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A Valentine’s Day all chocolate menu to cook at home – part two

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In the midst of this awful winter weather, you may be very happy to stay at home and prepare your own Valentine’s Day feast. Last time I shared a Chocolate Short Rib recipe from Executive Chef Fabian Quiros of Princeton’s Salt Creek Grille. Today I’ll give you his Chocolate Soufflé recipe, plus his beautiful, and so easy, Chocolate Covered Strawberries. AND to top it all off - a sweet and strong Chocolate Martini, which would entrance any chocolate lover.

Chef Fabian Quiros' Chocolate Soufflé (makes 8 individual soufflés)

• 3/4 cup butter
• 1/2 cup flour
• 1/2 cup milk
• 1 cup sugar
• 2 egg yolks
• 3 1/2 ounces bittersweet chocolate, melted
• 1 tablespoon cocoa powder
• 5 egg whites
• 4 strawberries

In a saucepan, melt the butter until foaming. Stir in the flour and cook until the roux is sand colored or light brown. In a separate pan, bring the milk and sugar to a boil. Slowly add the milk mixture to the roux, stirring all the time. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Stir in the melted chocolate and cocoa.

Whip the egg whites to stiff, glossy peaks and immediately fold them into the chocolate base. Pour the mixture into buttered, sugared individual-size ramekins (about 1/2 inch from the top). Bake at 375°F for 20 minutes. Serve with a dusting of powdered sugar (or fresh whipped cream). Garnish with strawberries (or Chocolate Covered Strawberries).

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Don’t be shocked by the addition of Crisco to these chocolate dipped strawberries. That’s the best way to get a shiny coating with a perfect finish.

Chef Fabian Quiros' Chocolate Covered Strawberries

• 16 oz. milk chocolate chips
• 2 tbls. shortening (Crisco)
• 1 lb. fresh strawberries with leaves

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them at the top by their leaves, carefully dip the strawberries into the chocolate mixture, rotating them half a turn to get them well covered. If desired, insert toothpicks into the tops of the strawberries to hold on to while dipping. (I find it easier just to use hold on to the top.) Place dipped strawberries onto wax paper to sit for about an hour to harden. Do not refrigerate before serving or strawberries will lose their glossy finish.

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Chef Fabian Quiros' Chocolate Martini

• 1 ounce dark chocolate Godiva Liqueur
• 1 once white chocolate Godiva Liqueur
• 1 ounce vanilla vodka
• 1 oz. crème de cacao
• 1 oz. Bailey’s Irish Cream
• Ice cubes
• For garnish: Hersey’s chocolate syrup and chocolate shavings

Mix all liquors in a shaker filled with ice. Shake well. Drizzle Hershey’s chocolate syrup in a decorative pattern on the inside of a chilled martini glass. Pour shaken martini into prepared glass. Garnish with chocolate shavings.

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