Chocolate Desserts to Sweeten Your Valentine's Day
Chocolate Desserts to Sweeten Your Valentine's Day
Delve into the enchanting world of chocolate desserts this Valentine’s Day as you explore our range of recipes. From the sophistication of our rich chocolate terrine accented with a hint of orange to the irresistibly gooey perfection of our molten Chocolate Fondant, our creations promise to elevate your romantic evening. Make this Valentine's Day memorable by treating your special someone to these indulgent delights.
Chocolate Terrine
Delight in the decadence of our Chocolate Terrine recipe. Melted chocolate, butter, and a hint of orange create a dense and glossy batter, baked to perfection and served with a luscious Anglaise Sauce for an exquisite dessert experience.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4
7 oz (200 g) black chocolate, finely chopped
7 tablespoons (100 g) unsalted butter
½ cup (100 g) granulated sugar
½ oz (15 g) dried orange peels, chopped
2 whole eggs
2 egg yolks
20 g cake flour, sifted
Anglaise Sauce
¾ cup (200 ml) whole milk
Splash of vanilla essence
2 egg yolks
¼ cup (50 g) granulated sugar
Equipment
9” terrine mold or loaf pan
DIRECTIONS
- Preheat oven to 360ºF. Lightly butter both the terrine mold and parchment paper, and line the parchment paper into the mold with the buttered sides facing each other. Set aside.
- In the pot, combine chocolate and butter and heat over [WARM 140ºF], stirring continuously with a rubber spatula. Once melted, remove the pot from heat and quickly stir in sugar and dried orange peels.
- In a separate bowl, whisk together whole eggs and egg yolks. Pour eggs into the melted chocolate mixture, mix well, then sift in cake flour. Stir until well combined.
- Place the pot back into the Kamado and set to [WARM 160ºF]. Keep stirring until the Kamado makes a beeping sound. Once the batter becomes denser and glossier, remove pot from heat and pour batter into the prepared terrine mold. Bake in the oven, uncovered, for 15 minutes. Once baked, let the terrine cool in the mold. Then, remove it from the mold and let it rest at room temperature for one day.
- For Anglaise Sauce, heat the milk and vanilla essence in a small saucepan until it reaches just below the boiling point. In a small bowl, whisk together the egg yolks and sugar until well combined, then gradually add this mixture to the saucepan. Heat the mixture again, stirring gently until it thickens. Once thickened, let cool, strain and refrigerate.
- Slice the terrine to your liking and serve with chilled Anglaise Sauce.
NOTES
- When resting the terrine for a day, it is recommended to keep it at room temperature to prevent it from becoming too firm, preserving its pleasant texture.
Chocolate Gâteau
Indulge in the sheer satisfaction of savoring a slice of our Chocolate Gâteau. This recipe presents a decadent cake with layers of moist chocolate sponge, steam-baked to ideal texture. Our signature precision seal guarantees a flawlessly moist and rich gâteau, creating a delightful treat for your enjoyment.
Tailored for: Musui–Kamado or Oven Pot
INGREDIENTS | Serves 6
5 ⅓ oz (150 g) dark chocolate, finely chopped
⅓ cup (75 g) unsalted butter, cut into ½” cubes
3 egg yolks
3 egg whites
¼ cup (50 g) granulated sugar
¼ cup (30 g) cake flour, sifted
Equipment
7” round cake pan
DIRECTIONS
- Line the bottom and sides of the cake pan with parchment paper; set aside. In a medium bowl, melt chopped chocolate and butter over a double boiler, stirring until smooth and well combined.
- In a separate bowl, whisk egg yolks until they turn pale yellow. Pour the egg yolks into the chocolate and butter mixture and mix well. Once combined, gently fold in the sifted cake flour.
- In a separate medium bowl, combine egg whites and granulated sugar. Use a hand mixer to whip the mixture until stiff peaks form, creating a meringue.
- Carefully fold half of the meringue into the chocolate mixture using a spatula, making sure not to deflate the meringue. Then, add the remaining meringue and fold until the mixture is well combined. Pour the batter into the prepared cake pan and cover it with aluminum foil.
- Next, pour 400 ml of water (not included in ingredients) into the pot. Place two flat dishes with a diameter of about 7 ½” on top of each other in the pot. Cover and heat over [MED] heat for about 5 minutes until the water comes to a boil. Once steam starts rising vigorously, uncover and place the cake pan with batter on top of the dishes. Cover and steam-bake over [EXT LOW] heat for 60 minutes.
- Uncover and check for doneness by poking the cake with a skewer. If the skewer comes out clean, carefully remove the cake from the pot. Allow it to cool, then remove the cake from the pan and refrigerate until chilled before serving.
NOTES
- Make sure the egg whites are thoroughly chilled when making the meringue to ensure a firm and robust meringue.
Chocolate Flan
This dessert features a luscious caramel sauce that blankets a velvety chocolate flan, creating a harmonious blend of rich flavors. Finish it off with a dusting of natural unsweetened cocoa powder for a finishing touch of elegance.
Tailored for: Oven Pot 18cm
INGREDIENTS | Serves 5-6
3 whole eggs
3 egg yolks
2 ½ cups (600 ml) whole milk
7 oz (200 g) dark chocolate, finely chopped
⅓ cup (70 g) granulated sugar
Caramel Sauce
2 tablespoons (40 g) granulated sugar
1 tablespoon hot water
Natural unsweetened cocoa powder
DIRECTIONS
- To prepare the Caramel Sauce, heat granulated sugar in the pot over [LOW] heat until it turns caramel in color. Turn off heat, add hot water, mix well, and let cool at room temperature until the caramel solidifies.
- Preheat oven to 300ºF. In a separate pot, add milk and heat until it begins to simmer around the edges. Place chopped chocolate in a bowl and pour simmered milk over it. Wait for the chocolate to melt, then thoroughly mix it with a whisk.
- In a separate bowl, whisk together whole eggs and egg yolks. Add sugar and mix well. Then, mix in the chocolate-milk mixture from Step 2 and strain the mixture using a sieve.
- Pour the combined mixture from Step 3 over the solidified Caramel Sauce in the pot. Cover and bake in preheated oven for 50 to 60 minutes.
- Remove from oven, allow it to cool, and refrigerate until cold. If desired, sift cocoa powder over the flan before serving.
NOTES
- The flan is ready when the center jiggles slightly when lightly shaken. If it doesn't move at all, it's overcooked. If it jiggles a lot, it needs more baking time.
- When using a 22cm pot, double the ingredients and bake in a preheated 290°F oven for 90-100 minutes.
Flourless Chocolate Gâteau
Create a delightful Gluten-Free Chocolate Gâteau with only four ingredients! This recipe offers a unique experience with two textures—enjoy a mousse-like lightness at room temperature, and when refrigerated, savor a rich and dense texture reminiscent of raw chocolate.
Tailored for: Oven Pot 18cm
INGREDIENTS | Serves 4-5
100 g 55% cacao chocolate, finely chopped
3 ½ tablespoons (50 g) unsalted butter, room temperature
2 eggs, room temperature
⅓ cup (70 g) granulated sugar
DIRECTIONS
- Fold an 11” square parchment paper into quarters, cut as shown in the photos below, and place in the bottom of the pot.
- Preheat oven to 360ºF. Place chocolate in a bowl and melt over a double boiler. Once melted, remove from the double boiler, add butter, and mix thoroughly.
- In a separate bowl, combine eggs and sugar. Use an electric mixer on high speed to beat until the volume increases. The mixture should become pale and form ribbons when lifted. Then, switch to low speed and mix for another 30 seconds.
- Gently fold the chocolate mixture from Step 2 into the egg mixture, using a rubber spatula, about 30 strokes.
- Pour the mixture into the pot and cover. Place the pot onto a preheated oven tray, and bake at 360ºF for 10 minutes. Then, uncover and continue baking at 340ºF for 20 minutes.
- Once baked, allow the pot to cool. When completely cooled, carefully remove the Chocolate Gâteau by lifting the parchment paper. Take caution as the Chocolate Gâteau is very delicate and can lose its shape.
NOTE
- The key is to carefully and thoroughly mix the whipped egg mixture with the chocolate mixture. Since there is no flour, it results in an incredibly delicate and light Chocolate Gâteau. At room temperature, it has a mousse-like light texture, but when chilled in the refrigerator, it becomes a rich and dense texture like ganache.
Chocolate Fondant
Crafted from a delectable blend of ingredients, this recipe yields a luscious batter that transforms into gooey perfection when steam-baked in individual ramekins. Sprinkle with powdered sugar for the finishing touch, and savor the delight of these warm and decadent chocolate treats.
Tailored for: Musui–Kamado or Oven Pot
INGREDIENTS | Serves 4
2 ¾ oz (80 g) sweet chocolate, finely chopped
⅓ cup (80 g) unsalted butter
2 medium eggs
1 tablespoon (15 g) granulated sugar
¼ cup (30 g) cake flour, sifted
Powdered sugar
Equipment
4 small ramekins
DIRECTIONS
- In a small bowl, thoroughly whisk eggs and sugar together.
- In a separate bowl, melt chopped chocolate and butter over a double boiler. Once melted, add sifted cake flour to the mixture and mix well. Then, add the egg and sugar mixture from Step 1 and thoroughly combine using a rubber spatula.
- Brush the insides of the ramekins with melted butter (not included in ingredients) and sprinkle with granulated sugar (not included in ingredients) to coat the ramekins. Pour the batter equally into the four ramekins.
- Pour 200 ml of water (not included in ingredients) into the pot and place a piece of parchment paper on top. Cover and heat over [MED] heat for about 3 minutes. Once steam vigorously appears, uncover and arrange the ramekins inside the pot. Place crinkled aluminum foil on top, cover, and steam-bake over [MED] heat for 10 minutes.
- Turn off heat, remove the ramekins from the pot, and dust powdered sugar on top. Serve while hot.
Chocolate Custard
Immerse yourself in the velvety richness of our Chocolate Custard recipe. Steam-baked to achieve the perfect texture, each individual serving of this chocolate delight is guaranteed to captivate and delight your taste buds.
Tailored for: Musui–Kamado
INGREDIENTS | Serves 4-5
1 ¾ oz (50 g) chocolate, finely chopped
2 large eggs
2 large egg yolks
⅓ cup (60 g) sugar
1 ⅔ cups (400 ml) milk
2 tablespoons natural unsweetened cocoa powder
Equipment
Small heat-resistant containers/bowls
DIRECTIONS
- Add milk in a saucepan and warm. In a small bowl, add in chopped chocolate and 100 ml of warmed milk, wrap and let sit for 1 minute. Stir well until melted and set aside.
- In a medium bowl, whisk eggs, egg yolks and sugar. Sift cocoa powder and stir well. Gradually whisk in melted chocolate from Step 1 and the remaining warmed milk and mix thoroughly until smooth. Strain the mixture through a sieve into another bowl.
- Pour the mixture in small heat-resistant containers. Remove any bubbles on the surface using a paper towel, then cover each container with plastic wrap.
- Pour 100 ml water in the pot, lay parchment paper, cover and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers from Step 3 on top. Cover and steam over [WARM 200°F] for 30 minutes. Turn off heat and let it steam over residual heat for another 15 minutes. Remove containers from the pot, let cool, and refrigerate.
- Sift cocoa powder on top (optional) and serve.
- Covering each container with plastic wrap prevents any water from dripping onto the custard while steaming.