Valentine's Day Desserts
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Recipes
Chambord Panna Cotta
Chocolate-Filled Kisses
Amaretto Truffles
Cheesecake Strawberries
Heart Tarts
Molten Chocolate Lava Cakes
Chambord Panna Cotta
Chocolate-Filled Kisses
Amaretto Truffles
Cheesecake Strawberries
Heart Tarts
Molten Chocolate Lava Cakes
This page was updated and revised on 01/22/10
Chocolate-Filled Kisses (Baci)
(Makes 2 dozen)
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1/2 teaspoon salt
1 tablespoon rum
2 cups flour
2 ounces semisweet chocolate
2 tablespoons unsalted butter
Using an electric mixer, beat together the butter, sugar, and salt until fluffy.
Beat in the rum. Stir in the flour until smooth. Cover and chill 1 hour.
Preheat the oven to 350-degrees F.
Roll dough into balls about 1-inch in diameter.
Place balls 1-inch apart on ungreased baking sheets.
Bake until firm but not brown, 10-12 minutes.
Transfer to a wire rack and cool.
Melt the chocolate and butter together. Stir until smooth. Cool slightly.
Spread a small amount of the chocolate on the bottom of a cookie.
Place the bottom of another cookie against the chocolate, like a sandwich, and press.
Repeat with remaining cookies. Cool until filling is set.
Store for up to 1 week.
(Makes 2 dozen)
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1/2 teaspoon salt
1 tablespoon rum
2 cups flour
2 ounces semisweet chocolate
2 tablespoons unsalted butter
Using an electric mixer, beat together the butter, sugar, and salt until fluffy.
Beat in the rum. Stir in the flour until smooth. Cover and chill 1 hour.
Preheat the oven to 350-degrees F.
Roll dough into balls about 1-inch in diameter.
Place balls 1-inch apart on ungreased baking sheets.
Bake until firm but not brown, 10-12 minutes.
Transfer to a wire rack and cool.
Melt the chocolate and butter together. Stir until smooth. Cool slightly.
Spread a small amount of the chocolate on the bottom of a cookie.
Place the bottom of another cookie against the chocolate, like a sandwich, and press.
Repeat with remaining cookies. Cool until filling is set.
Store for up to 1 week.
Amaretto Truffles
1 cup semi-sweet chocolate chips
1/4 cup butter, room temperature
1 egg yolk
2 tablespoons cream cheese
3 tablespoons amaretto
1 cup finely chopped toasted almonds
Melt chocolate in a double boiler or in a microwave until smooth.
Stir in butter, 1 tablespoon at a time. Beat egg yolk into mixture.
Beat in cream cheese and amaretto. Cover and refrigerate until firm, about 2 hours.
Shape mixture into 1-1/2 inch balls. Roll in almonds to coat.
Keep refrigerated until serving.
Serving suggestion:
Pour 2 tablespoons amaretto into a martini glass.
Add 1-2 truffles and top with whipped cream.
1 cup semi-sweet chocolate chips
1/4 cup butter, room temperature
1 egg yolk
2 tablespoons cream cheese
3 tablespoons amaretto
1 cup finely chopped toasted almonds
Melt chocolate in a double boiler or in a microwave until smooth.
Stir in butter, 1 tablespoon at a time. Beat egg yolk into mixture.
Beat in cream cheese and amaretto. Cover and refrigerate until firm, about 2 hours.
Shape mixture into 1-1/2 inch balls. Roll in almonds to coat.
Keep refrigerated until serving.
Serving suggestion:
Pour 2 tablespoons amaretto into a martini glass.
Add 1-2 truffles and top with whipped cream.
Cheesecake Strawberries
12 large strawberries
6 ounces cream cheese, room temperature
1/2 teaspoon vanilla
1-1/2 tablespoons confectioners' sugar
1/4 cup chopped almonds or pistachios
Whip together the cream cheese, vanilla, and sugar.
Cut a small slice off the bottom of each strawberry so it can stand upright.
Scoop out each hull with a small melon baller.
Pipe cream cheese into hole.
Sprinkle with chopped almonds or pistachios.
12 large strawberries
6 ounces cream cheese, room temperature
1/2 teaspoon vanilla
1-1/2 tablespoons confectioners' sugar
1/4 cup chopped almonds or pistachios
Whip together the cream cheese, vanilla, and sugar.
Cut a small slice off the bottom of each strawberry so it can stand upright.
Scoop out each hull with a small melon baller.
Pipe cream cheese into hole.
Sprinkle with chopped almonds or pistachios.
Heart Tarts
(Makes 6-8 tarts)
Crust:
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup unsalted butter
1/4 cup shortening, such as Crisco
6 tablespoons ice water
Filling:
2 ounces semisweet chocolate
3/4 cream cheese, room temperature
1 cup powdered sugar
1/3 cup whipping cream
1 tablespoon orange liqueur
1/2 teaspoon vanilla
1 pint fresh raspberries
1/2 cup melted raspberry jelly
For crust:
Combine flour, sugar, and salt in a food processor.
Add butter and shortening and process until the mixture resembles coarse meal.
Add water until the mixture forms a dough. Remove and chill 30 minutes.
Preheat oven to 350-degrees F.
Roll dough out on a lightly floured surface to about 1/8-inch thickness. Cut into 6 equal pieces.
Grease the backs of 6 (3-inch) heart-shaped baking molds.
Fit dough over molds, trim excess. Prick dough all over with a fork.
Place molds on a baking sheet and bake 20-25 minutes, or until lightly golden.
Cool and carefully remove tarts from molds. Place on a serving platter.
For filling:
Melt chocolate. Gently spread over the bottoms of cooled shells.
Allow chocolate to set.
Beat cream cheese and sugar until smooth and creamy.
Add whipping cream, liqueur, and vanilla.
Spoon over chocolate. Chill 30 minutes.
Arrange raspberries over filling.
Gently brush the raspberries with melted jelly.
Cover and chill.
Serve within 4 hours.
(Makes 6-8 tarts)
Crust:
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup unsalted butter
1/4 cup shortening, such as Crisco
6 tablespoons ice water
Filling:
2 ounces semisweet chocolate
3/4 cream cheese, room temperature
1 cup powdered sugar
1/3 cup whipping cream
1 tablespoon orange liqueur
1/2 teaspoon vanilla
1 pint fresh raspberries
1/2 cup melted raspberry jelly
For crust:
Combine flour, sugar, and salt in a food processor.
Add butter and shortening and process until the mixture resembles coarse meal.
Add water until the mixture forms a dough. Remove and chill 30 minutes.
Preheat oven to 350-degrees F.
Roll dough out on a lightly floured surface to about 1/8-inch thickness. Cut into 6 equal pieces.
Grease the backs of 6 (3-inch) heart-shaped baking molds.
Fit dough over molds, trim excess. Prick dough all over with a fork.
Place molds on a baking sheet and bake 20-25 minutes, or until lightly golden.
Cool and carefully remove tarts from molds. Place on a serving platter.
For filling:
Melt chocolate. Gently spread over the bottoms of cooled shells.
Allow chocolate to set.
Beat cream cheese and sugar until smooth and creamy.
Add whipping cream, liqueur, and vanilla.
Spoon over chocolate. Chill 30 minutes.
Arrange raspberries over filling.
Gently brush the raspberries with melted jelly.
Cover and chill.
Serve within 4 hours.
Chambord Panna Cotta
(Serves 4)
The Italian dessert panna cotta literally translate to "cooked cream." Actually you only heat the cream
long enough to dissolve the sugar and gelatin. Chambord is a French black raspberry liqueur that
gives the panna cotta a delicate flavor and light-pink color. This is an elegant looking dessert that is
actually very easy to make. If you don't have molds simply pour the mixture into decorative glasses,
such as martini glasses, chill, top with a little liqueur and a few raspberries, and serve.
2 teaspoons powdered gelatin
2 tablespoons water
8 ounces whole milk
8 ounces heavy cream
1/4 cup sugar
1/4 cup sour cream
1/4 cup Chambord Liqueur
Garnish:
4 tablespoon Chambord
Fresh raspberries
Butter the inside of 4 heart-shaped molds that are approximately 4 x 3 - inches or hold 6 to 7 ounces
In a small bowl, combine the gelatin and water. Set aside.
In a saucepan, combine the milk, cream, and sugar.
Bring to a boil and remove from heat.
Stir in the gelatin, sour cream, and 1/4 cup Chambord.
If there are any lumps in the mixture from the sour cream, pour the mixture through a fine strainer to
remove them.
Portion the mixture into the prepared molds.
Refrigerate at least 4 hours to set.
When ready to serve, run a knife around the inside of each mold.
Dip the mold in to below the rim in a bowl of hot water for 10 seconds.
Place a plate over the mold and invert.
Add a tablespoon of Chambord to the serving plate.
Garnish with a few raspberries.
(Serves 4)
The Italian dessert panna cotta literally translate to "cooked cream." Actually you only heat the cream
long enough to dissolve the sugar and gelatin. Chambord is a French black raspberry liqueur that
gives the panna cotta a delicate flavor and light-pink color. This is an elegant looking dessert that is
actually very easy to make. If you don't have molds simply pour the mixture into decorative glasses,
such as martini glasses, chill, top with a little liqueur and a few raspberries, and serve.
2 teaspoons powdered gelatin
2 tablespoons water
8 ounces whole milk
8 ounces heavy cream
1/4 cup sugar
1/4 cup sour cream
1/4 cup Chambord Liqueur
Garnish:
4 tablespoon Chambord
Fresh raspberries
Butter the inside of 4 heart-shaped molds that are approximately 4 x 3 - inches or hold 6 to 7 ounces
In a small bowl, combine the gelatin and water. Set aside.
In a saucepan, combine the milk, cream, and sugar.
Bring to a boil and remove from heat.
Stir in the gelatin, sour cream, and 1/4 cup Chambord.
If there are any lumps in the mixture from the sour cream, pour the mixture through a fine strainer to
remove them.
Portion the mixture into the prepared molds.
Refrigerate at least 4 hours to set.
When ready to serve, run a knife around the inside of each mold.
Dip the mold in to below the rim in a bowl of hot water for 10 seconds.
Place a plate over the mold and invert.
Add a tablespoon of Chambord to the serving plate.
Garnish with a few raspberries.
| Chambord Panna Cotta |
Molten Chocolate Lava Cakes
(Serves 4)
These little cakes must be served warm. The centers are still liquid when they come out of the oven
and the chocolate will ooze out when served and cut into. Although these cakes must be baked right
before serving, they can be prepared several hours or as much as a day ahead of time and refrigerated.
4 ounces unsalted butter, plus 1-1/2 teaspoons
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons heavy cream
2 tablespoons confectioners' sugar
2 eggs
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons flour
Garnish:
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoon amaretto liqueur
1/2 pint fresh raspberries or strawberries
Cocoa powder or confectioners' sugar for dusting (optional)
Preheat oven to 450 degrees F.
Grease 4 (6-ounce) ramekins with 1-1/2 teaspoons of butter.
In a double boiler or microwave, melt 4 ounces of butter, chocolate, cream,
and confectioners' sugar until smooth. Set aside.
In a bowl, whisk together the eggs, yolks, 1/4 cup sugar, vanilla, and salt until thick.
Sift the 2 tablespoons of flour into the egg mixture and fold together.
Fold the melted chocolate mixture into the egg mixture.
Divide the mixture among the prepared ramekins.
At this point, the ramekins can be refrigerated to be baked later.
If the ramekins were refrigerated, bring them to room temperature 1 hour before serving.
Place the ramekins on a baking sheet. (this is simply for ease of getting them in and out of the oven)
Bake 10 minutes or until the sides of the cakes are set and the tops are puffed but set.
Remove from the oven and allow to cool in the ramekins for 2 minutes.
Run a knife around the inside of the ramekin and unmold the cakes onto serving dishes.
To garnish:
Whip the cream, confectioners' sugar, and liqueur in a bowl until stiff peaks form.
Spoon a dollop of whipped cream on each unmolded cake.
Top with a few raspberries.
Dust with cocoa powder or confectioners' sugar, if desired.
Serve warm.
(Serves 4)
These little cakes must be served warm. The centers are still liquid when they come out of the oven
and the chocolate will ooze out when served and cut into. Although these cakes must be baked right
before serving, they can be prepared several hours or as much as a day ahead of time and refrigerated.
4 ounces unsalted butter, plus 1-1/2 teaspoons
6 ounces bittersweet or semi-sweet chocolate, chopped
2 tablespoons heavy cream
2 tablespoons confectioners' sugar
2 eggs
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons flour
Garnish:
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoon amaretto liqueur
1/2 pint fresh raspberries or strawberries
Cocoa powder or confectioners' sugar for dusting (optional)
Preheat oven to 450 degrees F.
Grease 4 (6-ounce) ramekins with 1-1/2 teaspoons of butter.
In a double boiler or microwave, melt 4 ounces of butter, chocolate, cream,
and confectioners' sugar until smooth. Set aside.
In a bowl, whisk together the eggs, yolks, 1/4 cup sugar, vanilla, and salt until thick.
Sift the 2 tablespoons of flour into the egg mixture and fold together.
Fold the melted chocolate mixture into the egg mixture.
Divide the mixture among the prepared ramekins.
At this point, the ramekins can be refrigerated to be baked later.
If the ramekins were refrigerated, bring them to room temperature 1 hour before serving.
Place the ramekins on a baking sheet. (this is simply for ease of getting them in and out of the oven)
Bake 10 minutes or until the sides of the cakes are set and the tops are puffed but set.
Remove from the oven and allow to cool in the ramekins for 2 minutes.
Run a knife around the inside of the ramekin and unmold the cakes onto serving dishes.
To garnish:
Whip the cream, confectioners' sugar, and liqueur in a bowl until stiff peaks form.
Spoon a dollop of whipped cream on each unmolded cake.
Top with a few raspberries.
Dust with cocoa powder or confectioners' sugar, if desired.
Serve warm.
Nicciolata is an Italian chocolate-hazelnut spread similar
to Nutella but with the creamy consistency of a sauce. The
flavor of toasted hazelnuts is somewhat more pronounced
than that of Nutella, and it has a slightly higher proportion
of nuts. Use as a topping for breads, ice cream, cakes, a
filling for crepes, or however you desire.
to Nutella but with the creamy consistency of a sauce. The
flavor of toasted hazelnuts is somewhat more pronounced
than that of Nutella, and it has a slightly higher proportion
of nuts. Use as a topping for breads, ice cream, cakes, a
filling for crepes, or however you desire.
