Certainly, Valentine’s Day is a day about companionship and joy. Whether it is a romantic partner, dear friend, family or a time to take a little self-retreat. Being your own best friend or a great companion, with a sweet skill to boot, is just Enough of the good stuff for sweet moments.

Treats, the sometimes food, made with love and care are on the menu for this Valentine’s day, from Chocolate Puddin’, a Soft Chocolate Tart, a Fudge Blitz Milkshake, and Mascarpone Cream, served with fruit.

These recipes, and more delectable sweet treats, whether celebrating a holiday, or simply indulging yourself, can be found in Clean Enough, available wherever books are sold.

 

Romantic Dinner for Two

Chocolate Puddin’

This luscious, lick the bowl clean dessert is all about connection. Dollop the chocolate puddin’ into your favorite single size serving bowl, and top with soft whipped cream and chocolate shavings.  Place two spoons in to share for a cheeky end to Valentine’s day.

Makes 8 servings 

1. Scant 2 cups (435 ml/450 g) whole milk
2. Scant 1 cup (220 ml/225 g) heavy cream
3. 6 large pasture-raised egg yolks (120 g)
4. Scant ¾ cup (140 g) organic granulated cane sugar
5. 9 ounces (250 g) milk chocolate wafers (Michel Cluizel preferred)
6. 4½ ounces (140 g) 60% bittersweet chocolate wafers (Michel Cluizel preferred)
7. ½ teaspoon Maldon sea salt flakes

TO SERVE

• 1 cup (135 g) raw whole hazelnuts
• 1 orange
• Maldon sea salt flakes
• 3 Roasted Coconut Cookies, crumbled
• 1 batch Mascarpone Cream

1. Bring the milk and cream to a simmer in a medium saucepan over medium heat.
2. Place the egg yolks and sugar in a bowl and whisk until the sugar is dissolved and the yolks are pale.
3. Add a ladle of hot milk to the egg mixture, whisking to temper or warm the eggs without scrambling them. Then transfer the entire egg mixture into the pot of hot milk and whisk to combine.
4. Using a heatproof spatula, stir the stovetop custard until it reaches 180°F (82°C), or nappage, meaning the custard coats the back of a spoon.
5. Place all the chocolate wafers in a heatproof bowl and pour the custard over them. Allow to sit for 2 minutes, then add the salt.
6. Transfer the mixture to a narrow, tall container and emulsify, using an immersion blender. Be sure to keep the wand submerged, to prevent air bubbles from developing.
7. Pour the mixture into a shallow glass dish and cover with plastic wrap. Allow the puddin’ to set in the fridge overnight, or at least 8 hours.
8. Serve individual portions using a heaping ½-cup (120 ml) measure, or simply make big scoops of all the set pudding into one large serving bowl. Store in the fridge until ready to add the toppings.
9. To serve, spread the hazelnuts in an even layer on a dry baking sheet and toast at 325°F (165°C) for 10 minutes. Remove the hazelnuts from the oven and, once cool enough to touch, rub the skin off. Grate the orange zest directly onto the warm hazelnuts and sprinkle with the salt. Chop roughly.
10. Remove the puddin’ from the fridge and crumble half of the Roasted Coconut Cookies on top. Top with an even layer of Mascarpone Cream, then sprinkle with the remaining crumbled cookies and the toasted hazelnuts.
11. Serve immediately or store in the fridge to hold for up to 6 hours.

Roasted Coconut Cookies

Makes 2 dozen cookies

• 3 cups (250 g) large flake unsweetened coconut
• 11 ounces (320 g) 70% dark chocolate wafers (Michel Cluizel preferred)
• 1¼ cups (280 g) packed light brown sugar
• 4 tablespoons (55 g) organic unsalted butter, softened and pliable
• 1 teaspoon baking powder
• 3 large pasture-raised eggs (150 g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon Maldon sea salt flakes

1. Preheat the oven to 300°F (150°C) convection and line a half sheet pan with parchment.
2. Place the coconut flakes in a single layer on the prepared half sheet pan and roast, stirring every few minutes, until evenly golden, about 15 minutes. Once the coconut has roasted, remove from the oven, increase the oven temperature to 325°F (165°C) convection, and line a second half sheet pan with parchment.
3. Meanwhile, place the chocolate in a medium glass bowl and microwave for 1 minute. Stir and continue to microwave the chocolate at 30-second intervals until it is melted and warm but not too hot.
4. Place the sugar, butter, and baking powder in a stand mixer fitted with the paddle attachment. Blend on high speed for 3 minutes.
5. Stream in the melted chocolate and continue to paddle for 3 minutes. Scrape down the bowl and add the eggs, one at a time, and vanilla. Fold in the roasted coconut and salt.
6. Place ¼-cup (50 g) scoops of batter on the prepared second half sheet pan, 1 inch (2.5 cm) apart. Because the batter is full of chocolate, it may firm up. If the batter hardens, roll the cookies slightly and place them back on the cookie pan, flattening slightly with the palm of your hand.
7. Bake for 8 minutes, then turn the pan of cookies and bake for an additional 4 to 5 minutes, until no longer wet looking on the top. Allow the cookies to cool on a wire rack and then store in an airtight container. They are also excellent rewarmed, as warming softens the chocolate and amplifies the coconut flavor.

Mascarpone Cream

 Makes 4 cups (750 g) whipped

• 13 ounces (375 g) mascarpone cheese
• 1½ cups (360ml/375 g) heavy cream
• 1/3 cup (45 g) confectioners’ sugar
• ½ teaspoon orange zest
• ½ teaspoon vanilla bean seeds

1. Place the mascarpone in the bowl of a mixer fitted with the whisk attachment.
2. Whip on low, streaming in the cream slowly to prevent clumping.
3. Add the confectioners’ sugar, orange zest, and vanilla and continue to whip until stiff peaks form.
4. Store in the fridge until ready to use, for up to 6 hours.

 

Valentine’s with Family

Soft Chocolate Tart

Master a perfectly silky-smooth ganache poured into a crispy tart shell. Sprinkle with flaky sea salt and serve at the family table with a sharp knife and pie server for a portion perfect for all.

Makes 8 to 10 servings

1. Scant 1½ cups (360 ml) heavy cream
2. 8 ounces (225 g) 64% percent dark chocolate wafers (Michel Cluizel preferred)
3. ½ teaspoon Maldon sea salt flakes, plus more for sprinkling
4. 2 tablespoons organic unsalted butter, softened
5. 1 tablespoon Frangelico hazelnut liqueur
6. 1 batch Sweet Do(ugh), blind baked
7. Bring the heavy cream to a boil in a small saucepan.
8. Place the chocolate and salt in a medium glass bowl. Pour the heated cream over the chocolate. Place the butter on top of the mixture and allow it to sit for 2 to 3 minutes.
9. Using a spatula, stir the ganache together from the center outward for 2 minutes, until the ingredients are melted and combined.
10. Add the Frangelico to the ganache and, using an immersion blender that is completely submerged to avoid incorporating air bubbles, emulsify the mixture until the texture is homogenous, glossy, and smooth.
11. Tap the bowl of ganache on the counter to release any air bubbles and carefully pour into the Sweet Do(ugh) shell.
12. Allow the filled tart shell to sit, uncovered, to set in a cool but not ice-cold place for a day or at least 6 hours.
13. Once the tart is set, cut with a knife that has been placed in a jug of hot water, warming the metal, and then dried. Serve with a sprinkle of additional Maldon sea salt flakes

Notes

Instead of pouring the liquid ganache into the tart, you can pour the soft ganache into a container and store at room temperature or the fridge until you are ready to remelt it, pouring into the tart shell to set.

If your ganache cracks as the chocolate tightens over time, simply place the tart in a 275°F (140°C) oven for 5 minutes. The cracks will refill as the chocolate melts.

Sweet Do(ugh)

• Makes enough for one 9- to 11-inch (23 to 25.5 cm) tart
• 11 tablespoons (160 g) organic unsalted butter, chilled and chopped into 1-inch (2.5 cm) chunks
• 1 ¾ cups (240 g) organic unbleached all-purpose flour
• ¼ cup + 4 teaspoons (70 g) organic granulated cane sugar
• 1 teaspoon lemon zest
• 1 large pasture-raised egg (50 g)
• 1 large pasture-raised egg yolk (20 g)

1. Place your stand mixer bowl and paddle attachment in the fridge to chill for 10 minutes. Place the chopped butter back in the fridge, in a separate bowl, to keep cold.
2. Remove the bowl and paddle from the fridge and attach to the mixer stand. Combine the flour, sugar, lemon zest, and chilled butter chunks in the bowl and paddle the mixture until it becomes crumbly. Add the egg and yolk and paddle until combined well.
3. Press the dough into a rectangle and wrap well with plastic wrap. Chill in the fridge for 4 hours.
4. Remove the dough from the fridge and place on a cool, parchment-lined rolling station with bench flour off to the side. Sprinkle the dough with flour on both sides. Using a rolling pin, hit the dough a few times to soften it (it will be very firm from chilling).
5. Using two sheets of parchment paper and bench flour, roll the dough into a large circle to about 13 inches (33 cm) in diameter, to fit the base and up the sides of a 10- or 11-inch (25.5 or 28 cm) or a 9-inch (23 cm) fluted tart pan.
6. Before placing the dough in the tart pan, chill the dough circle in the freezer to firm slightly, about 5 minutes.
7. Carefully place the dough in the fluted tart pan in one even sheet, pressing into the sides.
8. Place the dough back the freezer while the oven preheats to 325°F (165°C) convection, about 20 minutes.
9. Prick the bottom of the frozen shell with a fork and place in the oven to bake for 25 minutes, then turn the crust halfway around and bake for an additional 10 minutes, or until a light golden brown.
10. Allow the shell to cool before filling.

 

Friends Gathering

Fudge Blitz Milkshake

Surprise your friends with Fudge Blitz Milkshakes after your Valentines, Galentine’s, or friendship supper. I love serving milkshakes after an elegant meal to shake up the status quo. Serve with paper straws and long iced tea spoons for a let’s continue the conversation dessert.

Makes 1 serving 

• 1 1/3 cups (300 g) Original Custard, frozen
• ½ cup (120 g) Fudge Sauce, cold, plus more to drizzle
• 1 ounce (28 g) 75% dark chocolate wafers (Michel Cluizel preferred)
• Fresh Whipped Cream

1. Blend together the Original Custard, ½ cup (120 g) of the Fudge Sauce, and the chocolate wafers in a high-powered blender and serve in a tall glass.
2. Top with the whipped cream and drizzle with the fudge sauce.

Original Custard

Makes 12 servings

• Scant 2 cups (440 ml/450 g)
  heavy cream
• Scant 2 cups (440 ml/450 g)
  whole milk
• ½ cup (100 g) plus 3 tablespoons organic granulated cane sugar
• 1 whole vanilla bean, scraped seeds and pod
• 8 large pasture-raised egg yolks
  (150 g)
• Pinch of Maldon sea salt flakes

1. Place the cream, milk, ½ cup (100 g) of the sugar, and the vanilla bean with seeds scraped in a medium, heavy-bottomed saucepan over medium-high heat. Bring to a scald (just before it boils). Turn off the heat and allow the vanilla to infuse the liquid for 1 hour.
2. Return the milk mixture to a scald. Meanwhile, place the egg yolks and remaining 3 tablespoons sugar in a bowl and whisk until the yolks are pale and the sugar is dissolved.
3. Ladle 1 cup (240 ml) of the hot milk into the yolk mixture, whisking, to temper the eggs without scrambling them. Carefully whisk the tempered egg mixture into the remaining hot milk.
4. Gently cook the ice cream over low heat, using a nonstick heatproof spatula to stir slowly in constant figure eights. This will ensure that you continuously scrape the entire bottom of the pot so that the egg yolks do not curdle. Cook the mixture to 180°F (82°C) and the custard coats the back of a spoon without dripping, then immediately pour the mixture into a bowl set over a bowl of ice to cool rapidly.
5. Once your ice cream has reached room temperature in the ice bath, place the mixture in a container in the fridge overnight to allow the custard to settle and gel.
6. The next day, whisk the mixture and strain it through a fine-mesh strainer, using a ladle to push everything through.
7. Whisk in a pinch of salt and spin according to the manufacturer’s directions for your ice cream machine.
8. Store in a container in the freezer to firm further.

Fudge Sauce

Makes 5 cups (1.3 kg)

• 2 1/4 cups + 1 tablespoon (580 ml/600 g) heavy cream
• ¾ cup + 1 tablespoon (195 ml/200 g) whole milk
• ¾ cup (160 g) packed light brown sugar
• ½ cup (60 g) extra brut cocoa powder
• 2 tablespoons + 2 teaspoons organic corn syrup
• 8½ ounces (240 g) 70% dark chocolate wafers (Michel Cluizel preferred)
• 5½ ounces (160 g) milk chocolate wafers (Michel Cluizel preferred)
• 3 tablespoons (40 g) organic unsalted butter

1. Combine the cream, milk, sugar, cocoa powder, and corn syrup in a medium saucepan. Whisk well to combine.
2. Bring the mixture to a boil over medium heat and cook, whisking, for 10 minutes. This mixture is viscous and can easily burn on the bottom, so watch it carefully.
3. After 10 minutes, remove the sauce from the heat and whisk in the chocolate wafers and butter.
4. Transfer the sauce to a tall, narrow container and emulsify, using an immersion stick blender fully submerged so as to not allow in air bubbles.
5. Allow the sauce to cool and then store in the fridge until ready to use.

Variations

Add spices to this sauce to change up the flavor. Licorice powder, cinnamon, and cardamom work well.

Fresh Whipped Cream

Makes 1½ cups (225 g)

• Scant 1 cup (220 ml/225 g) organic full-fat heavy cream
• 1 tablespoon granulated cane sugar
• ½ teaspoon pure vanilla extract

1. Combine all the ingredients in a cold, stainless-steel bowl and whisk by hand until soft peaks form.
2. Store the soft cream in the fridge until ready to serve.

Variation

Elderflower Cream:Add ½ cup (115 g) crème fraîche to the heavy cream before whipping. Whip to soft peaks and fold in 1½ tablespoons St-Germain elderflower liqueur.

 

Self-Retreat

Whipped Mascarpone Cream with Fresh Strawberries and Raspberries

Delectable mascarpone whipped with a whisper of vanilla and orange zest. This will be your new favorite sweet pantry item. Serve with fresh fruit to dip, grab a good book: I am reading Be Fear Less by Joan, and enjoy this little vacation from life.

Makes 4 cups (750 g) whipped

• 13 ounces (375 g) mascarpone cheese
• 1½ cups (360ml/375 g) heavy cream
• 1/3 cup (45 g) confectioners’ sugar
• ½ teaspoon orange zest
• ½ teaspoon vanilla bean seeds

1. Place the mascarpone in the bowl of a mixer fitted with the whisk attachment.
2. Whip on low, streaming in the cream slowly to prevent clumping.
3. Add the confectioners’ sugar, orange zest, and vanilla and continue to whip until stiff peaks form.
4. Store in the fridge until ready to use, for up to 6 hours.

 

Whether you’re celebrating Valentine’s Day with a loved one, with a friend, or enjoying the day to yourself, these recipes are sure to delight and satisfy every sweet tooth around.

These recipes, and more, can be found in Clean Enough, available wherever books are sold.