Hair Health: 5 Valentine’s Day Meal Ideas

DESSERT: The grand finale to the meal is always the most memorable, so be sure to make these treats extra special for your sweet.

*source: foodnetwork.com

Ingredients
(Serves 2 to 4)

• 6 ounces bittersweet chocolate, chopped
• 3 tablespoons heavy cream
• 1 tablespoon butter
• 1/8 teaspoon ground pure chili powder, such as ancho
• 10 large strawberries with long stems

Directions
In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated.

Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

For more on this Recipe: Claire Robinson’s Chili Chocolate Covered Strawberries
Recipe courtesy of Claire Robinson and foodnetwork.com

*source: foodnetwork.com

Ingredients
(Makes 12 Cupcakes)

For the Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Fine salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/4 cup coffee, at room temperature
• 1/4 cup whole milk, at room temperature
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup heavy whipping cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• Raspberries, for garnish

Directions
For the cupcakes:
Preheat the oven to 350 F. Line one 12-cup standard muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt.

In a large bowl, beat the butter and sugar together until light and fluffy.

Slowly beat in the eggs, one at a time. Mix together the coffee, milk and vanilla in a measuring cup. Add half the dry ingredients to the butter mixture, beat to combine, and then add the coffee-milk mixture and continue to beat. Then add the remaining dry mixture. The mixture will look thick and airy.

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack; let cool before frosting.

For the frosting:
Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit until it thickens up, 20 to 30 minutes.

Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.

For more on this Recipe: Devil’s Food Cupcakes

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