Nga Nguyen

Chocolate for Valentine

Love is definitely in the eyes of the beholder!

Need a proof? Here is the heroic papa in the eyes of our 7-year-old:

Chocolate with coffee or tea filling

(Adapted from Savoury Days)

For about one 15-piece chocolate mold

Chocolate cover:
160 g dark chocolate, preferably 70% Valrhona (chopped)
chopped nuts, shredded coconut, chopped dried fruits (optional)

Coffee filling:
90 g heavy cream
1 tsp espresso powder
1 tsp sugar (optional)
45 g chocolate (chopped)
2 tsp rum or Grand Marnier

Tea filling:
100 g heavy cream
1 tsp Earl Grey tea (or any flavored tea you like)
45 g white chocolate (chopped)

To make chocolate cover:

  1. Melt chocolate in a medium-sized bowl over a pot of hot water.
  2. Use a pastry bag to pipe the melted chocolate into the prepared mold.
  3. Gently tap the mold on the counter to remove air bubbles.
  4. Turn the filled mold upside down over the bowl to catch all the chocolate drippings  (you can reuse the bowl above).
  5. Refrigerate the mold for 5-10 minutes.
  6. The chocolate shells are now ready for filling

Two choices of filling: tea or coffee

To make coffee filling:

  1. Heat heavy cream with espresso powder over low-medium heat.
  2. Add a tsp of sugar if needed.
  3. Pour hot cream over the chopped chocolate and leave it for 15-20 seconds.
  4. Use a spatula to gently stir the mixture.
  5. Add 2 tsp of rum or grand marnier.
  6. Refrigerate the filling for 15-20 minutes.

To make tea filling:

  1. Heat heavy cream with your choice of tea leaves over low-medium heat.
  2. Cover and let it rest for 10-15 minutes.
  3. Strain and discard the tea leaves.
  4. Reheat the cream over low heat and pour over the chopped white chocolate. Leave it untouched for 15-20 seconds.
  5. Use a spatula to gently stir the mixture.
  6. Refrigerate the filling for 15-20 minutes.

To assemble:

  1. Use a pastry bag to pipe the tea or coffee filling into each chocolate shell.
  2. Fill melted chocolate on top to seal.
  3. Sprinkle chopped nuts, or shredded coconut, or chopped dried fruits if using.
  4. Refrigerate the chocolate for 30 minutes before unmolding.