valentineand039s day

Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead. 

Classic Chocolate Mousse

whipping cream

bittersweet chocolate, finely chopped

(1 ounce) unsalted butter, cubed

espresso

eggs,

sugar

Raspberries and extra whipped cream, optional to serve

"The coffee, is it power or liquid. I am not a mind reader."

"I just made your mousse recipe. I got mixed up on adding the whipped cream and the beaten egg whites. I folded the whipped cream into the beaten egg whites....then folded all into the chocolate mixture. I realize now that's not what you advised. However, I think it turned out amazing and I don't think we are going to wait the 8 hours to eat it!! Thank you!"

Whip the cream: Whip the heavy whipping cream to soft peaks, then chill.

Melt the chocolate: Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.

Whip the egg whites: Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.

Add egg yolks to chocolate: When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.

Add whipped cream and egg whites: Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

Spoon into serving dishes, chill: Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

"Amazing! I have better sweet, so I mixed semi sweet and unsweetened. I also added a little extra espresso holy moly what a recipe!"

"Love it.  I make a quadruple batch every month or so and share with neighbors.  They love it and if it has been too long they ask when the next batch is coming."

"Thanks for sharing this recipe - the flavors are great.\r\n\r\nHowever, I feel there needs to be a bit more detail in regards to the most critical steps of the recipe - that is - when the chocolate mixture is removed from heat so that it can cool down so it is  \"cool to the touch\" so that egg yolks can be added.  This is the \"make or break step\" of the entire recipe and not enough detail is provided.\r\n\r\nI have made chocolate mousse many times and struggle with this step.  Add the yolks too early and they will cook, too late, and the chocolate mixture cools and sets up too early yielding a non-homogenous mousse mixture with little brown chocolate flecks in the mousse.  Still tastes good, mind you, but lacks the desired silky consistency.\r\n\r\nThus, more detailed instruction\/tips would be helpful for this part of the recipe.\r\n\r\nSimply saying to wait for the chocolate to be \"cool to the touch\" is too vague in my opinion.  Would be nice to have more specifics. . . is the time off the heat 1 minute, 5 minutes, 15 minutes???   Better yet, is there a temperature range I can aim for so that I can use a thermometer and be more accurate? \r\n\r\nThere are a lot of variables that can influence this process so knowing what temperature range to allow the chocolate to cool to would be very helpful.\r\n\r\nAside from the desire for greater detail in the recipe instructions, the flavors are great.  The coffee does boost the intensity of the chocolate flavor.  However, mousse is great without it as well. . .just personal preference.\r\n\r\nThanks again for sharing!"

Making your own Campari at home is easy and affordable. Use it to make all your favorite campari cocktails, like a Negroni, a Boulevardier, or a Campari Spritz! Homemade Campari also makes a great gift for your cocktail-loving friends.

Homemade Campari

Gentian root

lemon peel (dried)

rhubarb root

angelica root

wormwood

ginseng

wild cherry bark

full orange peel,

full grapefruit peel,

water

white sugar

Red food coloring, as needed

"This is a brilliant idea. I have watched a bottle of Campari rocket from $10 to its present cost of $35. Campari WAS my favorite cocktail but not anymore! I now prefer Boissiere sweet Vermouth on the rocks. \r\nLife is Good,\r\nBobHallsr"

Combine dry ingredients and alcohol: Combine the dry ingredients, mixing them well, and then divide between two 1-quart (32oz) mason jars, adding an equal amount of alcohol to each (you can also do this in one jar if you have a jar that’s big enough). Seal the jars and shake.

Infuse for 2-3 weeks: During the infusion period, shake the jar once a day. The color should slowly turn brown, and the taste will be so bitter as to be undrinkable

Strain: After that infusing, strain the mixture using a sieve, then filter through cheesecloth, coffee filter, or a mesh superbag.

Sweeten the Campari: Bring the water to a simmer in a saucepan, then stir in the sugar until dissolved. Remove from heat and let cool.
Slowly stir the cooled simple syrup into the bitter, infused alcohol. You will likely need all of it, but once you have added half, taste it frequently, and stop when the Campari tastes good to you. Adding simple syrup will also dilute the Campari to roughly the same proof as store-bought Campari.

Adjust the color: If you are put off by the color, or simply want it to resemble store-bought Campari, add red food coloring until it settles at that bright, rosy hue you recognize.

Bottle and store: Transfer your Campari to a clean bottle or jar and store away from direct sunlight.

Chocolate Truffles are EASY to make! Your sweetheart will LOVE these homemade truffles. With chocolate and cream, assorted flavors, and coated with either cocoa or chopped nuts. Perfect for Valentine's Day!

How to Make Homemade Chocolate Truffles

semi-sweet chocolate

heavy whipping cream

vanilla extract

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)

Amaretto (1-2 tablespoons)

Almond extract (1 teaspoon)

Cocoa powder

walnuts

almonds

"I was wondering if the truffles would still form, if I didn't really weighed all of the ingredients"

"I accidentally didn't simmer the cream. Is that gonna affect it ?"

Heat cream to a simmer: In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

Make chocolate base: Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

Refrigerate for 2 hours: Allow to cool, then place in the refrigerator for two hours.

Roll into balls and chill overnight: Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

Roll in cocoa powder: Roll in cocoa powder or chopped nuts and serve. If not using right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let the refrigerated truffles come back to room temperature before serving.

"Recipe looks amazing.  Going to try it tomorrow.  I have callets lying . Can I use those?.would they say fine ?"

"These were easy to make, and tasted totally decadent!  Made up a few batches for my husband and kids for Valentine's Day, and they were wonderful.  Knocked it out of the park with this one!"

Sous Vide Beef Tenderloin with Port, Garlic, and Thyme! Fool-proof recipe – I'll never feel anxious cooking beef tenderloin again. Serve for Christmas dinner or a special holiday meal.

Sous Vide Beef Tenderloin with Port Wine and Garlic

beef

salt

black pepper

vegetable oil, divided

butter

tawny port wine

garlic

"Wow, this looks OUTSTANDING!! I want to make this on Christmas Eve! Do you think it would be ok to sear the meat, make the sauce, put everything in the Ziplock, then refrigerate overnight? And begin the actual sous vide process and 2nd sear the next day? Not looking to precook\/chill\/reheat."

Sear the beef tenderloin: Sprinkle the tenderloin with salt and a generous amount of pepper. Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. When the pan is hot enough, a drop of water should sizzle and quickly evaporate on contact.
Sear the tenderloin in the pan until it's dark brown all over, 1 to 2 minutes on each side and both ends. Transfer to a plate or cutting board and allow to cool slightly.

Make the port-garlic sauce: While the pan is still hot, add the butter and garlic. Cook until the garlic is golden and fragrant, 30 to 60 seconds.
Add the port wine and use a stiff spatula to scrape up any browned bits from the bottom of the pan. Let the wine come to a simmer, then remove from heat.

Seal the tenderloin in a zip-top freezer bag: Make sure the tenderloin and sauce are no longer steaming. It's fine if they are still quite warm, but they can melt through the bag if they're still steaming hot.
Place a gallon-sized zip-top freezer bag on your counter and flip the zip-top edge outward, forming a cuff around the bag. This helps the bag stay open and upright as you fill it.
Transfer the tenderloin to the bag and pour the sauce over top. Lay 5 or 6 sprigs of thyme over the top of the tenderloin.
Fill a stock pot with 5 or 6 inches of water. Slowly submerge the tenderloin in the water, using your hands to help push out all the air from the bag as you go. When you reach the top of the bag, zip it closed.
Lift the tenderloin out of the water and place it on a towel while you heat the water for the sous vide.

Read more about this method here.

Heat the water for sous vide cooking: Place your Joule or other sous vide immersion circulator in the stockpot of water. Set the sous vide immersion circulator to heat the water to 133°F for rare beef, 140F for medium-rare (my preference), 149°F for medium-well, or 167°F for well-done.

Cook the tenderloin sous vide for 2 1/2 to 3 hours: When the water has heated to its required temperature, lower the tenderloin into the water so that it is entirely submerged. It's ok if the top of the bag pokes out of the water as long as the tenderloin itself is submerged.
Cook for 2 1/2 to 3 hours, but avoid cooking for much longer or the beef will start to get a little soft and mushy.

Sear the tenderloin a second time: When the tenderloin is done, lift it from the water and place the bag on a kitchen towel. Heat the remaining tablespoon of oil in the skillet over medium-high heat until a drop of water sizzles and evaporates on contact.
Use tongs to lift the roast from the bag and transfer it to the skillet. Be careful—it will sputter! Sear for 30 to 60 seconds on all sides, until the outside is even more deeply browned and a crust has formed.
Transfer the tenderloin to a cutting board and rest for 5 to 10 minutes.

Deglaze the pan: With the pan still over medium-high heat, pour in the sauce directly from the bag into the pan (discard the sprigs of thyme). Simmer for about a minute and scrape up any browned bits stuck to the bottom of the pan. Carefully transfer the sauce to a serving cup.

Slice and serve the tenderloin: Cut through the twine and discard. Slice the tenderloin either into thick "filet mignon" steaks (one steak per person), or into thinner "roast beef" slices (3 or 4 slices per person). Serve immediately with the sauce.

"It was a fantastic meal with the exception of the port wine reduction.  The \"brown bits\" on the bottom were more like \"black bits\" after the sear was done.  This made the sauce taste a bit burnt.  I left the tenderloin in the pan only long enough to sear it to dark brown.  I used olive oil, was that my problem?  What did I do wrong?"

"Excellent recipe that provide phenomenal results.  Did 131 degrees for 2.5 hours and came out perfectly medium rare."

"Made the best red wall to wall tenderloin ever. Haven’t did this sauce but will on next cook."

"This was possibly the best meat I’ve ever had, and definitely the best I’ve made myself! Followed the recipe to a tee and it turned out perfectly. The sauce was very garlicky, which was great for my garlic loving family. But next time I’d consider removing the garlic before reducing the sauce rather than leaving it in until just before serving like I did this time. I’d suggest keeping the garlic whole or cut into large chunks - definitely don’t mince or press. \r\n\r\nDon’t forget that because Sous vide cooking deprives the meat of oxygen, when you initially cut the tenderloin, the meat might not have that beautiful pink-red color immediately. After a minute or two it will look as amazing as it tastes! Can’t wait to make this again."

Looking for fun and easy chocolate dessert experience? Make chocolate fondue! Dip fresh fruit and other dip-ables into the hot, melted creamy chocolate mixture. Takes only 10 minutes to make!

Chocolate Fondue

milk chocolate

(8 ounces) of heavy whipping cream

Dip-ables

"Here in France we tend to dip biscuits, madeleines, pieces of cake in the fondue."

"I've been blessed in that whenever I traveled abroad somebody else paid for it. I remember fondue from a business trip to Zurich Switzerland. Typically fondue is about cheese and not so much about chocolate...but it can be either.\r\n\r\nI would suggest the Trudeau Alto as your fondue pot. It will not scorch your chocolate or cheese like flamed fondue pot can. It's electric but it's also basically a double boiler.\r\n\r\nIf you want to have some fun, get yourself a cream whipper.\r\n\r\nhttp:\/\/www.mscream.com\/products.asp\r\n\r\nThey can be used for other things besides whipped cream. Try putting your pancake batter into one for ultra fluffy pancakes!"

the cream with a pinch of salt over medium heat in a small saucepan until tiny bubbles show and begins to lightly and slowly simmer.

Remove from heat, add the chocolate, and whisk until smooth and full incorporated.

transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.
Arrange the dip-ables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately.
If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot.
Variations
Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally yummy.
Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate.
The contents of a vanilla pod or some vanilla extract are always a decadent touch to chocolate.
A good pinch of espresso powder can do wonders!
Orange zest or grapefruit zest is nice way to create a slightly fruity chocolate.
A few tablespoons of Torani flavoring syrups (the kind used for coffee or Italian sodas) can add a nice dimension of flavor as well.
Add a teaspoon of peppermint extract for peppermint chocolate fondue.
White chocolate is always a nice change, and spiked with a little liquor or citrus zest becomes heavenly.
Steeping the cream for an hour beforehand and while heating it can add a nice subtle flavor, lemongrass for white chocolate or a bag of Earl Grey tea for dark chocolate are particularly stylish and contemporary.

"It was amazing, we also used  marshmallow and croissant pieces."

"Thank you for sharing his wonderful recipe! I love fondue my family has fondue all the time in the summer! We put bananas strawberry a and marshmallows with it! My personal favorite is putting bananas in it because it's so delicious!!"

Romantic Valentine's Day Meal for Under $20

For the Duchess Potatoes

Yukon Gold potatoes, peeled and halved

(1/2 stick) salted butter, room temperature

heavy cream

salt and black pepper,

egg, whisked very well

For the Chicken Supreme

chicken

vegetable oil

shallot (about 1 medium shallot)

lemon juice (about half a lemon)

Dijon mustard

chicken stock

salted butter, room temperature

For the Asparagus

asparagus, woody ends trimmed

salted butter

garlic clove,

lemon juice,

<p>The perfect dessert for a sunny day. Fresh strawberries are kept shiny with a fruit-sweetened glaze.</p>

Strawberry Cheesecake Pie

(6 ounces) graham cracker crumb crust

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

(8 ounces) fat free cream cheeseat room temperature

all-purpose flour

lemon peel

strawberries

strawberry jellywarmed

Place evaporated milkcream cheeseeggsugarflour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Top 7 valentineand039s day recipes from across the web

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Classic Chocolate Mousse

Homemade Campari

How to Make Homemade Chocolate Truf...

Sous Vide Beef Tenderloin with Port...

Chocolate Fondue

Romantic Valentine's Day Meal for U...

Strawberry Cheesecake Pie

Top 7 valentineand039s day recipes from across the web

The most viewed valentineand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Chocolate Mousse

Homemade Campari

How to Make Homemade Chocolate Truf...

Sous Vide Beef Tenderloin with Port...

Chocolate Fondue

Romantic Valentine's Day Meal for U...

Strawberry Cheesecake Pie

The most viewed valentineand039s day recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine