Melissa Clark makes this rich dessert with bittersweet chocolate, heavy cream and brown sugar.
A Good Appetite
By MELISSA CLARK
I once baked heart-shaped chocolate shortbreads for my sweetie at the time. The cookies were a recipe of my own invention — crisp, crumbly, seasoned with sea salt and near-black cocoa powder, and utterly delicious.
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Finally, there are cookies — thin and fragile cocoa wafers that pack a powerful chocolate punch. On their own, these cookies are lovely with a cup of coffee or tea, or perhaps a glass of Madeira. But they won’t be luscious until you slather them with maple butterscotch whipped cream and build them into a wonderfully rich icebox cake. If you want, you can even fashion the cake into the shape of a heart and drizzle it, Jackson Pollock-style, with even more melted chocolate.
No chocolate-loving friend or flame could possibly be disappointed with a confection like that, and neither will the chocolate-loving cook.
Recipes: Dark Chocolate Pudding | Chocolate Streusel Poundcake | Chocolate-Butterscotch Icebox Cake | More Valentine’s Day Recipes
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