Tuesday, February 14, 2012

Last Minute Valentine Dessert Idea

Let's see - you can serve your sweetie some ready made -

OR

Homemade Chocolate Raspberry/Brandy Truffles rolled in dark cocoa powder with a touch of raspberry chipotle sea salt. A melt in your mouth taste of sweet and salty goodness and easier to make that you think (recipe in comments).

And for a certain friend that's not going to get one of these in Business Class - there will be some when you get back. . . OK, not the one in the front, it's a goner.

14 comments:

Brigid said...

Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.

1/4 cup heavy cream
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), very finely chopped
1 1/2 Tablespoons brandy
1 cup fresh or fresh/frozen raspberries or blackberries
3/4 cup unsweetened dark cocoa powder
raspberry chipotle sea salt (you can find on Amazon)

Get out a large (gallon size)sealable plastic bag.

Line a tray with wax paper.

Bring the cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add the chocolate, stirring gently with a wooden spoon or heatproof spatula until the ganache is smooth.

Stir in the brandy.

Make sure raspberries are dry (if using whole frozen ones, blot well with a paper towel after they thaw.

Add half a dozen or so berries to ganache and gently fold in to coat using a rubber spatula. Remove each chocolate-covered raspberry with 2 forks, jiggling slightly so that the excess ganache drips off and then transfer to tray. Repeat until all the raspberries are used up.

Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.

Put the cocoa in the bag and add all of truffles. Seal bag, leaving some air in, and shake to coat.

Empty bag onto a clean platter, gentley separating with fingers. Sprinkle each one with a shake of the flavored sea salt. Chill until serving.

Carol said...

Happy Valentine's Day, Brigid! This will be my next recipe of your that I will try. I can't wait!

Tango Juliet said...

What is it about chocolate and Valentine's Day?

Brigid said...

Carol - thanks for commenting! I hope you enjoy. It's a take on a recipe that's been on the net, I just "tweaked" it a bit to add a bit more flavor.

Tango Juliet - I am not sure. There is something about dark chocolate, gunpowder and lead.

Hope you all have a great Valentine's Day.

Keads said...

I can't do the Beaver Brittle right now (getting hole in head and such soon), but your recipe looks fantastic!

And no, I don't think they whip those out in Business Class!

Happy St. Valentines day to you!

Groundhog said...

Some day I seriously want to taste your cooking.

Monkeywrangler said...

I need this recipe with a different fruit in it...blackberry and raspberry seeds play havoc with my innards!

Any suggestions, Brigid?

Vic303

LauraB said...

Having the Midnight Molten Chocolate Cakes here (ala Vongerichten)...if he shows his ass up! Sigh...

Reckon they'll br fancy brownies in a moment.

Your raspberries? I could almost smell them from here...mmmm...

Brigid said...

Vic - pear and orange work fine with most chocolate, I'm not sure about the chipotle salt with those however.

AussieAlaskan said...

Raspberries and chocolate - what's not to like?? Read your blog everyday - it's a breath of fresh air. Thanks for posting. And HI! to Barkley, of course.

Ed Rasimus said...

"Raspberry chipotle sea salt.." there is a product of a creative mind!

I have been known to commit physical mayhem for raspberries.

Cowboy Blob said...

That actually looks good! Hope you had a good V-Day!

45er said...

Yeah. I'm doing this.

Jason said...

Dang! That is mmmmmmmmmmm!