When Kerri from Treatsie asked if I wanted to try out their boxes I obviously replied back with “Yes, is twelve too many?”… okay not really, but obviously I was excited considering sugar is half of the title around here. Of course I had to add my touch of DIY, so I decided I’d show you how I’d serve hot chocolate sticks since my box was filled with Pop Bar hot chocolate sticks, salted caramel chocolates, gourmet caramels, and peanut brittle.
Don’t worry, you can still make your own version of this because they’re giving away a three month subscription to one Sugar & Cloth reader just in time for Valentine’s! That’s right, a free gift for your Valentine that you happen to get to enjoy too, I call that a steal my friends.
Here’s how to keep your guests wanting to take pictures of every last second of your hot chocolate date…
photos and recipe by Nanette of Cultural Chromatics
Nothing like Valentine’s Day to have an excuse to decorate with lots of little hearts and eat loads of chocolate. And that pretty much sums up this dessert. These easy, no-bake dark chocolate pot de cremes are the perfect dessert for Valentine’s Day, whether it’s with your sweetheart or your best friends. And if you’re looking for something a little more ‘adult’, you can add a few tablespoons of Bailey’s to spice things up.
- 5 oz dark chocolate, chopped
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 3 egg yolks
- 2 tbsp sugar (add more or less depending on how dark your chocolate is)
- 1/8 tsp salt
Put the chopped, dark chocolate into a blender. If you want to spike your pot de creme, add the Bailey’s in with the chocolate. Whisk the egg yolks, milk, cream, sugar, and salt together in a small saucepan. Gently heat, whisking the whole time, until the mixture thickens enough to coat a spoon, which should take about 5-6 minutes.
Make sure to keep whisking and keep an eye on the milk mixture– you don’t want to overcook it so the egg becomes a scramble! Once it’s thickened, pour it over the chocolate and blend until all the chocolate is melted. Pour into ramekins and refrigerate for about 2-4 hours until
it’s solid. Top with whipped cream and enjoy!
I’m not going to pretend that this recipe requires any real talent at all to create, but I am proud of the fact that I can concoct one heck of a sweet tooth cure in about 4 minutes flat and it has less than 150 calories per cup. Just trying to keep the sugar in Sugar & Cloth while not completely ruining all New Year’s resolutions. You know me, just your regular old martyr of sugar highs. Also, I want you to know how badly I resisted the urge to end the recipe name with the word delight.
You only need a few key things to recreate this recipe, but feel free to swap about the frozen yogurt for another flavor (I think mint would be amazing, too!), as well as adding a few sprinkles for the fun factor. Just the necessities of course.
- 1/2 cup of Caramel Swirled Greek Frozen Yogurt
- 8 dark chocolate chips
- 2 tablespoons of Anchorhead Coffee Concentrate
- Mint sprig and dash of powdered sugar for garnishing
First, spoon the frozen yogurt into a dish, then pour the coffee concentrate over top.
Sprinkle the dark chocolate chips and your garnishes on top and enjoy! Easy peasy, right?
I’ve come to decide that dressing up macarons is a lot like buying a cute, fuzzy costume for a puppy. They’re plenty cute enough on their own but why resist doubling the cuteness is you don’t have to, you know? It’s pretty much the same story with these DIY Valentine arrow cookie picks that are just too easy to skip. Plus, it never hurts to have the most fun dessert at the party either.
- Toothpicks or skinny candles
- Adhesive felt
- Fringe Scissors
- Tissue paper
- Tacky glue
To make the tassel, stack several sheets of tissue paper on top of each other, folded in half, and then use fringe scissors along the bottom, stopping 3/4 of the way up to make the cuts. If you don’t have fringe scissors, you can just use regular scissors and cut slits equal distances apart on your own.
Make a stripe of tacky glue across the top of the finished fringe, then stick your toothpick or candle stick on the edge and roll the frill all the way around and secure the end with a dab of glue. Once the stick with frill in finished, gently poke it through the cookie, being careful not to push to hard and crack them in half.
Next, cut out mini triangles from the adhesive felt, you’ll need to of the same size triangle for each pick.
Once you have the triangles cut, peel the adhesive backing off and paste a triangle to the opposite end of the frill on the stick and then adhere one to the other side as well.
Now write a little love note to go with them and you’re all set!