WHAT IS YOUR FAVORITE
Ashlyn Layfield Assorted chocolates Esther Vayman Dark chocolate-covered strawberries Kendall Stockton Godiva chocolate with caramel Loni Mile Strawberry mochi Becky Davey Dark chocolate-covered strawberries Grace Bradford Butterfingers Maggie Szutz Chocolate mousse Emily Long Gummy bears and margaritas Stephanie Weil Margarita — it’s sweet and salty (like me)
Amanda Dickens Brach’s candy hearts Jenny Ohsberg See’s Candies Bordeaux
VALENTINE’S DAY CANDY OR SWEET TREAT?
Aimee Davids Dark chocolate- covered strawberries Julia Spitler Terrapin Liquid Bliss and sour gummy worms Morgan Pfohl SOUR PATCH KIDS Maggie Szutz Chocolate mousse Sara Luke Champagne and chocolate-covered strawberries
C hocolate P ots de C reme
ingredients • 9 oz high-quality
BRAIN BREAK
• 6 large egg yolks • 5 tbsp granulated sugar (add an extra tbsp if using bitter chocolate) • 1/4 tsp salt • 1 tbsp powdered sugar
semisweet chocolate, chopped • 1 1/2 cups whole milk • 1 1/2 cups heavy cream, divided
Inspired by FoodNetwork.com
Impress your valentine with a chilly chocolate treat! This smooth custard is easy to make and the perfect dessert to end a romantic night at home.
directions 1. Place chopped chocolate into a blender. 2. In a heavy-bottomed medium saucepan, whisk the milk, 1 cup of cream, egg yolks, granulated sugar, and salt over medium heat. Cook, constantly stirring with a spatula until the mixture is almost boiling, 5–6 minutes. Immediately pour the milk mixture over the chocolate in the blender. 3. Cover and blend until smooth. 4. Divide the mixture among ramekins or small cups and refrigerate until set (about 2 hours). 5. Whip the remaining 1/2 cup cream and the powdered sugar with a mixer until soft peaks form. 6. Top chilled pots de creme with whipped cream and serve.
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