I decided to do a little poll of my senior girlfriends about what they really look forward to on Valentine’s Day. It was almost unanimous. The chocolate!
No one was all that interested in jewellery as most of them have enough as it is; collected, inherited and gifted to them over the years.
A dozen red roses were also low on the list. Red roses were, all agreed, romantic, but at this time of year, Spring blooms were the preference with their promise of the end of winter.
A romantic card also took a back seat.
But Chocolate? Yes Please!
A heart shaped box of chocolates took the number one spot on the wish list. Or any other kind of chocolate delight. We all waxed lyrical about chocolates – dark, milk, white – you name it. And especially chocolate desserts. These, they all said, really speak love! Especially if they’re homemade.
Just as a matter of fact, did you know that in North America alone, over 25 million kilos of chocolate is sold on Saint Valentine’s Day! Just shows you!
Two Yummy Ways to Make Someone’s Chocolate Dreams Come True
I’ve found that the following two recipes can be made by anyone. Guys or gals. Novice or experienced cook. This means even your significant other could probably make them successfully… if normally you’re the one in the home who does most of the cooking… hint, hint!
So, don your apron and let’s get started!
This recipe can be modified to your Valentine’s taste by rolling the truffles in crushed nuts or granulated sugar, or some colourful ‘sprinkles’. Or you could add a little rum or other liqueur to the mixture.
Makes 24 truffles
- ½ cup 35% cream
- 225 grams semi-sweet chocolate
- 1 tbsp. butter
- 2 tbsp. powdered cocoa chocolate
- 2 tbsp. icing sugar
- Break up or chop the 225 grams of chocolate into small pieces.
- In a heavy bottomed pot, heat the cream just to the point of boiling.
- When the cream is ready, turn off the heat and add the chocolate pieces and the butter, stirring well using a whisk until all the chocolate has been incorporated and the mixture is smooth. Add any other flavouring at this point if desired.
- Empty the contents into a large bowl, cover with plastic wrap and refrigerate for 12 to 24 hours.
- To make the truffles, use a melon baller and your hands to fashion 24 balls.
- Place the truffle balls on a platter and return to the refrigerator for 15 minutes.
- While they chill, blend together the cocoa powder and the icing sugar in a small bowl.
- Remove the cold truffle balls from the fridge and roll each one around in the powder mix covering them completely. Or, if you prefer in crushed nuts or granulated sugar
- Re-refrigerate until ready to serve.
Creamy, chocolaty and smooth, anyone who’s a chocolate lover will appreciate being on the receiving end of this light and decadent dessert.
Makes 6 to 8 servings
- 150 grams semi-sweet chocolate
- 3 tbsp. unsalted butter
- 2 ¾ cups of 35% cream
- 3 egg whites
- 1 tbsp. white sugar
- Mint leaves or other garnish such as miniature red rose buds or little candy hearts
- In a bain-marie or double boiler, gently melt the chocolate and the butter together, stirring regularly until you have a smooth, homogenous mixture. Set aside.
- In a large bowl whip the cream using an electric mixer or a large whisk. Set aside a cup of the whipped cream to use as the topping for the individual mousse.
- In another bowl, whip the egg whites until they form peaks – continue whipping while adding the sugar.
- Gently combine the egg whites with the melted chocolate.
- Using a pastry spatula, carefully and delicately incorporate the whipped cream into the chocolate mixture.
- Transfer the mixture into 6 or 8 individual dessert cups depending on their size, cover with plastic wrap and refrigerate for about an hour.
- When you’re ready to serve them, top each mousse with a dollop of whipped cream and decorate with the mint leaves or other garnish.
Saying I LOVE YOU with chocolate was never so easy!