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Valentine’s Day treats

By on January 30, 2010

Valentine’s Day is upon us!  It’s a global day of love and affection, and the customary practice is to express that sweet emotion with… well, sweets. And yes, the candy companies are making it easy for us to pick up their Valentine’s offerings. However, nothing really quite embodies warmth and affection than "a labour of love". So don an apron, grab a spatula, and hit the kitchen – it’s time to fill the air with l’amour!

 

Pink & Brown Valentine Truffes

Ingredients

• 1/2 cup Nakazawa fresh cream

• 12 ounces of semi-sweet chocolate, chopped fine

• 1/4 cup unsalted butter, cut into bits and softened

• 1/2 cup seedless red raspberry jam

• 2 tablespoons Chambord liqueur

• a pinch of salt

• 1/2 cup Hersheys sifted unsweetened cocoa powder

• 1/2 cup Raspberry powder (to tint truffes)

 

Directions 

1. In a saucepan, boil cream over medium heat.

2. Remove the pan from the heat.

3. Add the chocolate.

4. Stir the mixture until chocolate is completely blended and smooth.

5. Let the mixture cool slightly and then add butter little by little.

6. Stir the mixture until smooth.

7. Next stir in the jam, the Chambord and a pinch of salt.

8. Transfer mixture to a bigger bowl.

9. Chill it, covered, for 4 hours or until it is firm.

10. Use a fruit scooper or make teaspoon-sized balls from the mix and roll the balls in the sifted cocoa powder.   (To tint them, mix cocoa powder with raspberry powder.)

11. Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.

12. Keep them in an airtight container, chilled, for 2 weeks.

Makes about 35 medium sized  truffes.

 

Say It With Cookies!

Ingredients

 

• 3 cups all-purpose flour

• 4 teaspoons baking powder

• 3/4 cup white sugar

• 1/4 cup unsweetened cocoa powder

• 1 cup butter, softened

• 1/3 cup milk

• 1 teaspoon vanilla extract

• 1 tablespoon butter, softened

• 1 teaspoon vanilla extract

• 2 cups confectioner’s sugar

• 1/4 cup hot milk

• Cookie heart shaper (available at ¥100 stores)

• Hershey’s chocolate chips

 

Directions 

1. Preheat oven to 375º F (190º C).

2. Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, confectioner’s sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts or chocolate chips as you desire. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

3. For each cookie, pinch off about 1 tablespoon dough. Roll by hands into balls. Place on greased baking sheets.  Flatten,  shape them into hearts and bake for about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks, and presto!

 

Photo © Elena Derevstova

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