Sparking Romance with Two Chocolate Recipes

Nothing says Happy Valentine’s Day quite like chocolate. Its history is long and full of romantic interludes with kings and queens. Sure, chocolate is said to be an aphrodisiac, with its phenylethylamine and serotonin. But, it is all the chocolate encompasses that makes it sensual; its smell, taste, texture, dark shiny color, and its uncanny ability to couple so seemlessly with different flavors, like almond, orange, and even chili.  

While it is not necessary to embark upon an elaborate endeavor to present a five star presentation, making a chocolaty dessert of some sort is bound to make a favorable impression. Brownies, cake, candies all work well and are easy to do yourself for the added “ooh, ahh” reaction.

Chocolate Truffles, a decadent chocolate confectionery and seemingly extravagant, are actually very simple to make. Why spend $25 or more for a dozen truffles when the yummy balls of goodness can be whipped up in your own kitchen? And, at a fraction of the cost.

Brownies can work their magic, too. The possibilities are endless and are easy to personalize. Nuts, no nuts, marbled, or even topping with some of the ganache set aside from the truffles are guaranteed pleasers. Add some ice cream and a smiles will ensue.

What are you thinking about creating for your Valentine? Something new? Carrying on a tradition? Share your idea dessert for this upcoming lover's holiday.

Chocolate Truffles

10 oz. good quality bittersweet chocolate, chopped fine
3 Tbsp. unsalted butter
½ cup heavy cream
1 Tbsp. light corn syrup
1 tsp. vanilla *
Garnish/Coating Options: ½ cup cocoa powder, finely chopped nuts, toasted coconut, confectioners sugar, sprinkles, decorative sugars

To melt chocolate: Fill a large pot with 1 to 2 inches of water. Heat over low to medium heat until the water begins to simmer. Place a bowl (with a diameter larger than the pot) and place it on top of the pot, making sure the bowl does not touch the simmering water. Place the chocolate and butter in the bowl and let stand for a couple of minutes, allowing the steam heat the bottom of the bowl begin to melt the chocolate. Stir until smooth.  

In another small saucepan, heat the heavy cream and corn syrup over medium heat until simmering, stirring occasionally. Remove from the heat and pour over the melted chocolate mixture; let stand for 2 minutes. Carefully, stir to combine the mixture with a rubber spatula. Be patient, as it will become fully combined, smooth and creamy. Gently stir vanilla. Pour the mixture into a glass baking dish and let cool. Once cool, place in the refrigerator for at least 2 hours.

Using a small scoop or melon baller, scoop chocolate and (acting quickly) shape into balls by rolling between the palms of your hands**. Transfer onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the garnishes in their own bowl/plate. Remove the truffles from the refrigerator, place into the preferred garnish dish, and move the truffle around to coat. Store in an airtight container in the refrigerator. Serve at room temperature.

* Rose water, almond extract, or liquor can be added in replacement of the vanilla.  Measurements will vary depending on the flavoring.
** Using powder-free vinyl or latex gloves helps reduce body heat from melting the chocolate, as well as makes for easy hand clean up.

Hazelnut Cream Brownies
adapted from the Fat Witch Bakery Cookbook

Cream Cheese Filling:

4 oz. cream cheese, room temperature
2 Tbsp. Hazelnut spread, like Nutella
¼ cup granulated sugar
1 egg
1 tsp. fresh lime or lemon juice
½ tsp. vanilla extract
½ cup finely chopped hazelnuts

Brownie Batter:

½ cup bittersweet chocolate chip
2 Tbsp. Hazelnut spread, like Nutella
6 Tbsp. unsalted butter, room temperature
¾ cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 cup unbleached all-purpose flour
¼ tsp. salt
¾ cup coarsely chopped hazelnuts

Grease a 9-inch x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 °F.

To make filling: In a medium bowl, beat the cream cheese and sugar together until smooth. Add egg, lime/lemon juice, and vanilla. Mix until well combined. Add hazelnuts. Cover with plastic wrap and refrigerate until ready to use.

Brownie Butter: Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Remove from heat and set aside to cool. Cream the sugar, eggs, and vanilla together. Add the cooled chocolate mixture and mix until well blended.

Measure the flour and salt and then sift together directly into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains. Stir in hazelnuts.

Spread half the batter evenly in the prepared baking pan, enough to cover the bottom. Spread the chilled cream cheese mixture over the batter.  (Although it was not done with the brownies in the picture, a marble effect can be made with the cream cheese filling before adding the brownie batter.) Refrigerate for 10 minutes.  Remove from refrigerator an gently spread the remaining brownie batter on top of the filling (as best as you can)*.  Bake 33 minutes or until a toothpick inserted in center comes out clean or with only crumbs, not batter, on it.

Remove the oven and cool on a rack for 1 hour. Cut just before serving. Store uneaten brownies, if there are any, covered and in the refrigerator. Yields 12-18 brownies