This is a valentine treat if you haven’t come up with one for your special someone yet. This is so simple to make, it’s all about the timing.
I bought 60% Valrhona Chocolate for this, I just think it is the best chocolate for truffles and baking in general but you can use Ghiradeli too. You will need 3 (2) ounce bars of chocolate.
In a double broiler, whisk 2.5 ounces of chocolate with 1/4 cup of heavy cream
than place in freezer to chill.
In a double broiler again, whisk 3.5 ounces of chocolate and 1 stick of butter
With hand mixer blend in 2 egg yolks, 2 whole eggs, 1/4 cup of sugar, 1 tsp of vanilla and 1/4 cup Cake flour. You need to be quick about the eggs as you don’t want them to cook in the hot chocolate. Once combined add to prepared greased remkin cups.
Scoop up with a mellon baller the chocolate you placed in the freezer and drop into each remkin cup. Bake at 375 degrees for 15 mins.
If you have chocolate left over, you can also melt it over the top of your remkin once you remove it from the cup as a nice ganache as seen in photo 2 and freeze for 20 mins to give it a nice hard topping or eat with it melting all over the place. Either way is just fantastic…