If you take away all of the commercial hype about Valentine’s Day, I think it can be quite a nice day. Take a few moments to spread some love!
I hope you called your friends and family to tell them that you love them! Wore socks with pink and red hearts, and enjoy some delicious chocolates!
This was a perfect recipe- it had 2 servings (so there were no seconds to worry about)! Although if Sam wasn’t going to eat his portion, I was willing to “take one for the team” and eat it for breakfast tomorrow…with some ice cream on top!
Lots of love and hugs to all of our readers- thank you so much for sticking around!!!
Next up- Lobster & Bacon Mac ‘n Cheese! Double yum!
Chocolate Mini Lavas
Adapted from: A Meandering Mango
pinch of butter
2 tbsp sifted flour + 1 tsp flour
1 1/2 tbsp powdered sugar + 1 tbsp more for decoration
1 tsp half and half (or milk)
3.5 oz dark chocolate*
1 tsp espresso, ground
1 tsp vanilla
scoop of vanilla ice cream (optional)
Preheat oven to 425ºF. While the oven is heating up grease 2 small ramekins (size: 4 oz) with butter. Then dust the inside of the ramekins with 1 tsp of flour (1/2 tsp for each ramekin).
Add the eggs into the bowl of a stand mixer. Slowly, add the powdered sugar while mixing the ingredients.
In a double boiler, melt your chocolate and add the half and half. Once the chocolate is melted, add the ground espresso. Mix it well before adding it to the egg-sugar mixture. While mixing the chocolate-egg-sugar mixture, add the vanilla. Finally, slowly add the flour. Once all of the ingredients are mixed together, divide the mixture between the ramekins.
Bake for 7 minutes. Remove from the oven, and allow them to rest for about 5-10 minutes. Then tip them out of the ramekins onto your serving dish. Sift some powdered sugar on top for decoration. Feel free to add a scoop of vanilla ice cream with this delicious treat!
*We used a fair trade Costa Rican chocolate- 71% Cacao Dark Chocolate; try using the best you can find*