That said, I do like dark, dark, chocolate and I especially like it mixed with interesting items like Earl Grey tea, mint, or fire roasted chili peppers - that kind of chocolate is intriguing and really satisfies the taste buds.
I don't know what Valentine's Day would be complete without sweets, really...so I made up a few to please my husband and my children. The truffle recipes are below and are very simple to make. The white chocolate one is a real favorite in this house and seems to delight others everytime I make them. The chocolate lollipops are probably the easiest thing in the world to do: simply melt chocolate discs and then pour them into molds and freeze for a short time. Can't get much easier than that!
The round pink and purple lollipops are called Cake Pops. For Christmas I was given this amazing book with unbelievable photos called "Cake Pops." The recipes and ideas are unreal - things like pandas, sheep, robots all on pop-sticks! This was the first time I made these so naturally I followed the directions purely. There seem to be a few tricks to master before trying the more daring recipes but I'm game. In the meantime: these have an out-of-this-world taste (how could they not? They're made from a boxed cake mix and combined with prepared frosting, rolled into balls then dipped into melting chocolate). They are awesome! Can't wait to make them again and try an adorable face, etc.
Happy Valentine's Day, My Sweet!
White Chocolate-Pecan Truffles
makes 18 small truffles
2 Tablespoons heavy cream
3 oz. fine-quality white chocolate, chopped fine
1 teaspoon unsalted butter, softened
2 teaspoons Kahlua
2/3 cup pecans, lightly toasted and chopped fine
In a small saucepan, bring cream to a boil. Remove from pan and add in the chocolate and stir well until smooth and melted completely. Add the butter, stirring well, and then add in the Kahlua and 1/4 cup of pecans. Mix well. Pour mixture into a glass bowl, cover and refrigerate overnight or at least 4 hours. Form mixture into little balls by using a teaspoon. Roll the balls into the remaining nuts and re-chill at least an hour. Keep in an airtight container covered - will last about 5 days.
Chocolate-Espresso Crunch Truffles
makes 18 small truffles
2 Tablespoons heavy cream
3 oz. fine-quality bittersweet chocolate, chopped fine
1 teaspoon unsalted butter, softened
2 teaspoons prepared instant espresso
2/3 cup Graham Crackers, chopped fine
In a small saucepan, bring cream to a boil. Remove from pan and add in the chocolate and stir well until smooth and melted completely. Add the butter, stirring well, and then add in the espresso and 1/4 cup of crackers. Mix well. Pour mixture into a glass bowl, cover and refrigerate overnight or at least 4 hours. Form mixture into little balls by using a teaspoon. Roll the balls into the remaining Graham Cracker crumbs and re-chill at least an hour. Keep in an airtight container covered - will last about 5 days.
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