| Sugar for Sweetie Pie |
| Written by Courtney McBroom | |
 White Chocolate Raspberry Mousse Every year when Valentine’s Day rears its fluffy, heart-shaped head, procrastinating men everywhere scramble to find last minute gifts for their paramours. One can’t even stroll down the holiday aisle at HEB without getting trampled by some poor soul who forgot the fateful holiday that can make (or break) a relationship. It’s a day when a man will show up at his beloved’s doorstep, ready to take a trip down Lovers’ Lane. But forgo a box of chocolates and he will likely take a trip to Splitsville instead—all because he didn’t want to deal with any of the Valentine’s Day hooey. Of course, it is possible to avoid all of the madness and still leave your sweetheart swooning. All it takes is a quick trip to the grocery store (preferably not on the 14th, though—remember the trampling?), and the ability to follow the simple chocolate recipes detailed below. Dark Chocolate Covered StrawberriesMakes 12 chocolate covered strawberries Photo: Jacki Cichonski 12 strawberries, preferably long stemmed 6 oz good quality bittersweet chocolate, such as Callebeaut, chopped Line a baking sheet with parchment or waxed paper. Heat the chocolate in a small metal mixing bowl set on top of a pan of simmering water, stirring until the chocolate has completely melted. Remove the bowl from the stovetop and dip each strawberry halfway into the chocolate, shaking off excess chocolate, and placing each strawberry on the baking sheet when done. Place the chocolate covered strawberries in the refrigerator and chill until the chocolate has set, about 15 minutes, up to 4 hours. Milk Chocolate Hazelnut TrufflesMakes about 25 truffles Photo: Courtney McBroom These confections are simple to make, and are well worth the time involved. Be sure to make the ganache a day ahead so it can set up overnight. If at any time during the rolling process the truffles become too soft to handle, simply put them in the refrigerator to firm back up. 12 oz quality milk chocolate, such as Callebeaut, chopped ½ cup heavy cream ¼ cup Frangelico liquor 2 cups hazelnuts, skinned, toasted, and finely chopped Put the milk chocolate into a medium metal mixing bowl. In a small saucepan, heat the cream until it just begins to boil. Pour the hot cream over the chocolate and whisk until combined, creating a milk chocolate ganache. If the chocolate doesn’t fully melt into the cream, set the bowl over a pan of simmering water and stir until melted. Add the Frangelico to the ganache and stir until incorporated, then place the ganache in the refrigerator to harden overnight. Using a truffle scooper, melon baler, or small spoon, make the truffles by scooping small mounds of the ganache onto a parchment or waxed paper lined baking sheet. After scooping the truffles, roll each mound between your palms to make balls. If the ganache gets too soft, place the mounds in the refrigerator for about 15 minutes to harden. Once all of the ganache has been scooped and rolled, place the hazelnuts in a plastic freezer bag. Put the truffles, three at a time, into the bag and toss to coat each truffle with the hazelnuts. Place the coated truffles back onto the baking sheet and put them in the refrigerator for about 30 minutes to firm. White Chocolate Raspberry MousseMakes 4 servings Photo: Courtney McBroom The addition of crushed raspberries makes the perfect compliment to this mousse, but any tart fruit would work just as well. 8 oz quality white chocolate, such as Callebeaut, chopped 2 cups heavy cream 1 pint raspberries, crushed lightly 2 Tbsps orange liquor, such as Grand Marnier In a medium mixing bowl, heat the chocolate, along with 1 cup cream, over a pan of simmering water, stirring until fully melted and incorporated. Remove the mixture from the heat and cool to room temperature. Meanwhile, using an electric mixer, whip the remaining cup of cream along with the orange liquor to medium peaks. If the white chocolate mixture is really hard, whisk about ¼ of the whipped cream in first to soften it up. Using a spatula, fold the remaining cream into the white chocolate mixture in two batches. Divide the mousse among four bowls or parfait glasses and top with the crushed raspberries. Garnish with white chocolate shavings, if desired.
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