Chocolate ganache truffles, chocolate covered strawberries and chocolate-raspberry brownies are all you’ll need this Valentine’s Day to set the mood.
Nothing says Valentine’s Day like chocolate, and few things say “I love you” like homemade goodies. Show your love with these romantic confections that are sure to set the mood. And, while they look impressive, these chocolate recipes couldn’t be easier to make at home.
Dark chocolate covered strawberries recipe
- 4 ounces dark chocolate
- 2 tablespoons unsalted butter
- 12 strawberries, washed and thoroughly dried
- Line a large baking sheet with parchment paper.
- Gently melt the chocolate and butter in the microwave or in a small pot over low heat, stirring often. Remove from the heat.
- Hold a strawberry by its stem and dip the fruit in the melted chocolate so it is coated almost to the stem (you can also skewer it with a toothpick if that helps).
- Transfer to the prepared baking sheet and continue with the remaining strawberries.
- Put the baking sheet in the fridge for at least 30 minutes or until the chocolate has hardened. Enjoy!
Chocolate ganache truffles recipe
- 1 cup heavy cream
- 8 ounces bittersweet or dark chocolate, chopped (or dark chocolate chips)
- Shredded coconut or cocoa powder
- Put the cream in a pot and heat until it’s steaming (do not boil).
- Put the chocolate in a bowl, pour on the hot cream, and stir until the chocolate is melted and fully incorporated.
- Allow to cool to room temperature; then cover and refrigerate until slightly hardened, at least half an hour.
- Remove from the fridge and, using a teaspoon or melon baller, scoop out some ganache.
- Roll it between your hands to form a ball. Roll it in shredded coconut or cocoa powder and set on a parchment-lined baking tray.
- Continue with the remaining ganache. You will probably need to wash your hands a few times when they get too sticky. If the ganache becomes difficult to handle, refrigerate briefly until it sets again.
- Refrigerate the truffles at least 30 minutes or until set.
Chocolate-raspberry brownies recipe
- 8 ounces unsalted butter, cut into pieces
- 8 ounces dark chocolate chips
- 1-1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 ounces frozen raspberries, defrosted and patted dry (or fresh)
- Preheat the oven to 325 degrees F. Line a 9 x 13-inch baking pan with foil and butter the foil.
- Set a heatproof bowl over a pot of simmering water. Put the butter in the bowl, top with the chocolate chips and stir occasionally until the ingredients are just melted (you don’t want them to get so hot that the butter separates). Remove the bowl from the water.
- Stir in the sugar with a whisk or hand mixer. The mixture might get grainy, but it will even out.
- Whisk in the eggs one by one; then add the vanilla and whisk enthusiastically to smooth the batter.
- Gently whisk in the salt and flour, stirring only until incorporated. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the raspberries over the batter.
- Bake the brownies until the top is dull and a knife inserted into the center comes out clean, about one hour.
- Transfer the pan to a rack and cool the brownies to room temperature. When they are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board.
- Cut into about 32 pieces.