For some couples, the pressure on the 14th of February can be immense. Especially in new romances, you don’t want to go over the top for fear of being “too into someone”, but you definitely don’t want to under do a Valentine’s gift if there are expectations of something grand. I always think something thoughtful will be a perfect in between – you’ve given your loved one some thought, made an effort, but it doesn’t necessarily have to cost your month’s salary.
It is nice to feel like your partner listens and cares about what you like. That’s why these chocolates are perfect for this Valentine’s day. Get your shopping list ready, and put aside just a couple of hours to make your loved one smile. The great thing about these is that they’re really easy, and so customizable. Just put a little dob of whatever your loved one loves in these, and they’ll be happy. Maybe a little slice of turkish delight, or roasted hazelnuts, caramel, drunken cherries, biscuit, jam, or plain ol’ love.
I hope you can impress your valentine this year with a little something sweet. Everyone loves chocolate! And with a few rose petals, you can increase the romance – without a dozen roses! Enjoy and happy Valentine’s Day!
I also wrote this recipe for The Australia Times, January edition.
- 2x200g milk cooking chocolate
- 150ml thickened cream
- Fillings, such as raspberry jam, crumbled biscuit, caramel, maraschino cherries.
- 12 foil mini cupcake papers/ petit four cases
- 50g white chocolate melts.
- Melt 200g milk chocolate in the microwave in 30-second bursts, mixing between bursts, until complete.
- Using a small clean dry artists’ brush, brush melted chocolate inside 12 foil petit four cases. Ensure you use a thick layer of chocolate, even two layers of application to prevent them from cracking later on (trust me). Place on a tray and refrigerate until set. Retain any remaining chocolate.
- Meanwhile, melt second 200g packet of milk chocolate with cream in a bowl over a pot with low simmering water until all melted and combined. Cover and place chocolate ganache (chocolate and cream mix) in fridge until set.
- When chocolate cups are set, carefully peel back petit four cases to reveal chocolate cups.
- Fill the bottom of the cups with your favourite fillings (I used jam, biscuit and cherries in separate cups).
- Spoon ganache between cups and smooth over with a knife or spatula.
- You can use any remaining chocolate from the cups to paint over the ganache to encase the filling. Allow to set in the fridge before decorating.
- Decorate with rose petals and melted white chocolate melts, piped.
- Put into a little clear box, or a little box with a little tissue paper, and watch the brownie points add up.