Valentine’s is right around the corner and in my opinion, the Hallmarkification of this holiday is fine because it just means that I can bake all that much more without any remorse. “It’s Valentine’s Day? Chocolate? No problem!” It’s great! I’ve also spent many hours making holiday cards and plan on running to Michael’s the moment this holiday is over to stock up on discounted Valentine’s craft things for next year. So whether you’re not a Valentine’s Day fan, or are going to be having an amorous day about town – these recipes are bound to please.
I believe that I have written of the famous Julia Childs mousse in a previous posting. Well, I have made it yet again with this sublime recipe. This mousse is just slightly labor-intensive but so worth it. It comes out the perfect texture: between light & airy and thick & creamy. And after all: isn’t chocolate the ultimate aphrodisiac?
(Adapted from Mastering the Art of French Cooking)
- 6 ounces bittersweet or semisweet chocolate, chopped
- 6 ounces unsalted butter, cut into small pieces
- 1/4 cup dark-brewed coffee
- 4 egg yolks
- 3/4 superfine sugar
- 1/4 cup orange liqueur
- 4 egg whites
- pinch of salt
- 1 tbs sugar
1) Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2) In a bowl large enough to nest securely on the saucepan of simmering water, whisk the egg yolks and sugar until the mixture is thick, like runny mayonnaise.(3-4 minutes) Beat in orange liquer.
3) Continue to beat mixture over an ice bath for an additional 3-4 minutes.
4) Beat the chocolate into the egg yolks and sugar.
5) In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until stiff peaks are formed.
6) Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.
7) Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.
But of course, mousse wasn’t enough for this holiday: I also made these sumptuous Red Velvet Cake Balls. After a trek through New York City to find red velvet cake mix on Valentine’s Day (it’s worse than finding a pumpkin on Halloween!), I was able to purchase the last box the store had. The deep, lustrous red of the cake mix was really necessary for these cake balls. The rich and chocolatey texture of the inside (my roommates even referred to them as truffles) with the firm white chocolate outside made for a perfect Valentine’s combo. I even sprinkled some pink luster dust for a festive finishing touch.
Red Velvet Cake Balls
(Adapted from Bakerella)
- 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
- 1 can cream cheese frosting (16 oz.)
- 1 package chocolate bark (regular or white chocolate)
1) After cake is cooked and cooled completely, crumble into large bowl.
2) Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3) Roll mixture into quarter size balls and lay on cookie sheet.
4) Chill for several hours. (You can speed this up by putting in the freezer.)
5) Melt chocolate in microwave per directions on package. (Or over a double boiler as I did, being careful not to burn the chocolate)
6) Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)