Elegant, Romantic, Easy!
I have always felt Valentine’s Day was a made-up holiday–manufactured by the sellers of cards and candy, abetted by restaurants and florists.
But maybe we shouldn’t pass up the opportunity to express love and appreciation to those we love. So here are a couple of fun, romantic, and frankly easy ways to give a little love on this holiday–or any day.
- 1 cup of whipping cream
- 2 TBSP Agave syrup
- 12 oz premium chocolate (we have many to choose from at Lassen’s! I used the Sunspire semi-sweet baking chocolate.)
- A variety of fruits for dipping–strawberries, blueberries, bananas, kiwi, pineapple, mango–use your imagination!
Bring the cream and agave syrup to a boil
Meanwhile, break up the chocolate into nickel-sized pieces
When the cream comes to a boil, remove from the heat and add the chocolate pieces.
Stir constantly until melted and smooth. If you like it a little thinner, add more cream.
If you have a fondue pot, transfer the sauce into the pot and keep warm. If not, you can cool and gently reheat when ready to serve.
- Premium Chocolate (I really like the Chocolove brand chcolate–they have some really delicious varieties! You’ll need plain chocolate for this recipe, though.) I used extra-strong dark, milk, and white chocolate.
- Chopped nuts, if desired. I used pecans and pistachios.
Wash and thoroughly dry the strawberries.
In a double-boiler, melt each of the chocolates separately, stirring regularly. You can also use the microwave on half-power, 30-40 seconds at a time. This is the most problematic step. Do not try to melt the chocolate over direct heat or on full power. If it gets too hot–and it happens quickly–the chocolate will get crumbly instead of melting (you’ll be cooking it.) So treat it very gently.
Hold on to the stem/leaves of the berries and dip them into the melted chocolate. (Notice the little flecks of vanilla in the Green & Black’s Organic white chocolate! Yum!)
If you wish, roll the berries gently in the chopped nuts.
Place on a foil- or waxed-paper-lined baking sheet.
Allow to cool (I put them in the refrigerator for a few minutes if I’m in a hurry).
You can add stripes of a contrasting chocolate by dipping a fork into the chocolate and then drizzling it over the cooled berries.
These can be made up to two days in advance. Keep in the refrigerator and then be prepared for ooh-ing and aah-ing!