For the love of chocolate! Recipes 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
2 cups Oreo crumbs
2 oz melted butter
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
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