Happy Valentine's Day to all examiner.com readers! It's my hope that you're having a great day and that you're getting (and giving!) tokens of esteem to those special people in your lives. Enjoy the day for all it has to offer!
Throughout the week, I've been passing along chocolate recipes that would fit in with Valentine's Day. Of course, they would taste equally as good any other time of the year, but as I've mentioned....chocolate and Valentine's Day naturally go together. I've been offering an array of chocolate recipes you can choose from according to your personal taste and need. Here are the links to those recipes, just in the event you haven't seen them ye
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With today being that very special day, I've got a glorious treat in store! I shared this last Valentine's Day and I felt it was well worth repeating again this year, which is for "Valentine's Day Chocolate Mousse". While this is not a fast recipe, nor economical, it's well worth the time and expense you invest! This also serves ten, which works very well if you're planning a party and would like a special dessert for the occasion. This is also quite rich, so as hard as it is to do, try keeping the servings small! The recipe is detailed, but not really hard to make. I've also included directions on how to make the chocolate curls you can use for decorating the mousse. Follow the directions carefully and you'll have a absolutely wonderful dessert for Valentine's!
Though Valentine's will be over tomorrow, I'll pass along one more chocolate treat in case you would like something to serve over the weekend. Meantime, enjoy this sweet, decadent treat as you share it with those you love!
VALENTINE'S DAY CHOCOLATE MOUSSE
- 1-3/4 C. semi-sweet chocolate chips
- 1 C. milk or Half-and-Half
- 1-1/2 C. sugar, divided
- 4 eggs, lightly beaten
- 1/4 C. liqueur (Brandy, Kahlua, Amaretto, Grand Marnier)
- 3 C. heavy cream
- sweetened whipped cream for garnishing
- grated chocolate or chocolate curls for garnishing
Melt chocolate chips in the top of a double boiler, over hot, not simmering, water; scald milk with 1 cup of the sugar until dissolved (do not boil); slowly stir hot milk mixture into the melted chocolate; stir until smooth with a wire wisk; beat eggs lightly and slowly stir into the chocolate mixture, stirring vigorously with the whisk constantly; cook mixture, stirring constantly with the whisk until thick and creamy, about 20 minutes; keep the water in the bottom of the double boiler just below a simmer; the thickened mixture will have the consistency of chocolate pudding; remove from heat and stir in your choice of liqueur; cool to room temperature (do not chill); add the remaining 1/2 C. sugar to the heavy cream and beat until stiff; fold the chocolate mixture into the whipped cream until thoroughly blended; spoon mixture into a large (about 6 cups) crystal serving bowl or similar dish; cover and chill until firm, at least one hour; garnish mousse with sweetened whipped cream and grated chocolate or chocolate curls. Makes 10 rich servings.
PERFECT CHOCOLATE CURLS
The secret to making perfect chocolate curls lies in the chocolate and not in the maker. The softer the chocolate, the smoother the curls. Everyday milk chocolate appears to be the best to use for curls. Simply draw an ordinary potato peeler across the smooth side of a thick milk chocolate candy bar. Because the chocolate melts so readily in your hand, it will be easier to break the bar into smaller squares and place them on the counter for curling. The more pressure you apply, the thicker the curl. It will only take a few minutes for you to get the hang of it!