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Valentine’s Day Treats

Starting off with a beautiful mocktail with the prettiest pink hue and then a chocolate lovers dream including Chocolate Mendiants and Chocolate Espresso Fondue! Try one recipe or try them all.

Valentine’s Day Treats

Starting off with a beautiful mocktail with the prettiest pink hue and then a chocolate lovers dream including Chocolate Mendiants and Chocolate Espresso Fondue! Try one recipe or try them all.

Valentine’s Day Treats

Prep Time

20 min

Total Time

1 hour

Serves

5 people

Print

Ingredients

Garden of Venus Mocktail:

2 oz (60ml) Seedlip Garden 108

0.5oz (15ml) Fresh Grapefruit Juice

0.5oz  (15ml) Split Tree Cocktail Co. Lavender and Lemon Syrup

Strappi White Bitter Soda

4 Raspberries

6 Mint Leaves

Ice cubes

 

Espresso Fondue:

1 ⅓ cup heavy cream

1 tbsp ground espresso

400g milk chocolate

Mixture of strawberries, toasted croissant, banana bread, wafers, ginger cookies or anything else to dip!

 

Chocolate Mendiants:

14oz (400g) dark chocolate

Toppings: pistachios, smoked sea salt, coconut chips, candied ginger, dried strawberries, dried figs, almonds

Instructions

Garden of Venus Mocktail:

  1. In a large wine glass muddle the mint, raspberries and syrup. Add the Seedlip, Grapefruit Juice and Ice, stir well in the glass and top with Strappi White Bitter Soda.

 

Espresso Fondue:

  1. In a small pot bring the cream and espresso to a simmer over medium heat.
  2. Remove the pot from the heat and stir in the chocolate until creamy and smooth.
  3. Transfer the mixture to a warmed bowl or chocolate fondue pot if you have one.
  4. Serve with your favourite items to dip!

 

Chocolate Mendiants Instructions:

  1. Place a sheet of parchment paper on each baking sheet and place in the fridge to keep cool.
  2. Prep the toppings (i.e. dice dried fruit, chop pistachios and almonds)
  3. Melt the chocolate in a bowl over simmering water OR in a microwave-safe bowl melt chocolate in 20 second intervals, stirring after each interval until melted. Let chocolate sit for a couple minutes before using.
  4. Remove the baking sheets from the fridge.
  5. To make each mendiant, spoon about 1 tablespoon of chocolate onto the parchment paper and spread gently with the back of the spoon to form a circle. Sprinkle each chocolate circle (mendiant) with toppings of your choice.
  6. Favourite topping combinations: coconut & candied ginger; pistachio & smoked sea salt; dried strawberries, candied ginger, coconut & pistachios; almonds & dried figs; coconut & sea salt; just dried strawberries
  7. Let the mendiants cool at room temperature for about 1 hour or until the chocolate is firm. Or, place them in the fridge for about 30 minutes.

TIPS

  • If the chocolate is too liquidy when you make your first mendiant, let the chocolate cool a liter longer after it’s melted before you start to make them.
  • Have fun with the toppings! Make combinations out of whatever is in your pantry too.
  • Check your pantry before you go shopping, you may already have some of the ingredients you need!

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