Perfect Valentine’s Day Drink

Chocolate Martini


2 shots Godiva Caramel Milk Chocolate Liquer
(or substitue any chocolate liquer)
1 shot Bailey’s Irish Cream
1 shot Creme de Cacao
2 shots half and half 1 shot quality vodka

1. Fill a martini shaker half full of ice.
2. Add all of the ingredients to the shaker.
3. Shake vigorously.
4. Pour into a chilled martini glass.
5. You can garnish with a small chocolate candy such a Hershey’s kiss.

Valentine Treat Idea ~ Chocolate Cups

Hmmm beautiful idea!  I’m just disappointed that I haven’t come across this before.

submitted by: Bright Ideas

ingredients and directions:

  • 1 3/4 cups DOVE® Brand Dark Chocolate
  • 2 cups M&M’S® Brand Chocolate Candies
  • 15 full size aluminum cupcake liners with paper liner removed
  • Yield: Makes 15 cups.
  • Prep Time: 40 min.

1. Place the dark chocolate in a bowl and set over simmering water for 2 minutes, or until half the chocolate melts. Remove the bowl from the heat and stir the chocolate until it melts completely. Liberally brush the insides of the aluminum cupcake liners with chocolate. Put the cups on a baking sheet and refrigerate for 10 minutes.

2. Replace the bowl of chocolate over the pot of simmering water for about 1 minute. Again, liberally brush the cups with the chocolate and refrigerate for 20 minutes.

3. Gently pull the aluminum liners away from the chocolate cup and place the chocolate cups in the refrigerator until ready to use.

4. When ready to use, fill the chocolate cups with M&M’S® Brand Chocolate Candies.

Thank you so much Bright Ideas for this fabulous idea!

Mini Meringue Chocolate Pie Recipe




A great holiday treat recipe:


What You Will Need:

–   1 box of refrigerated pie crusts

–   1 box of chocolate pudding

–   2 cups of milk

–   2 Tbsp of semi-sweet baking chopped chocolate

–   4 egg whites

–   ½ tsp of vanilla

–   ½ tsp of cream of tartar

–   1/3 cup of sugar

–   2 Tbsp of finely chopped semisweet baking chocolate


What You Will Need to do:

1.   Preheat your oven to 400°F.

2.   Remove pie crusts from foil and unroll/flatten on a floured surface.

3.   With a 3-inch round cutter.  Cut out 12 rounds from each crust.  Place into mini muffin pan.

4.   Place crust rounds on backs of 24 cups, pressing and pinching to form cup.  Bake 12 to 15 minutes or until light golden brown.  Reduce oven temperature to 350°F.

5.   While you’re waiting for crusts to bake. 

6.   In a saucepan, heat pudding mix and milk to boiling over medium heat; boil 1 minute. Remove from heat; stir in chopped chocolate.

7.   Place baked shells inside mini muffin cups in pans (they will not fit, but will sit toward the top and keep crusts from tipping).  Spoon slightly less than 2 tbsp pudding into each cup.

8.   In medium bowl, beat egg whites, cream of tartar and vanilla with electric mixer on medium speed about 1 minute or until soft peaks form.  Gradually add sugar, 1 tbsp at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved.  Fold in grated chocolate.

9.   Spoon meringue onto pudding in each cup; spread to edge of crust to seal well and prevent shrinkage.

10.   Bake 10 to 15 minutes or until meringue is light golden brown.  Cool completely, about 1 hour.  Refrigerate until filling is set, about 1 hour.


Dark Chocolate Soufflés with Hazelnut Cream Recipe

Angus Fergusson


Hmmm I love soufflés!  I hope you enjoy this recipe as much as I do.


What You Will Need:


–   1 tsp butter

–   5 Tbsp of sugar

–   2 100g package of 70% dark chocolate, finely chopped

–   1/3 cup of cream

–   1 tsp vanilla extract

–   3 eggs, separated

–   3 egg whites


–   1/2 cup of cream

–   2 Tbsp hazelnut liqueur


What You Will Need to do:

1.   Preheat your oven to 375°F.

2.   Butter the inside of 6 ramekins that hold about 1/2 cup each.  Dust with 2 Tbsp sugar, tilting cups to coat evenly, then tap out any excess sugar.  Arrange ramekins on a large baking sheet.

3.   Fill a medium saucepan with about 1“ of water.  Bring to a simmer over medium-low.

4.   Combine chocolate with 1/3 cup cream and vanilla in a large heatproof bowl. Set bowl over saucepan, covering saucepan completely.  Stir often until chocolate is melted, about 3 to 4 minutes.  Remove from heat, and let cool slightly.

5.   Beat 6 egg whites in a medium bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 minutes.  Gradually beat in remaining 3 Tbsp sugar until stiff peaks form when beaters are lifted, about 2 minutes.  Set aside.

6.   Using same electric mixer (no need to wash beaters), beat 3 egg yolks in a medium bowl until pale and thickened, about 3 minutes.  Stir 1/2 cup chocolate mixture into yolks.  Fold in remaining chocolate mixture.

7.   Stir a quarter of egg whites into chocolate mixture until blended.  Gently fold in remaining whites.  Pour or ladle mixture into prepared ramekins until full.

8.   Bake in centre of oven until soufflés are puffed and tops are firm to the touch, 10 to 12 minutes.  Sprinkle with salt.

9.   Beat 1/2 cup cream until stiff peaks form when beaters are lifted.  Beat in liqueur.  Serve with soufflés.



Hershey’s Candy Drop Coupons

Hurry over to the Websaver coupon website and order your coupon to saver $2.00 off a bag of Hershey’s Drops candy.  Coupons like these never last long so make sure to order yours before it’s too late!



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