chocolate.

Images and recipes from Godiva Chocolatier

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