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I thought it would make a nice change from the usual health subject of my blog to highlight the joys of chocolate. Most people love chocolate and of course dark chocolate is a great antioxidant. Accordingly, as Valentine's Day is upon us I thought I would provide a couple of recipes here that will lift anyone's spirits. So here are a couple of video recipes as well as a couple documented below. Enjoy!
Valentine's Day Chocolate Recipes
Valentine's Day is a time for love and romance. It's a time when gifts are exchanged to say 'I love you'. Most men and women love chocolates as a gift, so why not make your own Valentine's Day chocolate gifts to show your loved one how much you care.
Raspberry millefeuille with chocolate sauce.
This sumptuous dessert can be made in advance and assembled at the last minute for a stress-free sweet.
Ingredients:
For the millefeuille:
1-2 sheets ready rolled puff pastry
1 free-range egg, lightly beaten
50g/2oz icing sugar, plus 1 tbsp for the raspberry coulis and extra for dusting
300ml/11fl oz double cream, lightly whipped
100g/4oz mascarpone
350g/12oz raspberries
3 tbsp raspberry jam
2 sprigs fresh mint
For the chocolate sauce:
200ml/7fl oz double cream
150g/5oz dark chocolate, minimum 70% cocoa solids, broken into small pieces
1-2 tbsp Amaretto liqueur
1 tbsp butter
Method.
1.To make the millefeuille, preheat the oven to 200C/400F/gas 6. Line a baking sheet with non-stick parchment paper.
2. Lightly flour the work surface and roll out the puff pastry as thinly as possible, then use a tea cup or small saucer as a template to cut out six circles of pastry. Place the pastry discs onto the lined baking sheet. Prick several times with a fork. Lightly brush with the beaten egg and bake for 6- 8 minutes, or until golden-brown. Remove from the oven and transfer to a wire rack to cool.
3. Sift the icing sugar into a large bowl, then gently fold in the double cream and mascarpone. Soften the mascarpone slightly if a little stiff by beating with a spoon first. Set aside.
4.Put about six of the raspberries into a mini food blender with the remaining tablespoon of icing sugar and blend to a purée. Set aside.
5.For the chocolate sauce, pour the cream into a small saucepan and bring gently to the boil. Remove from the heat and add the remaining ingredients and stir until melted. Pour into a jug.
6.To assemble the millefeuille, place one pastry disc on a serving a plate, spread with some of the raspberry jam, then some cream and mascarpone mixture and arrange a few raspberries on top. Drizzle over some raspberry coulis then repeat with another layer, finishing with the third pastry disc as a lid.
To decorate, place a few raspberries on top, dust with icing sugar and finish with a sprig of mint. Repeat this process for the second millefeuille. Serve with the jug of hot chocolate sauce on the side.
Sea Salt Chocolate Snaps
These can be gift wrapped to make tasty gifts on Valentine's Day.
Ingredients:
100g/3½oz dark chocolate
a good handful of pistachio nuts, shelled, roughly chopped
2 handfuls of flaked almonds
a big pinch of sugar
flaked sea salt
crystallised roses, crushed (optional could use candied peel or just leave it out)
Method.
1.Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2.Break up the chocolate into small pieces and melt in a bowl over simmering water. This is best left alone without stirring. When the chocolate is half-melted turn the heat off and nudge the solid parts into the melted parts, finishing it off using the residual heat.
3.Spread the flaked almonds out on a baking tray, and toast in the oven for two minutes. Remove the almonds from the oven, sprinkle over some sugar and return to the oven for a further minute.
4.When the chocolate is melted spoon little disc shapes onto the lined tray. While the chocolate is still warm, quickly scatter the almonds and pistachios over the discs. Sprinkle a little sea salt and if using, sprinkle some crushed crystallised roses for colour.
5.Chill the tray in the fridge for 15-20 minutes, carefully pry your snaps away from the paper and serve.
Chocolate fondue with fruit platter
This makes a wonderful dessert or dish for sharing with a loved one. It is also a firm favorite with kids, but can get a little messy, so be prepared with napkins.
Ingredients
110g/4oz sugar
110ml4fl oz water
400g/14oz plain chocolate, broken in pieces
2 tbsp golden syrup
selection of fruits cut in bite-sized pieces such as orange, banana, grapes, dates or pineapple.
Packet of Marshmallows
Method
1.Heat the sugar and water in a saucepan until the sugar melts and the mixture resembles a syrup.
2.Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
3.Stir in the golden syrup and enough sugar syrup to form a smooth sauce. (Caution: the chocolate mixture will be very hot, allow to cool a little before serving.)
4.Serve with the platter of fruit and marshmallows
The chocolate sauce can be kept warm in a fondue with a tea light or by using an electric chocolate sauce maker. Use long handled fondue forks to eat with.
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