‘Love is all you need’ and chocolate

Love comes in different sizes, for small, medium and large. Love can change a person and make their heart beat faster, but also if things don’t work out, love can also break your heart.

What do you think? Love has only four little letters, but has a gigantic meaning and connects millions and millions of people and since this Wednesday is Valentine’s Day, make sure you share your love with all the special people in your life and don’t be afraid to show him or her your love.

LOVE IS ADORATION: I love everything about you — how you laugh, how you talk, your eyes, hair and the way you make me laugh. I love the secret things that we have between us and only that we know and share. Some of the things may be considered silly to others but they are very important to us — I love our relationship.

I ADORE YOU RECIPE: I love how I can’t wait to see you and how you hold me tight when we meet. I love how I feel safe and secure with you and can trust you with all my heart and the trust and confidence I have in you.

LOVE IS KINDNESS: I am proud and thrilled that someone like you loves me and your heart is so good and generous and for what you do for others. Many of your deeds are done in quiet and invisible way, and discovered by the recipients, never knowing the true source of their good fortune. You say you are fortunate to have me, but it is I, my dear, who is fortunate to have you. You have all my love. The Greek “Euripides” once said, “Love is all we have and the only way that each can help the other.”

LOVE IS UNCONDITIONAL: What ever mistakes you and I will make, we will make together and will learn from them together. As the years pass, we will have times that seem dark, but through these trials, I will be there to shine a light on your path. No matter if time takes away your youthful glow and memories of time spent together, I will be there and remain until the last breath. No matter what time does to our bodies and our minds, it cannot erase the permanence of the unconditional love we have.

Make sure you share the above with your loved ones. You also need chocolate on Valentines Day so below are some great chocolate recipes to prepare for your special Valentine.

Until next week — HAPPY VALENTINE’S DAY!

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Mocha Punch

1 1/2 quarts water

1/2 cup instant chocolate drink mix

1/2 cup sugar

1/4 cup instant coffee granules

1/2 gallon vanilla ice cream

1/2 gallon chocolate ice cream

1 cup whipped cream, whipped

In a large saucepan, bring water to a boil. Remove from heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by scoopfuls, stir until partially melted. Garnish with dollops of whipped cream.

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Rich Truffle Wedges

1/2 cup butter or margarine

6 squares semisweet chocolate, chopped

3 eggs

2/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2/3 cup all-purpose flour

Glaze:

1/4 cup butter or margarine

2 squares semisweet chocolate

2 squares unsweetened chocolate

2 teaspoons honey

Sauce:

2 cups fresh or frozen unsweetened raspberries

2 tablespoons sugar

whipped cream, fresh raspberries

In a microwave or double-boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into a greased and floured 9-inch springform pan. Bake at 350 for 25-30 minutes or until toothpick inserted comes out clean. Cool completely on wire rack. Combine glaze ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife along the edge of pan to loosen; remove cake to serving plate. Spread glaze over top and sides of cake. For sauce, puree the raspberries. Press through a sieve and discard seeds. Stir in sugar and chill until serving. Spoon sauce over individual servings. Garnish with whipped cream and raspberries.

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White Chocolate Mousse

1 cup whipping cream

2 tablespoons sugar

3 ounces cream cheese, softened

3 squares white baking chocolate, melted

2 cups blueberries, raspberries or strawberries

In a mixing bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form; set aside. In another mixing bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Serve immediately or refrigerate up to 3 hours.

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Chocolate Caramel Candy

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Filling:

1/4 cup butter or margarine

1 cup sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 1/2 cups chopped salted peanuts

Caramel Layer:

1 package caramels

1/4 cup whipping cream

Icing:

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13×9 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat and stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. In another saucepan, combine the chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 1 hour. Cut into 1-inch squares. Store in refrigerator.

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Mocha Fondue

3 cups milk chocolate chips

1/2 cup whipping cream

1 tablespoon instant coffee granules

2 tablespoons hot water

1 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

1 pound cake, cut into 1-inch cubes

strawberries, kiwi, etc.

In heavy saucepan, melt chocolate with cream over low heat; stirring constantly. Dissolve coffee in water; add to chocolate mixture with vanilla and cinnamon. Mix well. Serve warm, using cake pieces and fruit for dipping.

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Butter Fudge Fingers

2/3 cup butter

4 squares unsweetened chocolate

4 eggs

1 teaspoon salt

2 cups sugar

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 cup chopped pecans

Browned Butter Frosting:

1/2 cup butter

1/3 cup whipping cream

2 teaspoons vanilla extract

4 cups confectioners’ sugar

Glaze:

1 square unsweetened chocolate

1 tablespoon butter

In a microwave or double boiler, melt butter and chocolate. Cool for 10 minutes. In a mixing bowl, beat eggs and salt until foamy. Gradually add sugar and mix well. Stir in chocolate. Combine flour and baking powder and gradually add to mixture. Stir in pecans. Bake in a 15×10 pan at 350 for 20-25 minutes or until toothpick comes out clean. Cool. For frosting, heat butter in saucepan over medium heat for about 7 minutes. Remove from the heat and add cream and vanilla. Beat in sugar until smooth and thick. Frost bars. For glaze, melt chocolate and butter in a microwave or double boiler. Drizzle over bars.

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Orange Chocolate Meltaways

1 package milk chocolate chips

1 cup semisweet chocolate chips

3/4 cup whipping cream

1 teaspoon grated orange peel

2 1/2 teaspoons orange extract

1 1/2 cups finely chopped toasted pecans

Coating:

1 cup milk chocolate chips

2 tablespoons shortening

Place chocolate chips in a mixing bowl. In a saucepan, bring cream and orange peel to a gentle boil and immediately pour over chips. Let stand for 1 minute, then whisk until smooth. Add the extract. Cover and chill for 35 minutes or until mixture begins to thicken. Beat for 10-15 seconds or just until mixture lightens in color. Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Gently shape into balls; roll half in pecans. In a microwave or double-boiler, melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate. Place on waxed paper to harden. Store in refrigerator.

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Chocolate Angel Cake

1 1/2 cups confectioners’ sugar

1 cup cake flour

1/4 cup baking cocoa

1 1/2 cups egg whites

1 1/2 teaspoons cream of tartar

1/2 teaspoon salt

1 cup sugar

Frosting:

1 1/2 cups whipping cream

1/2 cup sugar

1/4 cup baking cocoa

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Stir together confectioners’ sugar, flour and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time. Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack at 375 for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the edge and center of tube to loosen; remove cake. In a mixing bowl, combine the first five ingredients; cover and chill for 1 hour. Beat until stiff beaks form. Spread over top and sides of cake. Store in the refrigerator.

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Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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