Monday, February 8, 2010

Valentine's Day: More Fabulous Chocolate Links, Pots au Chocolat

Valentine's Day is a great time to make special chocolate treats for the one you love. Lots of possibilities out there. Following are several links to chocolate cupcakes, cookies, mousse. I've also included an easy recipe for Petits Pots au Chocolat. Easy, delicious and make-ahead. Don't forget to check out yesterday's Valentine's Day recipe and links.

Cupcake Project has a fabulous recipe for the Ultimate Chocolate Truffle Cupcake, Cupcake Fondue, Chocolat Dulce de Leche Cupcakes and Root Beer Float Cupcakes. Go HERE for recipes. Don't forget to check out the rest of the links.

The Sensitive Pantry has a recipe for Heart-Shaped Chocolate-Peppermint Cookies that taste amazingly like Girl Scout Thin Mints. Bonus: These are dairy-free, egg-free, gluten-free and Vegan. Go HERE for the recipe.

My Baking Addiction shares an incredible Chocolate Mousse. This is easy to make and can be prepared ahead. Perfect for your Valentine's dinner. Also posted for Valentine's Day is a Chocolate Cake layered with espresso buttercream and covered with chocolate ganache.

Jen at My Kitchen Addiction has a recipe for Spicy Cocoa Roasted Almonds. It's all about cocoa, red pepper, and almonds. Great combination.

And, here's an easy recipe from Xanthe Clay in the Telegraph U.K. for Petits Pots au Chocolat that will make a Grand impact. This adapted for the U.S. recipe will make two Ramekins or four tiny espresso or egg cups.

Petits Pots au Chocolat

5 oz cream
2oz dark chocolate (70% or higher, fair-trade, organic), chopped
1 egg yolk
1 tsp castor sugar (superfine sugar)*
1 tbsp brandy or a favorite liqueur – coffee, orange, almond and hazelnut

Heat the oven to 300F
Heat cream until almost boiling, then take off the heat.
Stir the chocolate into the cream until it melts.
Beat the egg yolk, sugar and brandy or liqueur in a jug, then pour over the chocolate cream, mixing well.
Divide the mixture between two small ramekins or four tiny espresso (or egg) cups. Put them in a deep ovenproof dish. Pour enough boiling water into the dish to come halfway up the sides of the ramekins or espresso cups.
Put the dish in the oven and bake for 45 minutes.
Allow the water to cool before taking out the ramekins or cups. Cover them with saranwrap and chill for at least three hours, or up to two days.
Serve with a dab of whipped cream.

If you don’t have castor sugar at home, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). You can also purchase castor sugar online.


Kaye Barley said...

Oh, you! I came here "just" to get your Pots au Chocolat recipe and have ended up wanting to do several others in addition to the Pots au Chocolat. You're killing me. The chocolate cake with espresso buttercream?? OMG.

Janet Rudolph said...

Kaye, so many fabulous recipes out there. My Baking addiction is a great blog.. well, they all are!

Nancy @ TheSensitivePantry said...

Janet...thanks so much for the mention. As you can see I'm a fellow chocoholic!

Janet Rudolph said...

You're very welcome, Nancy. Love your recipes.