This is the time of year where everywhere you look, you see red. Red hearts, red candy, red flowers! It’s almost Valentine’s Day! I love (no pun intended) Valentine’s Day, especially food-wise, since it’s an excuse for indulging in delicious chocolates, treats, special cocktails, and corny, heart-felt cards. This is a holiday almost designed for bakers to let their imagination free, to find the most luxurious, positively indulgent recipes, using the richest ingredients available.
The problem is that you don’t get to see your honey for every meal of the day, so you really can’t stuff them full of chocolates and Valentine’s Day themed food for breakfast, lunch and dinner (admit it, you would if you could). So this year I designed a more minimalist approach (food-wise), divided in the meals where I WOULD have my sweetheart to myself. This basically consists of breakfast, and a late-night treat.
Easy Valentine’s Day Breakfast
If you’re not a morning person, then there’s no way that you’ll get up early to bake a fresh croissant in the morning.
The solution: pre-made (but unbaked) croissants.
They’re made in the French style, super flaky, buttery, and always bake beautifully. They come already shaped but raw, frozen and boxed, so just pop them in the oven, and wait for the aroma of fresh-baked pastries to wake up your honey.
I’m going with the mini croissant (1.5oz) version, just cause I think it’s cuter, and I’m serving it with some different kind of gourmet jams to go with, as well as cream cheese.
Chances are you’re having dinner at a fancy restaurant (who wants to slave over a stove on Valentine’s Day?), but you can have a surprise for later on. Some delicious Chocolate Rum Truffles (yum!), made luxurious Valrhona baking chocolate, with a super-special champagne toast with flecks of REAL gold! I’ve wanted to use these fabulous Edible Gold Sheets made with 23K gold forever, and this is just the occasion. Plus, it’s so ridiculously easy and fancy and glamorous! Present it in your most fancy serving platter or plate. Just follow the recipe below for the chocolate truffles, and the instructions for the Gilded Champagne Toast.
- 5 1/3 oz (2/3 cup) Heavy Cream
- 6.75 oz Valrhona Caraibe 66% pistoles/feves
- 1 oz Butter, room temperature (try this one)
- 1 oz Honey
- 1 oz RUM
- Cocoa Powder for dusting
- Place the chopped chocolate in a medium bowl. In a medium saucepan, boil the cream and the honey. Slowly, pour 1/3 of this mixture over the chocolate, mixing rapidly but gently with a spatula or wooden spoon. The hot cream will slowly melt the chocolate. Keep stirring and mixing, and gradually add the remaining cream, until you obtain a smooth and glossy texture. Finally, stir in softened butter and Rum, and mix thoroughly. Cover the bowl with film, and chill, about 2 hours, until set.
- Sift cocoa powder in a medium bowl. Line a cookie sheet with wax paper. Start rolling! Grab a small amount of the ganache (chocolate) mixture, and roll between your hands into small balls. Roll over the cocoa powder to fully cover it. Place in the cookie sheet and leave to chill in the fridge. Serve!
- 1 Edible gold sheet, crumbled to flecks or dust
- 1 bottle chilled Rose Champagne
- Take the edible gold sheet and crumble it into small pieces or flecks
- Pour the champagne into two flutes
- Sprinkle gold flecks into flutes