It's February, that devilish month that brings us freezing cold weather, terrible viruses & endless sniffles...but luckily, it also gives that oh-so-sweet holiday...Valentine's Day! When it's cold outside, I just love to bundle up at home, eat comfort food & treat myself and my family to some sinfully, sticky chocolate sweets! Let's face it, what girl doesn't love a big box of chocolates on Valentine's Day (or any day for that matter - hint hint! Godiva, Laughing Moon, Ghiradeli, heck...even a Whitman's Sampler will do!) Here are some of my favorite chocolate-y recipes from Family Circle to make and enjoy! (For more chocolate recipes...click here)
(My mother-in-law Chris makes an amazing version of this at Christmas time called 'Boche du Noel’ that is so heavenly!)
Makes: 10 servings
Prep: 20 mins
Freeze: 4 hrs
Bake: 12 mins 350°F
Servings Per Recipe 10
Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
3 cups mint chip ice cream, softened
Chocolate syrup, for serving
Directions
1. Heat oven to 350 degrees F. Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
2. Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
3. Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
4. Dust a clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
5. Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
Chocolate Pots de Creme with Sea Salt
Makes: 8 servings
Prep: 10 mins
Chill: 6 hrs
Cook: 15 mins
Stand: 3 mins
Servings Per Recipe 8
Ingredients
5 egg yolks
1/4 cup sugar
3/4 cup heavy cream
1 1/4 cups whole milk
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped into small pieces
1/2 teaspoon vanilla
Sea salt flakes (such as Maldon) or coarse sea salt
Directions
1. In a small bowl, whisk together yolks and sugar. In a medium saucepan over medium-low heat, combine cream, milk and salt; pour in yolk-sugar mixture. Stir continuously until the temperature registers 175 degrees to 180 degrees on an instant-read thermometer or it coats the back of a wooden spoon, about 15 minutes. (Do not overcook, as the eggs could scramble.)
2. Immediately pour hot mixture over chocolate in a bowl. Cover with plastic wrap and let stand 3 minutes. Uncover, add vanilla and stir to completely combine.
3. Pour into 8 4-ounce ramekins and let cool. When room temperature, cover each with plastic wrap, and refrigerate for at least 6 hours or overnight.
4. Before serving, sprinkle with a pinch of sea salt flakes.
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