Surprise your sweetheart with a gift as thoughtful as it is delicious: chocolate desserts made lovingly by you.
Chocolate Truffles
10 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
12 ounces semisweet or bittersweet chocolate, divided
Place the chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds on 60%. Remove and stir, and repeat this process 1 or 2 more times. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of the bowl and working in concentric circles until all of the chocolate is melted and the mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon scooper, scoop the chocolate and place each chocolate scoop onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. In the meantime, finely chop 8 ounces of chocolate and place into a medium mixing bowl. Please the bowl on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stir the chocolate occasionally until melted. Set aside
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Roll out thin layer of tempered chocolate once it has hardened and come to room temperature.
Dip the balls into the tempered chocolate and transfer each one to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Yield 30 to 35 truffles.
Chocolate Decadence Cake
7 ounces unsweetened chocolate squares
6 ounces semisweet chocolate chips
9 ounces butter, melted
1/2 cup water
1 3/4 cups sugar
7 eggs
2 cups whipped cream
Preheat the oven to 350 F. Grease a 10-inch round pan and line the bottom with parchment paper. Chop the chocolate squares and place in a large bowl with chocolate chips.
Add the melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over the chocolate. Stir until smooth. In a separate bowl, whip the eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. When smooth and creamy, pour the batter into the baking pan.
Place the pan on a shallow baking tray and fill the tray with water. Carefully, place the tray into the oven. Bake at 350 F for 40 to 50 minutes. Remove from oven and cool in the refrigerator for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Add a bit of hot water to the pan to remove the cooled cake. Garnish with whipped cream or confectioners sugar and serve.
