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Emeril's Romantic Valentine's Desserts
All recipes in this feature courtesy of
and Good Morning America, February 2002
week Good Morning America asked its viewers to vote for
the most romantic
Valentine's Day dessert, offering the following
five Emeril Lagasse
Chocolate Marquise with Orange Crème Anglaise
and Candied Almond Slivers
Chocolate Bundt Cakes with Peanut Butter Filling
Coconut Cream Cake
Lemon Pudding Cakes with Strawberry Sauce
the winner is...
Chocolate Marquise with Orange Crème
and Candied Almond Slivers
Chocolate Marquis Ingredients
1 1/2 pound bittersweet chocolate, chopped
6 Tablespoons unsalted butter, cut into pieces
1 1/2 cup roughly chopped, toasted pistachios
1 1/2 cup cold heavy cream
1. Line a lightly oiled 6-cup loaf pan with plastic wrap and
2. In the top of a double boiler or in a metal bowl set over a pan of
simmering water, combine the chocolate and butter and melt until
stirring occasionally. Remove from the heat and fold in the
3. In a bowl fitted with an electric mixer, beat the heavy cream until
peaks form. Whisk about one-third of the cream into the cooled
then gently fold in the remaining whipped cream. Pour
the chocolate mixture
into the prepared pan, smoothing the top with
a rubber spatula. Cover with
plastic wrap and chill it overnight.
4. Unwrap the pan, invert onto a serving platter, and shake gently to
release. Remove the plastic wrap from the top and let sit at room
temperature about 15 minutes to soften. Slice into 1/2-inch to
3/4-inch slices and serve with the Orange Crème Anglaise (recipe
below) on the side,
and garnish with the candied almond slivers
Orange Crème Anglaise Ingredients:
2 cups half and half
1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon freshly grated orange zest
6 large egg yolks
1/2 cup sugar (you'll divide in half into two 1/4 cups)
2 tablespoons Grand Marnier, or other
1. In a medium saucepan, bring the half-and-half, vanilla
bean and vanilla seeds, 1/4 cup of sugar and orange zest to a simmer over
heat. Remove from the heat and discard the vanilla bean.
2. In a medium bowl, whisk together the egg yolks and remaining 1/4 cup
sugar until thick and ribbons form, about 3 minutes. Gradually whisk in
about 3/4 cup of the hot half-and-half, and whisk until well incorporated.
Add the egg mixture to the saucepan with the remaining half-and-half.
stirring, over medium heat, until it forms a thick custard, about 5 minutes.
Remove from the heat and strain into a clean bowl set in an
ice bath to
chill quickly. Add the Grand Marnier, and stir to combine.
3. Cover with plastic wrap, pressing down on the surface to prevent a skin
from forming, and refrigerate until cool, about 2 hours, or overnight.
Makes about 2 1/2 cups.
Candied Almond Slivers Ingredients:
1/2 cup almond slivers
1/2 cup sugar
1. Heat a small skillet over medium-high heat. Add the
almonds and lightly
2. Add the sugar, and cook, stirring until the sugar melts and the almonds
are evenly coated. Transfer to a foil-lined baking sheet, stirring to
separate the nuts. Let cool. Makes 1/2 cup.
Chocolate Meringue Pie
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter,
cut into small pieces
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
1/4 teaspoon salt
2 ice water, or more as needed
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
4 large egg yolks
1 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
3 1/2 cups milk
2 tablespoons unsalted butter, cut
into bits and softened
1 teaspoon vanilla
4 egg whites
1//4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish
1. In a medium bowl using a pastry blender or fork, mix
flour, butter, shortening, and salt until the mixture resembles
crumbs. Add 2 tablespoons ice water and mix just until the water is
incorporated. Add more water as needed to make a smooth dough.
dough into a disk, wrap tightly in plastic wrap, and let rest
refrigerator for 1 hour.
2. Remove from the oven and place on a lightly floured surface. Roll
pastry to a large round, about 12-inches in diameter. Transfer
to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan,
decoratively. Prick with a fork, cover, and refrigerate
for 20 to 30
3. Preheat the oven to 400 degrees F. Line the shell with parchment
paper and fill
with pie weights. Bake for 10 minutes. Remove the
paper and bake until
golden brown, about 10 to 15 minutes. Re-
move from the oven and cool on a
In the top of a double-boiler, or in a metal bowl set over a
pot of barely simmering water, melt the bittersweet and unsweetened
stirring, until smooth. Remove from the heat.
In a bowl, beat the egg yolks. In a medium, heavy saucepan, whisk to-
the sugar, cornstarch, and salt. Add the milk in a stream, whisking
constantly. Bring the mixture to a boil, whisking constantly to keep lumps
from forming. Remove from the heat.
Add 1 cup of the hot milk mixture to the yolks and whisk until smooth.
the beaten yolk mixture to the saucepan with the hot milk and bring
simmer over medium-low heat. Simmer, whisking constantly, until
smooth, about 3 minutes. Remove from the heat and whisk in
chocolate, butter, and vanilla. Cover with plastic wrap, pressing
the surface to prevent a skin from forming, and cool completely.
filling into the crust and refrigerate until cold, at least 4 hours or
In a large non-reactive bowl using an electric mixer, beat
the egg whites
with the cream of tartar and salt until soft peaks start to
form. Slowly add
the sugar while beating and continue to beat until glossy
and stiff peaks
form. (Be careful not to overbeat, as will be difficult to
Preheat the oven to 325 degrees F.
Spread the meringue over the chocolate
pie, smoothing out to the pastry
edges (so the meringue won't draw up during
baking). With a dull knife,
make decorative peaks in the meringue. Bake
until meringue is golden,
about 14 to 15 minutes.
Remove from the oven and let cool for at least 2 hours in refrigerator.
Sprinkle with grated chocolate, and serve. Makes one 9-inch pie.
Lemon Pudding Cakes with
5 teaspoons unsalted butter,
at room temperature
3 large eggs, separated
1 1/2 cups whole milk
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, for garnish
1 recipe Strawberry Sauce (see recipe below)
6 large mint leaves, cut into chiffonade
1. Preheat oven to 350 degrees F. Lightly grease six 3/4-cup
custard cups with 1/2 teaspoon of the butter and place in a large roasting
2. Combine the egg yolks, milk, lemon juice, and zest in a large bowl.
an electric mixer, beat until frothy, about 2 minutes. Add the
1/2 teaspoons of butter, the granulated sugar, the flour,
and salt, and beat
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently
fold into the yolk mixture, being very careful not to over mix.
4. Divide the batter among the prepared dishes. Pour enough warm water
the roasting pan to come halfway up the sides of the dishes. Bake
puffed and lightly firm to the touch, 25 to 30 minutes. Remove
and transfer the ramekins to 6 dessert plates to cool slightly.
5. Sift confectioners' sugar over each pudding cake and top with 1/2 cup
the strawberry sauce. Garnish with the mint and serve warm.
Makes 6 servings
Ingredients & Directions for Strawberry Sauce
is, of course, the best time of year to make this, as berries
ripest and sweetest. Depending upon when you make
sauce, you might want
to add more honey to taste.
6 cups fresh strawberries, stemmed and hulled
1/3 cup honey
1. In a food processor or blender, puree 2 cups of
speed and transfer to a large bowl.
2. Quarter the remaining strawberries and add to the puree. Add the
and mix to combine. Let sit at room temperature for at
least 30 minutes.
(Alternately, mix in advance and refrigerate
for up to 6 hours until needed.
Let come to room temperature
before serving.) Makes 3 cups
Emeril's Romantic Valentine's Desserts, continued...
More Valentine's Day indulgences:
Black Forest Cherry Cake
Chocolate Bananas Foster Cake with
Orange Foster Caramel Sauce
Chocolate Chocolate Pudding Cake
with Chocolate Ganache (Emeril)
Chocolate Espresso Torte
Chocolate-Glazed White Chocolate Cheesecake
with Orange Kumquat Sauce
Chocolate Grand Marnier Éclairs
Red Velvet Cake
Mocha Rum Cake
Molten Chocolate Cake (Chocolatier)
Index - Chocolate Recipe Archives
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