Valentine desserts

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So do we celebrate this holiday for the chocolate or the love? I’m not sure which, but both are worthy of the attention in my opinion. In this week’s menu posting, I shared a few ideas for meals, now here are a few desserts that you might like…either because you want to pamper your loved one(s) or yourself!

The huckleberry tart from Macrina Bakery is delicious and more of a crowd pleaser if you’re celebrating with a group and I’d also recommend the Italian chocolate torte for a more than two of you meal.  The item I would make for my romantic dinner with my sweetie, would be a chocolate pot de creme. This is the one pictured above and here’s the recipe for 2. This version is from Martha Stewart and I have to be honest, I haven’t made her version. But mine is for 8 and unless you want lots of leftovers, give hers a try. I think we can trust her, not with our money, but probably with our chocolate.

Serves 2
25 minutes active time, 5 hours to refrigerate

3/4 cup heavy cream
1/2 tsp instant espresso powder or real espresso
1/4 tsp vanilla extract
1 1/2 ounces bittersweet chocolate finely chopped
1 large egg yolk
1 tsp sugar

-Preheat oven to 325 degrees.  Bring 1/2 cup pluse 2 tbsp of cream, the espresso and vanilla to a simmer.  Pour over chocolate in a medium bowl.  Let sit for 3 minutes and then whisk until smooth.
-In another medium bowl, whisk together the egg yolk, sugar, and a pinch of coarse salt.  Add warm chocolate mixture in a slow stream, whisking constantly.  Strain custard through a fine sieve into a 2 cup glass measuring cup.  let cool completely, stirring occasionally, about 15 minutes.
-Place 2 teacups or ramekins in the center of a baking dish.  Divide custard between cups and fill pan with enough boiling water to reach halfway up the sides of the teacups.  Cover tightly with foil; poke several holes in foil.  Bake until custard is set around edges but wobbly in center, about 25 minutes.
-Remove cups from water bath and let cool on a wire rack for 1 hour.  Cover and refrigerate for at least 4 hours and up to 2 days.  Before serving, whisk remaining 2 tbsp cream to soft peks and dollop over pots de creme.

gretta (140 Posts)


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