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VALENTINE'S DAY DESSERTS

Chocolate Desserts

Recipes

Chocolate-Filled Kisses

Bake a Giant Heart-Shaped Chocolate-Chip Cookie for your Valentine

Amaretto Truffles

Cheesecake Strawberries

Heart Tarts

Chocolate-Filled Kisses (makes 2 dozen)

1 cup unsalted butter, room temperature

1/2 cup confectioners sugar

1/2 tsp. salt

1 TB. rum

2 cups flour

2 oz. semisweet chocolate

2 TB. 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 TB. cream cheese

3 TB. amaretto

1 cup finely chopped toasted almonds

Melt chocolate in a double boiler or in a microwave until smooth.

Stir in butter, 1 TB. 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 TB. amaretto into a martini glass, add 1-2 truffles, and top with whipped cream.

Cheesecake Strawberries

12 large strawberries

6 oz. cream cheese, room temperature

1/2 tsp. vanilla

1-1/2 TB. confectioners' sugar

1/4 cup chopped almonds or pistachios.

Chocolate Strawberries

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 tsp. salt

3/4 cup unsalted butter

1/4 cup shortening, such as Crisco

6 TB. ice water

Filling

2 oz. semisweet chocolate

3/4 cream cheese, room temperature

1 cup powdered sugar

1/3 cup whipping cream

1 TB. orange liqueur

1/2 tsp. vanilla

Sweetheart Baking Pan

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.

Combine berries and jelly.  Arrange over filling.  Cover and chill.  Serve within 4 hours.

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