Valentine’s Day Cheffin’: Part II
Now for the best part of the meal: dessert. Nothing is more romantic than a savory, sweet desert shared together on Valentine’s Day. This recipe is quite simple and you can even prepare it ahead of time that way you’re not struggling to get it together on the day of.
- 8 (1 ounce) squares semisweet chocolate, coarsely chopped
- 1/2 cup water, divided
- 2 tablespoons butter (no substitutes)
- 3 egg yolks
- 2 tablespoons sugar
- 1 1/4 cups whipping cream, whipped
In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into a margarita glass or champagne flute for appeal. Refrigerate for 4 hours or overnight. Pairs beautifully with a Bordeaux or Port. Happy Valentine’s!
Posted in Recipes and Pairings
- February 12, 2012
- by Kristina Manning