Valentine’s Day is here and it seems that part of the celebration includes over-the-top decadent treats for a sweet tooth. The following recipes may be a bit on the laborious side, but if you’re up for the challenge, you might just find a new favorite dessert for those special occasions. Happy Valentine’s Day!
Chocolate Jefferson Stout Cupcakes
Recipe from: John Holl’s The American Craft Beer Cookbook
more for dusting the cupcakes
Stout, or similar stout
Make the cupcakes: Preheat the oven to muffin cups.
Combine the stout, melted butter and until thoroughly combined and smooth.
Divide the batter equally among the muffin cups, filling each three-quarters full. Bake
risen, nicely domed, and set in the middle, but still soft and tender. Cool the cupcakes before turning out onto the rack to cool completely.
Make the icing: Beat the cream cheese with – ers’ sugar on low speed until incorporated and smooth. If the icing is too thick to be – spoon at a time. Cover the bowl with plastic icing can be made several hours ahead and
Top each cupcake with a generous layer of frosting and dust with cocoa powder.
Pasticcino di Cioccolato con Lampone
standard muffin tin with nonstick spray or fill
baking soda into a bowl and set aside. Melt the butter in a small saucepan and set aside.
Combine the eggs and sugar in the bowl of – ment. Set the bowl over a pan partially filled with simmering water. The water should not touch the bowl. Using a whisk, beat the
to the touch and all of the sugar has dissolved. Immediately remove the bowl from
volume and is very thick and light colored. longer to blend. Remove the bowl from
separate bowl and fold in the melted butter. Do this gently, as you do not want to overwork the batter. Fold this into the remaining batter. Divide the batter evenly among the cupcake tins. Bake in the center of the oven knife inserted in the center of one cupcake comes out clean. Remove and cool completely on a rack.
While the cupcakes are cooling, combine the heavy cream with the confectioners’ cocoa, beat into soft peaks, and set aside.
Remove the cupcakes from the tin and place them on dessert plates. Spoon the whipped cream on top, divide the raspber-
Chocolate Coconut Meringues
finely chopped chocolate
chips or finely chopped white chocolate
Position racks in upper and lower thirds of baking sheets with parchment paper or nonstick baking mats.
Beat egg whites, cream of tartar, coconut, – um-high speed until combined. Gradually
together with a rubber spatula until combined.
Spoon the meringue into a gallon-size one corner of the bag. Pipe the meringue the prepared baking sheets.
Bake on the upper and lower racks for meringues stand in the oven with the door hours.
meringues. Let stand until it sets.
Tips and techniques: To melt the chocolate, place it in a bowl and microwave on – vals until almost melted, stirring after each interval. Continue stirring until completely melted. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted. To decorate cookies with melted chocolate, use a pastry bag fitted with a fine writing tip to pipe the melted chocolate or dip tines of a fork in chocolate and drizzle. You can improvise a pastry bag with a small plastic bag. Add melted chocolate to the bag, cut a tiny hole in one corner
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