Chocolate Desserts To #TreatYourself This Valentine’s Day

Bella Breakdown

February is for one thing: chocolate, chocolate and more chocolate. It’s the time when you can set aside your New Year’s resolutions for a few days, and indulge in some sweet treats. Whether you’re making something special to share with your SO, or want to have your girls over for a night of chocolate and wine, these treats are the perfect Valentine’s Day indulgence.

Chocolate Spice Truffles

1 cup heavy cream
3 tablespoons light corn syrup
3/4 pound bittersweet chocolate, finely chopped
4 tablespoons unsalted butter, softened
1/3 cup finely shredded unsweetened coconut
1/4 teaspoon ground cardamom
Pinch of ground cloves
2/3 cup plus 2 tablespoons sugar
1 tablespoon plus 1/4 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground chipotle powder
1 teaspoon ancho powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon five-spice powder

Step 1
In a medium saucepan, bring the cream and corn syrup to a boil. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let stand for 2 to 3 minutes, then whisk until smooth. Whisk in the butter. Refrigerate until firm, at least 1 hour.

Step 2
Meanwhile, in a small dry skillet, toast the coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes. Transfer to a small bowl and let cool. Stir in the cardamom, cloves, 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. In another small bowl, whisk 1/3 cup of the sugar with the remaining 1 tablespoon of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five-spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.

Step 3
Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Using your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work.

Step 4
Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled.

Milk Chocolate Tart With Pretzel Crust

CRUST
1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted

FILLING
1 1/2 cups heavy cream
3/4 pound milk chocolate, chopped
Maldon sea salt, crushed pretzels and crème fraîche, for serving

Step 1
In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.

Step 2
Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.

Step 3
Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.

Step 4
In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.

Step 5
Pour the filling into the shell and refrigerate until set, at least 4 hours. Sprinkle lightly with sea salt and crushed pretzels. Cut into wedges, top with crème fraîche; serve.

Chocolate Lava Cakes

Baking spray, for spraying custard cups
1 stick butter
2 ounces bittersweet chocolate
2 ounces semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Vanilla ice cream, for serving

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.