Enticing treats for your Valentine

Valentine's treats by Chef Terri Rees

GRAND RAPIDS, Mich. (WOOD) Something sweet for your special someone is a great Valentine’s Day gift, but it doesn’t always have to be chocolates. Chef Terri Rees has some great ideas and recipes that will have you thinking outside the box this Valentine’s Day.

Fudge Torte

  • 1 cup All purpose flour
  • ¾ cup Sugar
  • ¼ cup Cocoa
  • 1 ½ tsp Baking soda
  • ¼ tsp Salt
  • ½ cup (1 stick) Butter or margarine
  • ¾ cup Sour cream
  • 1 Egg
  • ½ tsp Vanilla extract
  • ½ tsp Cayenne pepper (optional)
  • Chocolate Ganache to cover
  1. Heat oven to 350 – Grease 9 inch round baking pan, line bottom with parchment paper, grease paper, flour paper and pan
  2. Stir together flour, sugar, cocoa, instant coffee, baking soda, salt, cayenne pepper in a large bow. Add Butter, sour cream egg and vanilla; beat on low speed to combine, then medium for 3 minutes
  3. Bake 30 to 35 minutes or until wooden pick comes out clean, cool 10 minutes and remove to wire rack to cool
  4. Top with Ganache, cream cheese icing, powdered sugar, strawberries – use your imagination!

Shortbread Tuxedo Cookies
Shortbread dough can be shaped in any form and used as a pie crust. It is an easy cookie to bake, does exceptionally well if you have a convection oven as the butter won’t spread as much!

  • ½ cup unsalted butter cut into pieces
  • ¼ cup sugar
  • ½ teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/8 tsp salt
  1. Place butter in a food process and process for a few seconds. Add ¼ cup sugar until light and fluffy, scraping the sides of the bowl. Add vanilla, combine flour and salt and process until dough comes together.
  2. Line a 8 x8 inch pan with parchment paper.
  3. Press dough into an 8 x 8 inch pan; make sure the dough is not too thick and trim any excess. Prick the bottom of the dough. Chill for at least 30 minutes or over night
  4. Preheat oven to 375, and bake partially until golden brown, about 20 – 25 minutes, remove from oven and let finish cooking outside of oven.
  5. Note: score cookies into 2” x 1 “

16 ounces Calbeaut Chocolate – chopped and melted over a double boiler
6 ounces Calbeaut White Chocolate – chopped and melted over a double boiler

  • Once cookies have cooled, dip in Chocolate and let dry with the dark chocolate. Decorate buttons and tie with white chocolate using a pastry bag and a fine tip.

White Chocolate Mousse

  • 4 ounces White Chocolate – chopped
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups raspberries for garnish
  • Mint Leaves, for garnish
  1. Melt the white chocolate over a double boiler. Make sure your pans are tight fitting as any steam that escapes into the chocolate will cause it to “seize up”
  2. Add ¼ cup of heavy cream to the white chocolate, and stir until combined – whisking until smooth
  3. Beat the remaining 1 ¾ cups of heavy cream until foamy – then add in the sugar and beat until peaks form. Add the vanilla.
  4. Whisk about 1 cup of the whipped cream into the chocolate, and then fold in the rest.
  5. Divided the mousse between 4 parfait glasses and garnish with fresh berries and mint

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