Chocolate Valentine

Chocolate Gauche Tio with Dark Cherry Compote

Looking for a decadent dessert to share with that special someone?

Dark chocolate, cream, nuts and fruit combine to make this
scrumptious treat.



Personalize this recipe by choosing your favorite fruit: cherries, raspberries, pomegranate, blueberries or strawberries all are fantastic with the rich chocolate base.

You can make individual portions in small
cylinder forms or use a spring form pan.

Pomegranate version made with a foil form

This recipe takes a little 
effort but is well worth it!

It will make two individual (2 1/4 X 2 3/4 inch) or one 4 inch spring form pan. For a larger pan double (or triple) the recipe.

You can purchase cylinder forms at specialty stores or online. But, it's easy to make your own--form parchment paper or aluminum foil into a cylinder for one time use. But, what works the best for me, is to simply cut off the top and bottom of a plastic vitamin bottle or remove the top and bottom of a can with smooth sides. And they are reusable too!

Ingredients

Bottom layer:
1 1/2 tablespoons chocolate chips
(I use dark chocolate (Ghirardelli 60%) for an intense chocolate experience.)
1 teaspoon coconut oil
2 tablespoons chopped toasted pecans
pinch of kosher or sea salt

Chocolate Gauche Layer:
2 tablespoons heavy whipping cream
2 1/2 tablespoons chocolate chips
1 teaspoon Chambord (a liqueur of raspberries, blackberries, vanilla, citrus, honey, cognac and spices.)
2 heaping tablespoons of whipped cream

Top layer:
4 tablespoons firmly whipped & sweetened cream
OR
4 tablespoons mascarpone cheese
2 teaspoons honey
2 heaping Tablespoons of whipped cream
1 tablespoon chopped walnuts--optional 

Fruit compote (sauce)
1/2 cup pomegranate juice
1/2 cup cheery juice
1 teaspoon corn starch
honey to taste
2 tablespoons Chambord
6 dark cherries or fruit of choice

Directions:





Bottom layer--heat chocolate and coconut oil in a microwave safe dish 30-60 seconds.  Stir until melted. Stir in chopped pecans and salt.  Place the form on a piece of wax paper and spoon half of the mixture in the bottom of each form.




Chill until firm.



To prepare the gauche layer, heat the cream to a boil. Add chocolate and Chambord; stir until smooth.  Allow to cool to room temperature--you can refrigerate to speed up the process. Just be careful that
it doesn't set up too much.

Add the 2 tablespoons of whipped cream
and fold until well combined.

Spoon the light chocolate gauche carefully on top of the first layer. It should form a layer about 1 1/2 inches deep.


If you want a super light dessert top with firmly whipped cream (with a touch of powdered sugar and vanilla.) Fill to the top of the form and refrigerate.



For an extra luscious option....
Stir the mascarpone and honey together until well combined. Add a few chopped pecans if you'd like. Fold in the whipped cream until well combined.  Spoon in to the form to the top and refrigerate.

  

If you really looovvvve chocolate you can add an extra layer of gauche.  Simply heat 1/2 tablespoon of cream about 10 seconds in the microwave. Add 1/2 tablespoon of chocolate chips and stir until smooth. Cool slightly and spoon on top. 

Thin layer of gauche added to the top

Refrigerate the forms until totally chilled (1 to 2 hrs.) It works well to make them a day ahead. When I'm in a rush I have popped them in the freezer for 15 minutes or so.

To make the compote: In a small sauce pan, combine the cold juices with the cornstarch and mix well. Cook over medium heat until the mixture comes to a boil and thickens.  Add the Chambord. Taste and add honey to sweeten if desired. An extra pinch of ground cinnamon adds great flavor. Cool.  Stir in fresh (or mostly thawed frozen) fruit to coat in the sauce before serving. 

When you are ready to plate your dessert--run the tip of a knife between the form and the bottom chocolate layer to loosen. Then push it up from the bottom (like a push pop!)  Take it slow when you get close to the top--sliding it onto a metal spatula and place it on a plate. Have fun creating your special version of this recipe!!!!   ENJOY

With poached pear and mascarpone cheese