There’s nothing in this world that a little chocolate can’t improve. Except maybe your diet. Yeah, not gonna happen. We can survive a temporary lapse of indulgences—greasy french fries, binge watching for a week straight, our cookie addiction, even, heaven forbid, coffee—in the name of positive lifestyle change. But just try to wrench away our chocolate. (That’s a dare.)
Chocolate is not only our aphrodisiac. It’s our life. We dream about it. We cook with it. And you should, too. What? You’ve never cooked with the best treat ever? If you celebrate in no other way, indulge this Valentine’s Day with mouthwatering, romantic recipes that can be perfectly prepared for two. If he’s lucky.
HEAT UP DATE NIGHT WITH THREE RECIPES WITH CHOCOLATE
1. THE SEXY APPETIZER: Chocolate Dipped Figs With Chevre Mousse Filling
Did you know figs are an aphrodisiac, too? Pair with chocolate and BAM!
WHAT YOU NEED
- 2 ½ tbsp Chevre
- 1 ½ tbsp Greek yogurt, plain
- ¼ tsp Orange zest, plus extra for garnish
- 4 Figs, large
- 50 g Green & Blacks Maya Gold Chocolate
- Bar, finely chopped (½ bar)
- 1 tbsp Pistachios, finely crushed
- Honey, for drizzling
*Note: If fresh figs are not available near you, substitute fresh strawberries or large dried figs
WHAT YOU DO
1. Prepare a baking sheet with a silicone mat or piece of wax paper.
2. To create the mousse, puree the chevre, yogurt and orange zest in a small food processor until smooth and light. Transfer mousse into to a piping bag or into a plastic, resealable bag with a small hole in the corner cut out. Set aside.
3. Cut the stem off of the figs and cut an ‘X’ into the tops of them, slicing almost all of the way down to the base. Be careful not to cut fully through the figs.
4. Place the chocolate in a glass, heat-proof bowl set over a small saucepan filled an inch high with water. Bring the water to a boil, then reduce the heat to a simmer. Stir the chocolate slowly, allowing it to gently melt in the double-boiler. Once melted, remove from the pot and set aside.
5. Dip the base of the figs into the melted chocolate, swirling to coat the figs about 1/3 of the way
6. Place onto the prepared baking sheet and continue with the remaining figs.
7. While the chocolate is still wet, pipe the chevre mousse into the figs, prying them open carefully to allow the mousse to get all of the way down to the base. Once filled, gently press the corners of the fig together a bit to seal in the filling.
8. Transfer to the fridge and allow the chocolate to fully set for about 15 minutes. Once the chocolate is dry and cool they are ready to enjoy.
9. Top with crushed pistachios, a drizzle of honey and additional orange zest (if desired), immediately before serving.
Insider Tip: For a more health conscious take, you can substitute non-fat plain Greek yogurt and reduced fat chevre.
2. THE SEXY ENTREE: Rosemary Rubbed Beef Tenderloin with Chocolate Port Reduction
Surprise him with dinner and dessert at the same time.
WHAT YOU NEED
- ½ tsp Black pepper, coarsely ground
- 2 tsp Rosemary, fresh, minced
- ½ tsp Dry mustard
- ¼ tsp Garlic powder
- ¼ tsp Salt
- 2 Filet mignon filets, trimmed
- 1 Tbsp Extra virgin olive oil
Sauce
- ¾ cup Good quality port wine
- ¼ cup Beef stock, reduced sodium
- 1 tsp Rosemary, fresh, finely minced
- ½ tbsp Aged balsamic vinegar
- 20 g Green & Blacks Organic 85% Dark Chocolate
- 1 tsp Butter
- Salt and pepper, to taste
- Fleur de sel, for garnish
- Rosemary, fresh, for garnish
- Parsley, fresh, for garnish
WHAT YOU DO
1. Preheat oven to 400 F.
2. In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
3. Heat the oil over medium high heat in a medium, non-stick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
4. Transfer to a baking sheet and bake in the oven until your desired doneness.
5. While the filets finish in the oven, add the port, beef stock and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any ‘beef bits’ from the pan and cook until the liquid is reduced to a light syrup.
6. Remove from heat and stir in the balsamic, Green & Black’s Organic 85% Dark Chocolate, butter. Salt and pepper to taste.
7. Remove the filets from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.
Insider Tip: Filet mignon is a lean cut so be careful not to overcook.
3. THE SEXY DESSERT: Chocolate Peanut Butter Banana Cups
Chocolate and peanut butter. What else do you need in life?
WHAT YOU NEED
- 1 Ripe banana, diced
- ½ cup Natural peanut butter
- 2 tsp Coconut oil, melted
- ¼ tsp Vanilla extract
Cups
- 200 g (2 bars) Green & Blacks Organic Burnt Toffee Dark Chocolate, finely chopped
- 2 tbsp Coconut oil, melted
- Fleur de sel, for garnish
WHAT YOU DO
1. In a small food processor, puree the banana, peanut butter, coconut oil and vanilla extract until smooth and creamy. Set aside.
2. Place the chocolate into a medium sized glass bowl and set it over a small saucepot filled 1 inch up with water. Bring the water to a simmer and slowly stir the chocolate until it melts. Remove from heat.
3. Using a small spoon, carefully spoon a thin layer of the Green & Blacks Organic Burnt Toffee Dark Chocolate onto the bottoms of 8 regular sized silicon muffin containers or 50 very-mini sized silicon molds. Place the molds onto a baking sheet and transfer to the freezer to harden for at least 5 minutes.
4. Remove the chocolate molds from freezer. Take the filling and make a ball no wider than the diameter of the muffin or candy mold then press it on top of the chocolate base, being careful not to touch the sides of the mold. Make as flat a surface as possible.
5. Using a small spoon, pour the chocolate slowly down the sides to envelope the filling and on top to fully cover the peanut butter. Transfer to the freezer to fully set for at least 20 minutes.
6. Right before serving, sprinkle the cups with a pinch of fleur de sel and enjoy.
Note: These can be made well in advance, but are best enjoyed within 15 minutes of removing them from the freezer.
Insider Tip: Use a heaping tablespoon of filling for regular-sized moulds and a ½ teaspoon of filling for mini candy moulds.
Recipes courtesy of Green & Black’s Organic.
