Valentine’s Day is still a few weeks away, but I’m starting to think about all the heart-themed goodies I’d like to make. After elementary school and before I got married, Valentine’s was rife with charged emotions, and awkward didn’t even begin to describe those years. Oh sure, there were a few romantic dates here and there, and yes, I may have had a secret admirer or two. But more often than not, I was plagued with unrequited love, and that super cute boy in middle school did not notice me, especially on V-day.
It’s a relief that I don’t have to worry about this formerly angst-filled day anymore (M doesn’t demand a whole lot) and K is at that age when everyone in her life gets a Valentine’s treat and assumes that the world adores her back.
This past weekend, to test out a recipe, we decided to make chocolate pots. Specifically, they’re called “Be-Mine Chocolate Pots” from this cookbook. I got this book at a school fundraiser, where it was resting next to a cake pops recipe book that I really wanted. But common sense won out, and I was sold on the “quick and easy kid-friendly” part of the title. Anyway, I wasn’t expecting much from the recipe, but you know what? These are amazing.
They are described as brownies, but they turned out to be so much more. The top layer is crisp and delicate, snapping like a thin candy shell. Then you sink into the velvety depths of rich ch0colate flavor. And yet the texture is surprisingly light. Delicious and decadent.
I wasn’t very professional with my stencil and it’s a bit off-center, but it got the job done. I used a sheet from the Rifle Paper notepad (love love love – have you heard they’ve created iphone cases too?) that I keep in the kitchen. That little zebra makes me smile.
We’ve been eating one every night for the last three nights and they still taste fantastic. These will definitely have to get baked again come February 14th.
Be-Mine Chocolate Pots
Adapted from here; yields approximately 8 pots (I made 4 ramekins and 6 with cupcake liners)
8 oz semisweet chocolate, chopped
3/4 cup butter, sliced
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1. Preheat oven to 350 degrees F. Grease eight 6-ounce ramekins and place on a baking pan.
2. In a microwave-proof bowl, melt butter and chocolate in short, 20-second bursts. Mine took 60 seconds. Alternatively, use a double boiler.
2. Whisk eggs, granulated sugar, salt and vanilla using an electric mixer on high speed for about two minutes. Mixture should become frothy and thick.
3. Reduce speed and whisk in the chocolate mixture. Then fold in flour until just combined.
4. Divide mixture among prepared ramekins. Place ramekins on baking sheet in the oven and bake 18 to 22 minutes, or until sides are firm and center is slightly soft. Let cool completely.
5. Place a small heart-shaped stencil or paper with a heart cutout on top of each ramekin. Sprinkle with cofectioners’ sugar. Carefully remove stencil.
With a generous serving of whipped cream, these are to die for. Enjoy!