Ahh, Valentine’s Day. Flowers, romance, fun…
forget that, I’m just concerned with the chocolate.
In preparation for the sweet holiday, I decided to make three desserts for my roommates (and me) last weekend.
There was the simple dark chocolate kiwi, the sticky cookie dough truffle bars and the swirly strawberry puree champagne.
They were all delicious.
The kiwis were so simple and so cute, unbelievably cute actually. I peeled and sliced and then tried to stick candy sticks in the fruit. Some of them didn’t hold so well, but they were all able to be doused in melted dark chocolate. I’m not kidding when I say these were amazing. I’m pretty sure I ate them all and I’m also pretty sure I’m dipping some more kiwi in chocolate this Saturday to celebrate my mom’s birthday.
Chocolate covered cookie dough balls were equally as chocolate drenched, but a little more difficult, but only really due to my impatient-ness. Mixing the dough was fairly simple. Basically, you make your favorite cookie dough recipe but sub a can of sweetened condensed milk for the eggs and baking soda and/or powder. This makes the dough salmonella-free. Then the patience part came. You should really keep these balls in the fridge or freezer for an hour. I just didn’t want to wait that long to continue my chocolate dipping, and my Sweet Talk episode, so a few of my cookie dough balls were melty when dipped. I managed to wait a bit longer for the rest but the shape was a little droopy because of my insistence to continue. Still a fun activity and twist on the popular cake ball trend.
Finally, something sweet to drink! Take some frozen strawberries, puree them in a blender or mini blender or any way you can puree them, pour in a glass and then add the bubbly. Champagne over strawberries took a new, delicious twist.
I hope you all enjoyed your holiday! Happy Valentine’s Day!