Candice Herriott Drops by with Sinfully Delicious Valentine’s Dessert Idea

February 12, 2019, 7:36 am EST | Share:

CHARLESTON, SC (FOX 24 NEWS NOW) – We can thank the Aztecs for being the first on record to link cocoa and sexual desire.

Montezuma was said to consume the bean in large amounts. Scientists later discovered he knew what he was doing after discovering two chemicals in chocolate with aphrodisiac qualities, tryptophan and phenyl-ethylamine, the chemical released when people fall in love.

Candice Herriott, blogger and podcast host of ‘Something Else About Food,’ joined us to talk about a special dessert you can prepare this Valentine’s Day.

You can find the recipe here:

Vinson Petrillo’s Valentine Caramel Chocolate Tart
Prepared by: Candice Herriott (chsfoodwriter)

YOU WILL NEED:

Tart shell (pick up 2 from local grocery store). 1 for the recipe and 1 in case the first one doesn’t bake well. Bake shell until golden brown (according to package directions). Let it cool completely before filling with caramel & chocolate layers.

For the Caramel:

-Non stick skillet
-Wooden spoon

1 cup of sugar
1/4 cup of water
1/4 teaspoon of salt
4 teaspoons of butter
1/4 of heavy cream

For the Chocolate filling:

2 cups of milk
1 cup of heavy cream
12 teaspoons of sugar
6 egg yolks
360 grams of chocolate

HOW TO MAKE…

How to Make the Caramel:

1-Heat the cup of sugar, salt and water in a cold skillet on medium heat. Stir occasionally with a wooden spoon-you’re watching for it to boil. Do NOT OVER STIR. Usually about 4-5 min.

2-Once it starts to boil, turn heat up on high and do not stir (about 4-5 minutes). Wait for sugar to begin to turn golden brown.

3-Once the color has begun to change-immediately remove skillet from heat and add in the butter (that has been cubed) and milk…be careful the skillet is very hot and you need to be careful to not burn yourself with flattering liquid. Stir non stop.It will begin to thicken and once it has a nice caramel consistency and has thickened up alittle bit, it is ready for next step.

4-Pour the caramel into your dessert cups or previously baked tart shell. Pour enough caramel into the shells, so there is about 1/4 inch of caramel as the first layer.

How to make the Chocolate Filling:

Pot for heating the milk
Wooden spoon
Whisk

1 bowl for egg yolks
1 bowl for sugar
1 large bowl that is capable to handle high heat-for the crushed chocolate (later on, you will pour the milk and cream mixture over the chocolate in this bowl, once heat has been reached). Crush up the chocolate and leave in bowl until ready.
Small soup laddle

1-Set aside egg yolks in bowl for minimum of 30 minutes.

2-Set aside sugar in separate bowl and wait until milk mixture has reached needed heat. Eventually the sugar is going to be added to the egg yolks and stirred. (Do not combine in with eggs too soon. The sugar will be added to the yolk mixture just before being tempered by the milk/cream). WARNING-the yolks and sugar will be ruined if it combined for longer than 5 minutes.

3-Heat the milk and heavy cream in the pot on medium heat, stir occasionally. Just before it begins to boil-(add the sugar to the yolks and stir lightly to mix evenly). Remove the milk/cream pot and add about half the milk mixture into the egg/sugar mixture. DO THIS 1 SPOONFUL AT A TIME! If you add all the hot liquid too quickly, it will ruin the eggs. Do this slowly. Once half of the liquid has been added to the yolk mixture, stir it well and then pour entire yolk bowl mixture back into the milk/cream pot.

4-Return to heat and turn back to medium heat. YOU MUST WHISK THIS NON-STOP UNTIL ITS READY. About 2-4 minutes depending on the heat of your stove. WHISK, WHISK, WHISK!!! The way to test once its ready is to stir quickly and lift the whisk and look into the middle of the mixture….when it is ready the bubbles will separate from the center (about a quarter inch in diameter…in the middle of the pot) and it will look like the eye of a hurricane. Once you see this-it is done and needs to immediately be removed from the heat and poured over the crushed chocolate.

5-Whisk the mixture…do not stop. It should look like a creamy chocolate filling once finished. Whisk about 4-5 minutes.

6-Pour into tart shell or desert cups. Over the cooled caramel layer.

7-Needs to be refrigerated at a minimum of 3 hours, to set properly (I recommend, allowing it to fully set overnight).

Dessert is now ready to serve. If you want to add whip topping or berries…do so right before serving. Enjoy!!!