Valentine Chocolate Recipes
“Any sane person loves chocolate.” – Bob Greene
Berry Blast Chocolate Truffles
Chocolate truffles with hint of berries an ideal sweet treat for Valentine’s Day.
- White chocolate, chopped: 8 oz
- Semi sweet chocolate, chopped: 5 oz
- Pink coating chocolate: 1 oz
- Unsalted butter: 1/2 cup
- Raspberry tea: 2 bags
Melt chocolate and butter in a double boiler. Boil the tea bags and squeeze the liquid out. Mix the tea with melted chocolate. Cool down the mixture in room temperature. Whisk the mixture to make it fluffy and then put it in the refrigerator.
Take small portion of the chocolate and make balls. Put them in a baking tray and freeze for another 30 mins or until they are hard. Then dip the chocolate balls in molten pink coating chocolate and cover completely. Once the coating is dry dust the truffles with icing sugar.
Simple chocolate hearts
- Dark chocolate: 8 oz
- White chocolate: 8 oz
- Unsalted butter
- Flavors of your choice: Toffee, caramel, raspberry, mint
- Heart shaped cookie cutters
Melt dark and white chocolate in separate pots over hot water. Add butter to them and stir. Grease a baking dish and cookie cutters. Pour the mixture into cookie cutter and let them freeze for an hour. You can also add flavors of your choice in the chocolates.
Chocolate Mousse in Chocolate Collars
- Semi sweet chocolate for the collar
- For mousse: semi-sweet chocolate: 4 oz
- Water: 30 ml
- Sugar: 1/4 cup
- Eggs, separated: 2
- Brewed espresso: 3 tablespoons
- Grand Marnier: 2 tablespoons
- 35% cream: 250 ml
Spread the melted chocolate over an acetate ribbon. Give the chocolates a teardrop shape and lock the endings by pinching them together. Repeat the process for the number of mousses you want. For the mousse add the sugar in boiling water and stir till it dissolves completely. Make simple syrup and let it cool for a while. Now whisk the syrup with egg yolks until the mixture turns light and fluffy. Gently fold in the espresso, Grand Marnier and melted chocolate into the mixture. Beat it till the mixture makes soft peaks. Spoon in the mixture into chocolate collars and freeze it for 3 hours. Carefully transfer the mousses into serving plates.
Chocolate covered fruits
- Fresh fruits: Apple, strawberries, cherries, raspberries
- Dark chocolate
Wash the fruits and pat them dry. Now melt the chocolate in a deep pan. Dip the fruits in the chocolate carefully. Cover them completely or half. You can dress the fruits further with bits of toffee and sanding sugar.
Devil’s Chocolate Cake
- Milk Chocolate Ganache
- Pastry flour: 2 cups
- Cocoa powder: 3/4 cup
- Baking soda: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter at room temperature: 1 cup
- Sugar: 2 cups
- 4 eggs
- Buttermilk: 125 ml + 60 ml
- Brewed coffee: 125 ml + 60 ml
- Vanilla extract: 1 teaspoon
Preheat the oven at 325’F.
Beat the butter with sugar till the sugar melts into it. Beat the eggs into the mixture and continue the process until soft peaks are formed.
Mix flour with baking soda and sieve the mixture slowly into the butter. Put in the buttermilk and coffee. Mix the other ingredients until desired consistency is achieved. Pour the mixture into a foiled cake tin and put it in the oven. Bake for an hour.
Cut the cake into half and pour Ganache between the layers. Put chocolate covered acetate around the cake and out it into refrigerator till the ribbon is set. Cut it into generous pieces and serve.
Brownie Sundae Explosion
Ingredients for brownies:
- Unsweetened chocolate, chopped: 3 1/2 oz
- Unsalted butter in room temperature: 1/3 cup
- Cream cheese: 1/2 cup
- Sugar: 1 cup
- Vanilla: 1 teaspoon
- Large eggs: 2
- All-purpose flour: 3/4 cup
- Baking powder: 1/2 teaspoon
- Fine salt: 1/2 teaspoon
- 6 chocolate sandwich cookies, chopped
Ingredients for icing:
- Cream cheese: 4 ounces
- Softened unsalted butter: 1/4 cup
- Icing sugar: 1 1/2 cups
- Vanilla: 1 1/2 teaspoons
Ingredients for Hot Fudge Sauce:
- Unsweetened chocolate, chopped: 2 oz
- Evaporated milk or whipping cream: 2/3 cup
- Sugar: 3/4 cup
- Unsalted butter: 2 tablespoons
- Light corn syrup: 2 tablespoons
- Vanilla: 1 1/2 teaspoons
Oven preheated at 350’F. Grease one square baking tray.
Melt the chocolate and butter over low heat and stir until it becomes glossy. Remove the mixture from heat and allow it to cool off for a while.
In a separate bowl, mix cream cheese, sugar and eggs together. Add vanilla extract. Stir in the chocolate.
Mix flour, baking soda and salt together and then add it to the chocolate mixture. Blend well. Then fold in the cookie chunks. Bake the brownies for thirty minutes or until they are done. Allow them to cool.
For the fudge sauce melt the chocolate over low heat. Add cream/evaporated milk and sugar. Then add sugar syrup to it. Stir consistently until the sauce is smooth. Add vanilla essence and salt. The sauce can be stored in the refrigerator for future use.
To serve add the brownies in the plate. Top it with a generous scoop of cookies’n’cream ice cream. Pour hot chocolate fudge sauce and serve