You don't need to be a chef-in-training to create a spectacular dessert that will have your sweetheart smiling until next Valentine's Day. You can make a truly decadent creation by following this simple chocolate dessert recipe. I like to use the large stem berries as they look spectacular and have a built in handle. Here are a couple of recipes that are guaranteed to make your Valentines a lot more interesting!
Chocolate-Covered Strawberries
INGREDIENTS
6 ounces bittersweet or semisweet chocolate, chopped
4 ounces white chocolate, chopped
1 tablespoon shortening
36 large strawberries, washed and dried
PREPARATION
Line baking sheet with parchment or waxed paper. In 1/2-quart saucepan on MELT on Wolf electric or induction cooktop, place bittersweet chocolate. Heat about 12 minutes or until chocolate is completely melted, stirring occasionally. Dip strawberries halfway into chocolate and place on waxed paper. Chill in Sub-Zero refrigerator about 30 minutes, or until chocolate is set. In 1/2-quart saucepan on MELT, place white chocolate and shortening. Melt until smooth. Drizzle white chocolate over dark chocolate-covered strawberries. Chill about 30 minutes or until set. Strawberries can be refrigerated up to 6 hours.
Makes 3 dozen strawberries.
Chocolate Truffles: The word truffle has several meanings in the world of candy because of their different countries of origin. It was invented in France as a small, rich chocolate made of ganache, often flavored and usually shaped into a ball. The original recipe, rolled in cocoa, was named after the black truffle fungus because of its physical resemblance.
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
Half cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint, kirsch, or Grand Marnier)
Three Fourth cup cocoa
*optional: add a little chile powder for some fun heat
PREPARATION
Pour water in the basin of a bain de marie . Heat to 140F (60C), covered with lid. In the porcelaine part, place chocolate chips, butter, water and liqueur. Place over water.
Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally. Remove the porcelaine container of the bain de marie and gently whisk in egg yolk until just combined. Place pan in refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa, chopped nuts, chcolate sprinkles, etc as you desire. Place balls on waxed paper lined baking sheet. Repeat until all mixture is used. Refrigerate until firm. Store in refrigerator.
Alternate method: In 2-quart saucepan onlow, place chips, butter and water. Heat about 20 minutes or until melted, stirring occasionally. Remove from heat. Gently whisk egg yolk and liqueur into mixture. Place pan in refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
