At Champion Home Services, we provide homeowners with the best of both worlds. When you want to be cool, your well-tuned air conditioner will do the hard work. And when you want to be warm, your heater has you covered. Since it’s almost Valentine’s Day, we want to extend our “best of both worlds” mentality to something very important…dessert!
Whether you’re spending Valentine’s Day with friends, family or your lobster (You can thank Netflix for all future Friends references), a tasty dessert should be on the menu! Don’t know if you want something hot and decadent or cool and refreshing? Why not make both? Here are two recipes that you’re sure to make again and again, holiday or not!
Christina Lane’s Frozen Margarita Tarts
Did you think you were going to have to wait for Cinco De Mayo for a margarita? Think again! These delicious tarts make the perfect dessert for your not-so-typical Valentine’s Day!
Crust Ingredients
- 1 cup mini pretzels
- 3 tablespoons unsalted butter, melted, plus more for greasing pan
Lime Curd Filling Ingredients
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons fresh lime juice
- Zest of 1 small lime
- 1 tablespoon unsalted butter
- 1 drop green food coloring (optional)
- 3 tablespoons heavy whipping cream
- 2 teaspoons powdered sugar
- 1 teaspoon tequila
Making the Crust (will make 6 crusts):
- Crush the pretzels into a fine powder.
- Stir in the melted butter until combined.
- Press a heaping tablespoon (per crust) of the pretzel crumbs into the greased cups of a mini muffin pan.
- Place in the freezer to set.
Making the Lime Filling:
- In a microwave safe bowl, combine the sugar, egg, lime juice, butter and food coloring.
- Whisk together, then microwave on HIGH for 30 seconds.
- Stop, stir and repeat until the mixture thickens and coats the back of a spoon. (Roughly one minutes and thirty seconds)
- Scrape the filling into a shallow bowl and press plastic wrap directly on to the surface.
- Refrigerate until cold, about 1 hour.
- One hour before serving, dollop the filling over the frozen pretzel crusts.
- In a medium-size bowl, using an electric mixer on medium speed, whip the cream until soft peaks form, and then stir in the powdered sugar and tequila.
- Spoon the whipped cream on top of the lime curd and freeze until set.
- To serve, run a knife around the edge of the tarts,and pop each out onto a plate.
Molten Chocolate Cake
Would you rather stick with a classic favorite? Molten chocolate cake is a definite crowd pleaser with its hot, gooey center. After a cold glass of champagne, warm things up with this delicious dessert!
Ingredients
- 1 stick (1/2 cup) unsalted butter, plus more for buttering ramekins
- 6 ounces bittersweet chocolate, chopped, best quality such as Ghirardelli
- 2 large eggs
- 2 large egg yolks
- 1/4 cup plus 2 tablespoons light brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons all purpose flour
Instructions
(Make-ahead note: The batter can be spooned into the ramekins, covered and refrigerated for several hours before baking. Just be sure to take them out of the fridge about 30 minutes before baking so they come to room temperature.)
- Preheat the oven to 450 degrees. Generously butter six 6-ounce ramekins (really be generous, and do not substitute non-stick cooking spray). Set the ramekins on a baking sheet.
- Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
- In a medium bowl, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes using a hand mixer. Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).
- Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1-2 minutes, then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. Serve immediately with vanilla ice cream or sweetened whipped cream.
