Valentine’s Day is all about spoiling your loved ones with love… and of course, no one can forget the chocolate! These two recipes we tested sent all our loved ones over the moon and we know they are sure to please any lover this Valentine’s Day!
Oh, so simple and easy…
Makes about 30 Truffles
6 oz. (3/4) cup heavy cream
1 vanilla bean split lengthwise
12 oz. dark chocolate coarsely chopped
½ oz. unsalted butter, cut into small pieces, at room temperature
1 cup sifted cocoa powder (or toasted and chopped nuts, shredded coconut, or freeze-dried raspberries- use your imagination here- we did!)
- In a saucepan, bring the heavy cream and vanilla bean to a simmer, then reduce and heat to low. Allow the vanilla bean to steep for 15 to 20 minutes, then scape the seeds into the cream and discard the empty pod. Bring the cream just to a boil, then set aside.
- Bring a small pot with a couple inches of water to a boil, and place 5 ounces of the chocolate into a medium, heatproof glass bowl. Place the bowl on top of the pot, making sure it does not touch the water, to create a double boiler, and reduce the heat to simmer. Using a rubber spatula, stir constantly until the chocolate melts.
- Once the chocolate is melted, remove the bowl from the heat and use the rubber spatula to stir in the butter. Slowly pour in the vanilla cream, whisking until the chocolate forms a smooth ganache. Cover tightly with plastic wrap and refrigerate overnight.
- Using a miniature ice cream scoop, scoop the ganache into balls and gently roll them in the palms of your hands. Store in the freezer for about two hours.
- Line a baking sheet with parchment and fill a large bowl with cocoa powder or other toppings. Prepare another double boiler and melt the remaining chocolate.
- Once the chocolate is fully melted, remove it from the heat and allow it to come to 90 degrees F. drop each frozen chocolate ball into the tempered chocolate, one at a time, and, with a metal fork,( we used small toothpicks) and gently roll it around until evenly covered. Pick it up with the fork and place into the cocoa powder or other toppings. Coat well, then roll it lightly in the palms of your hands to ensure that the coating sticks.
- Place it on the prepared baking sheet and repeat with the remaining chocolate balls.
- Store the truffles in the refrigerator for up to four days. Enjoy at room temperature.
Quadruple Chocolate Loaf Cake*
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
1 tablespoon vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
For the glaze:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar
1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish
2-pound loaf tin
(approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top.
Alternatively, if using a silicon loaf tin, no foil lining necessary.
- Take all the ingredients out of the refrigerator that need to come to room temperature.
- Preheat the oven to 325 degrees, putting in a baking sheet as you do so.
- Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and mix until you have a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while slowly pouring in the boiling water.
- After all is mixed, still using your rubber spatula, stir in the chocolate chips or morsels.
- Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will rise and split down the middle, and a cake-tester will pretty well come out clean.
- Not long before the cake is out of the oven (when it has had 45 to 50 minutes), put the glaze ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.
- Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the glaze over the cake.
- Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate over the top of the sticky surface of the cake
FYI- no leftovers!
Recipes reprinted from: Elle décor magazine, by Daniel Boulud