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Dessert recipes for your Valentine

After your romantic dinner on Valentine’s Day, why don't you prepare your special someone a romantic dessert? Chef Jacques Haeringer's restaurant is L'Auberge Chez Francois which was voted most romantic restaurant in the Washington area for 19 years straight. His cookbook is called "Two for Tonight." Find two of his recipes below:
/ Source: TODAY

After your romantic dinner on Valentine’s Day, why don't you prepare your special someone a romantic dessert? Chef Jacques Haeringer's restaurant is L'Auberge Chez Francois which was voted most romantic restaurant in the Washington area for 19 years straight. His cookbook is called "Two for Tonight." Find two of his recipes below:

Warm Chocolate TartThe combination of chocolate and love is a double whammy. Chocolate contains caffeine-like substances which excite the system as well as the taste buds. There is nothing like a warm tart for dessert. 1  6-7 inch Sweet Pie Crust½ cup heavy whipping cream1/3 cup milk8 ounces semi-sweet chocolate2 whole eggs Preheat oven to 350 degrees. Combine the heavy cream and milk in a heavy saucepan. Place over high heat and bring contents to a boil. Remove from heat, add the chocolate, and stir until the chocolate is completely melted. Beat the 2 eggs in a bowl. Slowly pour the warm chocolate and cream mixture in the bowl, whisking constantly. Pour the contents into the Sweet Pie Crust and bake in preheated oven for approximately 10 minutes until the custard is set. Test for doneness by inserting a toothpick into the custard.  The custard is ready if toothpick comes out clean. Remove from the oven and serve warm with ice cream, if desired. Variation: Garnish with a few fresh raspberries, a great combination. Sweet Pie CrustMakes a 6-7 inch pie crust1¼ cups unbleached flour¼ cup evaporated cane juice or sugarPinch of sea salt2 tablespoons soft unsalted butter¼ teaspoon vanilla extract1 whole egg WITH A FOOD PROCESSOR:Place all ingredients into the food processor.  With the steel blade in place, process for 10-15 seconds until the dough comes together in a ball.  Wrap in plastic and refrigerate overnight. KNEADING BY HAND:Place the sifted flour, evaporated cane juice, and salt in a mixing bowl. Thoroughly mix the contents. Turn out the dry ingredients and mound in the center of your work surface. Make a well in the flour and place the slightly softened butter, cut in pieces, in the center.  Using your fingertips, blend the butter into the flour until the dough is crumbly.   Add the egg, lightly beaten, and the vanilla extract. Knead only long enough to completely mix the ingredients. Form the dough into a ball.  Wrap in plastic and refrigerate at least 2 hours. Take out ½ hour before rolling. Roll out the dough on a floured work surface to approximately 1/8-inch thickness.  Roll dough around the rolling pin and transfer to the pie shell.  Line the pie shell, pressing in the dough evenly.  It is not necessary to prick the bottom of the pie with a fork before baking. Bake in a 375-degree oven for 15-20 minutes or until light brown. Allow to cool before filling.

Frozen Raspberry Souffles
FOR THE SOUFFLÉS:1 pint raspberries1 whole egg1 ½ tablespoons honey1 cup heavy whipping cream2 teaspoons Framboise (raspberry brandy)

FOR THE MOLDS:two 6-ounce soufflé ramekinstwo 12 x 3 1/2-inch strips of parchment paperbutter

TO MAKE THE SOUFFLÉS:Clean and remove any stems from the raspberries. Reserve 20 nice berries for later use.  Purée the raspberries in a food processor and strain to remove the seeds. Approximately 2/3 cup of purée should remain.

Break the egg into a glass or stainless steel bowl or double boiler. Add the honey and whisk thoroughly.

Place the bowl over a pan of hot, simmering water or double boiler. Beat continuously, using the whisk to scrape the egg from the sides and bottom of the bowl. Cook for approximately 1 minute or until the egg thickens slightly. Add the raspberry brandy to the purée and stir into the egg and honey mixture.

Set the bowl aside.

Whip the heavy cream and fold into the egg and raspberry mixture. Stir in all but 2 of the reserved whole raspberries. Refrigerate.

TO ASSEMBLE THE SOUFFLÉS:Butter the strips of parchment paper. Form a collar around each mold, buttered side in, with the strip of parchment and secure with tape.

Fill the mold to the top of the collar with the mixture and freeze for at least 6 hours or overnight.

TO SERVE:Remove the collar and top the soufflés with the reserved raspberries. Allow to stand at room temperature for about 15 minutes before serving.

Recipes from “Two for Tonight:  Pure Romance from L’Auberge Chez Francois” by Jacques E. Haeringer. Bartleby Press.