I promised you more Valentine’s goodness. After sharing the cutest little Valentine’s cookies, I have 2 yummy delicious sweet treats for your Valentine today. Because 1 is not enough and you need choices, right? Both of these sweet treats are easy to make, impressive and are the perfect way to say, I love you or I really like you or I just want to treat you to a special dessert. Just because. So I’m sharing with you. Just because.
Being from the South, we love anything with bourbon and these Bourbon Balls are a little bite of crunchy chocolate heaven.
- 2 cups crushed chopped vanilla wafers (about 8 ounces)
- 1 cup finely chopped toasted pecans
- 8 ounces bittersweet chocolate, chopped or use morsels
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 teaspoon ground cinnamon
- ⅓ cup bourbon
- Combine the crushed vanilla wafters and pecans in a large bowl. Place the chocolate in a separate bowl.
- In a small saucepan, combine the cream, corn syrup, and cinnamon and place over medium-high heat. Bring just to a boil, stirring constantly. Immediately pour the mixture over the chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 ~ 2 minutes, then whisk in the bourbon.
- Pour the chocolate over the crushed vanilla wafer/pecan mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller or ice cream scoop, (It helps to wear plastic gloves.), about 2 teaspoons.) Arrange on a parchment-lined baking sheet pan.
- Store in an airtight container in a cool place for up to 1 week.
Raspberry Chocolate Tartlets
The combination of chocolate and raspberries is always a good pairing.
Always gather your ingredients.
This recipe calls for pre-baked tart shells which I couldn’t find, but I found these frozen ones. Either pre-baked or ones you bake will work. The Rose Water is just that ~ a distillation of rose petals. It has a perfume~y flavor and fragrance (It’s used in making perfume.), and is quite strong, so a little goes a long way. A bottle is inexpensive and will last ~ forever? Be sure to use seedless raspberry preserves.
Remove the shells from the box.
Remove from the cellophane wrapping and place on a sheet pan. Allow to rest for 10 minutes. Then dock ~ prick holes in the bottom and sides ~ with a fork.
Bake the shells in a preheated 425 degree oven for 10 minutes until just lightly brown. Remove and allow to cool. Then you can remove the pastry from the little pie tins. (I kept those for future use.)
Combine the raspberry preserves and the rose water. Set aside.
Bring the cream to just below a boil in a saucepan. Remove from the heat and add the chocolate to the cream, whisking until the chocolate is melted and combined completely with the cream.
You will want to have a bowl of ice water ready for chilling the chocolate/cream mixture.
Pour the chocolate/cream mixture into a glass or metal bowl and place in the ice water to chill thoroughly. This may take up to 30 minutes. While the chocolate is chilling, spoon the raspberry preserves into the bottom of the cooled tart shells, about 1 tablespoon.
When the chocolate/cream mixture is chilled, place it in the bowl of an electric mixer and whisk on high until stiff peaks form.
Place the chocolate into a piping bag with a large star tip. Pipe the chocolate into the tart shells, covering the raspberry preserves.
Garnish with a raspberry and serve immediately to your sweetheart or you can place in the refrigerator for up to 1 hour.
- 2 cups heavy whipping cream
- ¾ cup semi~sweet chocolate morsels
- 12 cup seedless raspberry preserves
- ⅛ teaspoon rose water
- 6 3-inch shortbread tartlets, pre-baked or if unbaked, following boxed directions
- 6 raspberries, for garnish
- In a medium saucepan, heat the cream until very hot but not boiling. Remove from heat and add chocolate morsels, whisking until melted. Pour mixture into a heatproof glass or metal bowl and place in a larger bowl filled with ice water. Let chill, stirring occasionally.
- In a small bowl, combine the raspberry preserves and rose water, stirring to blend. Using an electric mixer, whisk chocolate mixture at high speed until stiff peaks form. Transfer mixture to a piping bag fitted with a large open star tip.
- Divide the raspberry mixture among the tart shells. Pipe the chocolate mixture on top of raspberry mixture in a decorative rosette.
- Garnish each tartlet with a raspberry and a mint leaf, if desired.
- Serve immediately or refrigerate for up to an hour.
Enjoy these sweet treats with your sweetheart, whoever that may be. And if you haven’t had enough sweet treat goodness, tomorrow in the newsletter, I’m sharing one of the sweetest (as in how cute!), easiest little cookies perfect for a Valentine’s surprise. Sign~up to get it in your inbox on Saturday morning.
Parties where I’ve linked up this week (January 27 ~ February 2)
Celebrate Your Story Create and Crave The Creative Circle Creativity Unleashed From Dream to Reality Happiness is Homemade Lou Lou Girls Fabulous Party Make It Pretty Monday Monday Social Moonlight and Mason Jars Over the Moon Recipe Sharing Party Share It Link Party Share Your Style Show and Tell Snickerdoodle Sweet Inspirations The Pin Junkie Pin Party The Really Crafty Link Party The Scoop This is How We Roll Thursday Favorite Things Vintage Charm Link Party Your Inspired Design