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For the love of chocolate! Recipes from The Runaway Spoon

Lindsay Brooks from The Runaway Spoon

GREEN BAY (WLUK) -- Chef, caterer and owner of The Runaway Spoon, Lindsay Brooks shared these recipes for Valentine's Day.

Chocolate Raspberry Truffle Tart

Crust:

2 cups Oreo crumbs

2 oz melted butter

Filling:

1/2 cup raspberry preserves

2 cups dark chocolate

1 cup heavy cream

1 cup fresh raspberries

Mix butter and Oreo crumbs, and press mixture into tart pan to form the crust. Be sure crust covers

the sides of the pan and is a uniform thickness.

Spread the preserves over the crust. Heat cream to a simmer. Pour over chocolate and let stand for 2

minutes, then whisk until smooth. Pour chocolate mixture over preserves, and immediately use a

spoon to push chocolate into all spaces. Refrigerate until set, at least 6 hours, overnight is best.

Serve chilled and garnish with remaining raspberries.


Spiced Bittersweet Hot Chocolate

2 cup whole milk

3 tbsp crushed cinnamon sticks

1/2 tsp ground cardamom

pinch ancho powder

pinch salt

6 oz bittersweet chocolate, chopped

2 tbsp brown sugar

2 oz bourbon or spiced rum (optional)

Fresh whipped cream for garnish

Bring milk, cinnamon, cardamom, ancho, and salt to a simmer over medium low hear. Allow to steep

about 10 minutes. Remove from heat and whisk in chocolate and brown sugar. Pour mixture through a

sieve. Discard cinnamon. Add bourbon or rum. Divide into mugs and top with whip cream

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