Not everyone can afford to splurge on an elaborate Valentine’s Day night out. Here are 6 recipes to help you bring the romance (and deliciousness) of the holiday home to your sweetie.
Whether you have lobster, oysters or filet mignon for your romantic dinner, there's always room for a chocolate dessert. We have collected a variety of recipes that will wrap up your Valentine's Day like — what else? — a box of chocolates.
Chocolate Crackle Cookies
Recipe adapted from "The Art of Simple Food," by Alice Waters. Makes about 3 dozen.
Ingredients
1 cup almonds, toasted
2 tablespoons plus ¼ cup sugar plus more for rolling
½ cup flour
½ teaspoon baking powder
8 ounces bittersweet chocolate, coarsely chopped
3 tablespoons butter
1½ tablespoons brandy
2 eggs at room temperature
Sifted powdered sugar for rolling
Directions
In a food processor, pulverize almonds and 2 tablespoons sugar until very fine. Put into a mixing bowl and sift flour and baking powder over. Mix together.
In a heat-proof bowl over simmering water, melt bittersweet chocolate and butter. Stir in brandy. Set aside to cool.
In a medium bowl, whisk together 2 eggs and ¼ cup sugar until mixture forms a ribbon, about 5-7 minutes. Stir in the melted chocolate and the almond-and- flour mixture. Chill the dough in the refrigerator for 1 to 2 hours or until firm.
Before baking, preheat oven to 325 degrees. Fill a small bowl with granulated sugar. Fill another small bowl with sifted powdered sugar.
Roll cookie dough into 1-inch balls. Roll a few at a time in granulated sugar to coat them, then roll them in the powdered sugar. Set them on parchment-lined baking sheets for even baking. When the cookies are done they will have cracks in their white shells and they will be firm on the edges, but still soft in the center. Do not overbake.
Chocolate-Dipped Strawberries
From Denver chef Chris Clarke and Door to Door Organics. Makes 6.
Ingredients
6 strawberries, larger and unblemished1 cup almonds, sliced, and chopped fine1 cup semi-sweet chocolate chips
Directions
Rinse the strawberries under cold water and pat dry.
Melt the chocolate in a microwave-safe bowl in the microwave, stirring occasionally, until melted and smooth.
Place waxed paper or parchment paper on a sheet pan.
One at a time, dip the strawberries into the melted chocolate, by holding the stem. Make sure to coat every side. Shake off any excess. Sprinkle some of the chopped almonds over the chocolate-covered strawberry and place on the sheet pan.
Once all the strawberries are done, place in the refrigerator. Remove 1 hour before serving, and place on a plate to serve.
Milk Chocolate Mango Mousse
Because this is a chilled dessert, you can make it ahead of time and not worry about things coming out of the oven at the right time when you're busy trying to impress your sweetheart with dinner. For a restaurant-worthy dish, spoon the mousse into parfait glasses, and top with fresh berries. Start to finish: 30 minutes, plus chilling. Servings: 4. From Alison Ladman, The Associated Press
Ingredients
1 cup frozen mango chunks, thawed
2 tablespoons sugar
½ cup whole milk
1 whole egg, plus 1 yolk
1½ tablespoons cornstarch
2/3 cup milk chocolate bits
1 cup heavy cream
Directions
Fill a medium bowl with ice.
In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Purée until completely smooth.
Pour the mixture into a small saucepan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.
Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.
Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk chocolate mango mixture and fold together to incorporate. Add the remaining cream and fold again to incorporate. Transfer the mousse to 4 individual serving dishes and refrigerate.
Per serving: 500 calories; 310 calories from fat (60 percent of total calories); 34 g fat (21 g saturated; 1 g trans fats); 195 mg cholesterol; 44 g carbohydrate; 6 g protein; 2 g fiber; 80 mg sodium
Cinnamon Hot Chocolate
To scald milk is to bring it to the brink of a boil. Do not allow it to bubble. Watch it carefully. Recipe by John Broening. Makes 4 servings.
Ingredients
2 cinnamon sticks
4 ounces finely grated 70 percent bittersweet chocolate
4 ounces finely grated milk chocolate
3 cups milk
Pinch salt
Marshmallows and grated bittersweet chocolate as a garnish
Directions
Place the cinnamon sticks in a skillet and toast over medium heat until fragrant.
Place both chocolates in a small stainless-steel bowl. Grind the cinnamon in a spice grinder. Combine milk, cinnamon and salt in a small saucepan and bring just a boil. Pour over the chocolate. Allow the chocolate to sit for 5 minutes, then stir to combine. Return the mixture to the pot and reheat over low heat. Serve in warm mugs, garnished with chocolate shavings and marshmallows.
Chocolate Pudding
The Post's William Porter was writing for the Food section long before he started reviewing restaurants. Here's his take on a classic, from 2000: The stuff you get in grocery-store boxes is all well and good, but making it at home delivers delicious pudding along with a huge quotient of "oohs" and "ahhs." The new edition of "The Joy of Cooking" has a terrific version. This recipe serves 4-5 people. It takes a bit of time, but is well worth the effort.
Ingredients
½ cup sugar 1/3 cup plus 1 tablespoon unsweetened cocoa 1/8 teaspoon salt 1/3 cup water1 ounce finely chopped semisweet chocolate
1 3/4 cups half-and-half
3 tablespoons cornstarch
1/4 cup half-and-half
1 1/2 teaspoons vanilla
Directions
Set aside 4-5 cups or ramekins, sized for 5- or 6-ounce portions.
Mix sugar, cocoa and salt thoroughly in a heavy saucepan. Gradually stir in water, making a runny paste. Stirring constantly, bring this to a boil over medium heat. Remove from heat.
Add 1 ounce finely chopped semisweet chocolate, stirring briskly until melted. Stir in 1¾ cups half-and-half.
Place 3 tablespoons cornstarch in a mixing bowl; gradually add ¼ cup half-and-half, making a smooth paste. Stir this cornstarch paste into the chocolate mix.
Cook, stirring constantly, over medium heat until the mix begins to thicken.
Reduce heat to low. Stirring briskly, bring to a simmer and cook 1 minute.
Remove from heat and stir in 1½ teaspoons of vanilla.
Pour into pudding bowls, then refrigerate for 2 hours to 2 days. (Hint: Press some plastic wrap over the top of the pudding to prevent a hard skin from forming.) Serve with a dollop of whipped cream.
Chocolate Milk Stout Brownies
The malt in the milk stout intensifies the flavor of the chocolate in these brownies. From Little Raven Vineyards in Denver, makes about 9 servings.
Ingredients
1 cup stout (such as Left Hand Brewery Milk Stout), room temperature, foam skimmed off
16 ounces semisweet or bittersweet chocolate, chopped, divided into 12 ounces and 4 ounces
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter
1½ cups sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
1½ teaspoon kosher salt, divided
Directions
Preheat oven to 350 degrees.
Line a 9-inch square metal baking pan with foil, leaving a 2-inch overhang. Bring the stout to a boil in a medium saucepan; cook until it is reduced to about ½ cup of liquid, about 12 minutes. Let the stout cool and set aside.
Stir in 12 ounces chocolate and 1 cup of the butter in a medium metal bowl, set over a saucepan of simmering water. (If you have a double boiler, use it.) Melt the chocolate and butter slowly until smooth.
Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then ¼ cup stout from the pan. Fold in flour and 1¼ teaspoon of the salt. Pour batter into the prepared, foiled pan.
Bake brownies until the surface begins to crack and a tester inserted into the center, comes out with a few moist crumbs attached, about 35 to 40 minutes. (Be sure not to overcook; brownies are always best to the underdone side.) Transfer the pan to a wire rack and let cool for about 30 minutes.
Glaze: In the meantime, stir the remaining 4 ounces of chocolate in a medium bowl again set over a saucepan of simmering water until melted and smooth. Add reserved ¼ cup of reduced stout, the remaining 2 tablespoons of butter and the last ¼ teaspoon salt. Whisk together the mixture until well blended.
Pour warm glaze over brownies. Let them stand at room temperature until the glaze is set, about 40 minutes. You can make these ahead, let cool and stand at room temperature. When you are ready to serve, use the overhanging foil, lift the brownies out of the pan and cut into squares. If you want to make them a day ahead, cut into squares when cool and cover tightly.
Read more: http://www.denverpost.com/food/ci_19905888?utm_medium=facebook#ixzz1lvXt1Bdq
