Chocolate treats a delight on Valentine’s Day

Wednesday is Valentine’s Day, a day to let your partner, family and friends know just how much they mean to you.

For some, that means showering their partner with flowers and candy. For others, it’s just paying more attention to them, perhaps with a backrub.

But one way to tell everyone that you appreciate them is with food. And one food that is appreciated by almost everyone is chocolate.

Although chocolate is a tasty treat when eaten by itself, it’s also delicious when used in desserts such as tortes, tarts and cakes.

To make desserts special, use small baking pans to create individual servings, then place them on a dusting of cocoa or powdered sugar on a plate. Garnish with fresh fruit slices, whipped cream or ice cream.

Desserts don’t have to be complicated. Try something easy, such as strawberries dipped in melted chocolate.

Or make a parfait made by tossing 1/2 cup raspberries with 1 tablespoon chocolate liqueur, then layering that mixture with crumbled brownies and chocolate ice cream in two glasses and topped with whipped cream and more raspberries.

Chocolate can be used in cookies that are delicious as they are or dipped in a fondue or ganache to create a decadent treat. You could also dip biscotti, fresh and dried fruits and small pieces of cake or marshmallows in a chocolate fondue.

Garnish a dessert with chocolate shavings or curls. Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate to make curls.

When selecting a chocolate, remember this simple rule — the better tasting the chocolate you elect to use the better the chocolate dessert.

Buy chocolate you’ve had a chance to try first. Place a piece on your tongue and allow it to slowly melt. If it coats your mouth with a smooth, velvety feel that’s a good sign you’re eating an excellent piece of chocolate.

Chocolate is best stored in a cool, dry place away from direct sunlight. If kept in a refrigerator, it should be tightly wrapped and allowed to come to room temperature before being used.

Make sure there isn’t any water on the surface when you use the chocolate, because it will cause the chocolate to seize.

And take care when melting chocolate not to burn it. Chocolate is a delicate treat, and it needs to be treated gently.

Following are some Valentine’s dessert recipes from ghiradelli.com.

 

Decadence Cookies

10 ounces 60% bittersweet chocolate baking chips

2 large eggs, room temperature

1/2 cup sugar

2 teaspoons vanilla

1/4 cup flour

1/4 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons unsalted butter

1-1/2 cups walnut or pecan pieces

Whisk eggs, sugar and vanilla in a small bowl. Set the bowl in a larger bowl of hot tap water.

In another bowl, whisk flour and baking powder together.

Stirring frequently, melt butter with one cup chocolate in the top of a double boiler over barely simmering water.

Off heat, whisk in the egg mixture. Stir in flour, nuts and remaining chocolate. Scoop slightly rounded tablespoons of batter 1-1/2 inches apart on a parchment-lined baking sheet.

Bake in a 350-degree oven 10 to 12 minutes, until the surface of the cookie looks dry and faintly cracked, and the centers are still gooey.

Set pan on a rack to cool. Store cookies in a tightly sealed container.

 

 

Flourless Chocolate Brownies

1 cup 60% bittersweet chocolate chips

1/2 cup whole almonds or 2/3 cup almond flour

1/3 cup brown rice flour

6 tablespoons unsalted butter, cut into chunks

1/2 teaspoon salt

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

If using whole almonds, place them in a food processor with the rice flour and pulse until nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.

Place chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for five minutes.

Stir in the sugar and vanilla, then stir in the eggs, one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly for about 40 strokes.

Stir in the walnuts or pecans if using. Scrape the batter into a baking pan that’s been lined across the bottom and up two sides with parchment paper. Spread batter evenly in pan.

Bake in the lower third of a 325-degree oven for 20 to 25 minutes, until brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean.

Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.

 

 

Mini Chocolate Raspberry Brownie Trifles

1 cup 60% bittersweet chocolate baking chips

3/4 cup unsalted butter, cut into cubes

1 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup flour

9 dark chocolate raspberry-filled squares

6 ounces heavy cream

4 ounces 60% bittersweet chocolate baking chips

2 cups freshly whipped cream or whipped topping

1-1/2 cups fresh raspberries

Microwave 1 cup chocolate baking chips and butter in a large microwave-safe bowl at 50% power. Stir every 30 seconds until chocolate and butter are melted and smooth.

Add sugar, eggs, vanilla and salt and whisk to combine. Gradually add in flour; stir until just combined. Spread half the brownie batter into an eight-inch square pan lined with foil and coated with cooking spray.

Evenly place raspberry-filled chocolate squares on top of batter. Cover with remaining batter and spread evenly.

Bake in a 350-degree oven for 30 minutes. Place pan on wire rack to cool completely.

Once brownies are completely cooled, remove from the pan and use a small glass or round biscuit cutter to cut them into eight or nine circles. Slice each brownie in half horizontally.

When ready to serve, place four ounces chocolate baking chips in a medium bowl.

In a medium saucepan over medium heat, bring cream to a boil and immediately pour over the baking chips. Let stand three to five minutes, then whisk until smooth.

Allow ganache to cool at room temperature for 10 to 15 minutes.

Place a brownie at the bottom of each of nine trifle dishes or small glasses. Evenly pipe or spoon a layer of ganache onto each brownie. Add a layer of whipped cream and then a layer of fresh raspberries. Repeats layers.

Serve immediately.

 

 

Chocolate Espresso Tarts

1 cup sugar

1/2 cup flour

3/4 cup cocoa powder

1 teaspoon espresso powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

1/4 cup unsalted butter

Pinch salt

1 cup heavy whipping cream

2 teaspoons espresso powder

1/4 cup powdered sugar

In a medium-sized mixing bowl, whisk together sugar, flour, cocoa powder, espresso powder and salt to combine. Add melted butter and stir with a spatula until it just barely combines into large moist clumps.

Pat mixture between five four-inch fluted tart pans with removable bottoms. Gently press up the sides, then pat the remaining crust into the bottom. Bake in a 350-degree oven for 10 minutes, until the crust is set.

Set aside to cool.

Place two cups chocolate chips in a large heat-safe bowl. Gently heat cream in the microwave or over a stovetop until barely bubbling. Pour cream over the chocolate chips and cover with plastic wrap. Let sit five minutes, then use a whisk to stir until combined.

Add butter and salt and stir or beat until combined. Divide mixture between the tart pans and allow to set at room temperature.

Dissolve espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add powdered sugar and continue whipping until fluffy.

When ready to serve, spoon dollops of espresso whipped cream on tarts.

 

 

Grown Up Hot Chocolate

4 ounces 60% bittersweet cacao baking chips

1 cup half-and-half

1 tablespoon amaretto

1 teaspoon vanilla extract

1/2 cup whipped cream

In saucepan over low heat, bring chocolate and half-and-half to simmer, whisking constantly. Simmer one minute, until mixture thickens slightly. Remove from heat; whisk in liqueur and vanilla.

Pour into four 1/2-cup demitasse or coffee cups. Top each serving with two tablespoons whipped cream and dust with unsweetened cocoa, if desired. Serve immediately.

 

 

Chocolate Truffle Cookies With Sea Salt

1/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1-1/2 cups 60% cacao bittersweet baking chips

2 tablespoons unsalted butter

2 eggs

1/2 cup sugar

1 teaspoon vanilla extract

1/3 cup 60% cacao bittersweet baking chips

2 tablespoons coarse sea salt

In a heatproof bowl over a double boiler, melt 1-1/2 cups chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.

Place flour, baking powder and salt in a bowl and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk, then slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes. Stir in 1/3 cup chocolate chips, then chill 10 to 15 minutes.

Scoop rounded tablespoons of batter onto baking sheet. Sprinkle each cookie lightly with a pinch of sea salt. Bake in a 350-degree oven for seven to eight minutes, until the outside looks slightly cracked. Cookies should be soft and gooey in the center.

For a chunky and different twist, add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger or 1/3 cup sweetened coconut.

 

 

Ghirardelli Dark Chocolate Waffles

1 cup unsweetened cocoa

2 cups flour

1 tablespoon baking powder

3/4 cup sugar

1/2 teaspoon salt

4 large eggs

1/3 cup canola oil

2 cups whole milk

1-1/2 cups bittersweet 60% cacao baking chips, semi-sweet chocolate baking chips, or 72% cacao extra bittersweet dark chocolate baking chips

Preheat a waffle iron according to the manufacturer’s directions.

In a large bowl, whisk together unsweetened cocoa, flour, baking powder, sugar and salt. Add eggs, oil and milk and whisk until just combined. Fold in chocolate chips until incorporated.

Lightly grease waffle iron and ladle one cup batter onto the center. Close the top and cook until the waffle is crispy on both sides following the manufacturer’s instructions, usually six to eight minutes. Repeat with remaining batter.

Garnish as desired and serve immediately.

 

 

Dipped Shortbread Cookies

2-1/2 cups flour

1/4 teaspoon salt

1/2 cup sugar

1 cup unsalted butter, softened, plus more as needed

12 ounces dark melting wafers or white melting wafers

In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, salt, sugar and butter on medium-low speed five to seven minutes, until a smooth dough forms. This dough depends a lot on the moisture content of the butter. If your butter is particularly dry, add more butter, one tablespoon at a time, until the dough comes together.

Chill in the refrigerator 15 minutes, until dough is firm.

On a floured surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch square cookie cutter, cut out cookies and place on a parchment-lined baking sheet. Bake in a 300-degree oven for 30 to 35 minutes, rotating halfway through, until lightly golden.

Place melting wafers in a microwave-safe container and microwave at half power or defrost setting for 30 seconds. Stir thoroughly. If not completely melted, continue to microwave in 15-second intervals and stir until smooth.

Hold each cookie on one side and dip into melted wafers. If you are dipping both sides separately, or dipping one side in dark wafers and the other in white, wait until first side cools prior to holding the chocolate coated side and dipping again.

Cool in refrigerator for 10 to 15 minutes, or until firm.

 

 

100% Cacao Chia Seed Pudding

1/4 cup 100% ground cocoa powder

3 tablespoons agave nectar or sweetener of choice

1/2 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup coconut milk or milk of choice

3/4 cup water

1/3 cup chia seeds

Berries, fresh, optional

Yogurt, optional

Add cocoa powder, agave nectar, salt and vanilla extract to a bowl and stir to combine. Add coconut milk and water, then mix until chocolate is well distributed. A few streaks of chocolate will remain.

Add chia seeds and stir to combine. Divide mixture into serving containers. Refrigerate at least 5 hours or overnight before serving.

Enjoy pudding on its own or garnish with fresh berries, yogurt and additional chocolate chips, if desired.

 

 

Bittersweet Chocolate Souffle

10 ounces 72% cacao dark chocolate baking chips

6 tablespoons butter, plus more for coating dish

6 tablespoons sugar, plus more for coating dish

6 eggs, separated, room temperature

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

1 tablespoon orange liqueur, optional

Powdered sugar, optional

Generously coat eight one-cup ramekins with butter, then coat bottom and sides with sugar, tapping out the excess.

In a medium microwave safe bowl, melt chocolate and butter, heating in 30 second increments and stirring in between until completely melted. Whisk in egg yolks, salt, vanilla extract and orange liqueur, if using, until combined.

In an electric mixer, beat egg whites with cream of tarter on high speed until soft peaks form. With the mixer still running, add sugar, one tablespoon at a time, beating until egg whites hold stiff peaks and appear glossy.

Whisk a quarter of the egg whites into the chocolate mix to lighten batter. Fold in remaining egg whites in two additions. Divide batter among ramekins, filling each almost to the rim. Using a wet paper towel, wipe excess batter from rim.

Bake in lower middle portion of a 400-degree oven 11 to 13 minutes, until soufflés are puffed and center moves only slightly when dish is shaken gently. Dust top with powdered sugar and serve immediately.

To make chocolate souffles ahead of time, freeze filled ramekins until ready to bake. Preheat oven to 400 degrees and bake souffles for 17 to 18 minutes.