Wednesday, February 13, 2013

Serving Up Valentine's Ideas...and a Guest Post!

 Chocolate, and layers of it, are never rejected in our house. So, when something like Valentine's Day rolls around, I know my quest to make a chocolate "overload" dessert is not only desired, but required.  This year I thought I would adopt the theme of the "candy box" and create a treat that could be decorated on the top using boxed chocolates.

 The result is a buttery pastry crust in a rectangular tart pan and filled with chocolate pudding, iced with fresh chocolate ganache, and topped with an assortment of (dark and milk) cream-filled chocolates.

I cut some corners in making this dessert by using a store-bought shell and ganache made with dark chocolate chips. 

I made a fresh batch of whipped cream thickened with a bit of confectionery sugar and flavored it with fresh vanilla extract.


1 heaping tbsp. Hershey's cocoa
1/2 c. sugar
2 c. milk
1 tbsp. butter
1 tsp. vanilla
2 (heaping) tbsp. flour

Stir sugar, flour, and cocoa together and mix well. Add milk slowly while stirring. Continue to stir on low heat. When pudding thickens, add butter and vanilla. Cool partially and pour into pastry crust.  Let cool completely.

 And the Valentine's ideas don't stop here!

Head on over to the Wayfair blog where I am guest-posting today: I serve up an excellent idea for a Valentine's Day dinner....bon appetit!

Matthew Mead's Recycled Style is available for pre-order via and

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