I love Valentine's Day, but this year we have a newborn and my sister and her family are going to be staying with us so we will be celebrating as a family (not the most romantic). Instead we are focusing on the love we all have for each other and that translates to lots of hearts. I wanted to have a special dessert for the grown-ups and these days I am all about things that I can make ahead since I never know when I will have a chance to put Lucas down and cook.
This dessert is perfect because it has to be made ahead. It is deep, dark, and deliciously rich. Even better, it has only two ingredients and comes together really quickly.
Start out by chopping up some good quality dark chocolate. Put the chopped chocolate with some heavy whipping cream into the top of a double boiler.
Stir the chocolate and cream together over simmering water until the chocolate and cream are completely combined and smooth.
Pour the chocolate and cream mixture into individual molds (I used these silicone heart-shaped muffin cups that I bought at Michael's with a 50% off coupon) and refrigerate until set. If you aren't using silicone molds, line your molds with parchment paper.
When the tortes are set, remove from the molds. These are perfect as is, but if you want to fancy them up a little, use a fine sieve to sprinkle some cocoa powder or powdered sugar on top. Another cute idea is to put a small stencil on top (maybe xoxo) and then sprinkle on the cocoa. When you remove the stencils you will have the dark chocolate showing the design with the cocoa around it. That was my original plan, but I ran out of time to make my stencils and I wanted to make sure to get you all this idea before tomorrow.
These are really delicious and rich. I always think dark chocolate goes really well with red wine but a tall glass of milk would also be perfect with it. Because these tortes are just cream and chocolate, they are really versatile. Serve them chilled on their own or with caramel sauce, a raspberry coulis, or even some whipped cream.
Happy Valentine's Day!
Individual Dark Chocolate Truffle Tortes
- 3/4 cup heavy whipping cream
- 10 oz. dark chocolate, chopped
- cocoa powder or powdered sugar for decorating, optional
- In the top of a double boiler, combine cream and chopped chocolate over simmering water. Stir until combined and smooth.
- Pour into silicone muffin cups.
- Refrigerate until set, at least 2 hours.
- Remove from molds by dipping the bottoms into warm water first so they come out more easily. Then use a fine sieve to sprinkle on cocoa powder or powdered sugar if desired.
- Serve chilled.