When we think of celebratory foods, chocolate naturally comes to mind. It’s sweet, delicious, indulgent, and a fun treat for sharing (or keeping all to yourself, whatever you choose).
To celebrate Valentine’s Day and National Chocolate Month, we asked our hotels to share their favorite chocolate recipes. Read below and get ready to satisfy that sweet tooth!
Royal Sonesta San Juan shares their recipe for the perfect chocolate fondue. Melt, dip, and enjoy!
Yield- – Serves 4 to 6 ,makes about 2 cups
Prep time – 10 Minutes
Cook Time – 3 minutes
• 10 ounces bittersweet chocolate chips.
• ½ cup heavy cream
• ½ cup whole or 2%, plus more as needed
• Pinch kosher salt.
Optional – 1 to 2 tablespoons liqueurs like hazelnut (Frangelico), Almond (Amaretto),
• Chop the chocolate chips.
• Heat the milk medium low and cream just gently simmering.
• Add the chocolate and salt, do not stir. Let sit for 2 minutes.
• Stir until smooth and stir in 1 to 2 tablespoons of liqueur if desired.
• Transfer chocolate Fondue to the Fondue pot.
• Fresh Fruit
• Dried Fruit
Chocolate Pot De Crème (no-bake chocolate custard) from Sonesta Denver Downtown
12oz Chopped Dark Chocolate
3 Cups of milk
3 Cups of heavy cream
2 Tablespoons Vanilla Extract
12 large egg yolks
6 Tablespoons Sugar
In a large bowl, add chopped dark chocolate. Set aside.
In a saucepan, add the cream, milk, and vanilla and whisk to combine. Set over medium heat and bring to a simmer.
While the cream and milk heat up, in a separate bowl, whisk the egg yolks and sugar together until the mixture appears bright yellow and is thick and airy.
As soon as the cream and milk simmer, turn off the heat. Slowly pour in two large ladles of the hot cream and milk mixture into the egg, while constantly whisking. This will temper the egg yolks (heat them slowly to prevent them cooking and becoming chunky). Repeat until all is incorporated
Pour the egg yolk mixture back into the saucepan while whisking. Return to medium-low heat and whisk non-stop until the mixture thickens and can coat the back of a spoon.
Strain the custard into the bowl containing chopped dark chocolate. Let sit without stirring for a few minutes, then whisk until smooth. (The chocolate pots de crème mixture will appear grainy at first as the chocolate starts to melt into the cream, but it will fully smooth out as you whisk.
Pour mixture into small containers or what Youd like to serve it in, this recipe makes 12 normal servings.
Refrigerate for about 3 hours or until the temperature reaches 39 degrees or below. Mixture will thicken and set during the refrigeration. Can hold covered in the fridge for 2/3 days.
Chocolate Cappuccino Spooncake from Royal Sonesta Minneapolis Downtown
Makes 6 Large (10 ounce) Cappuccino cups or 8 (8 ounce) Coffee cups
1 cup All Purpose Flour
¾ cup Sugar
2 teaspoons Baking Powder
3 tablespoons Dark Cocoa Powder
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup plus 3 tablespoons Evaporated Milk
2 tablespoons salad oil
1 teaspoon Vanilla
In a bowl sift together the first 6 ingredients. In a separate bowl combine the next 4 ingredients. Combine these two bowls together to make the cake batter. Set aside. ½ cup Dark Cocoa Powder 1 ½ teaspoons Cornstarch ¾ cup Brown Sugar ½ cup Evaporated Milk 1 ½ cups Strong Hot Coffee 2 tablespoons Soft Butter In a third bowl blend together the cocoa powder, cornstarch and brown sugar. Stir in the evaporated milk, coffee and butter. Blend until smooth. Mixture will be very thin. This is the chocolate sauce. On a baking sheet place the cappuccino cups. Divide the cake batter among the cups using a scoop or piping bag. Ladle the chocolate sauce over the cake batter. Bake the cups at 325 degrees for 25-30 minutes, until the cake batter is set, slightly soft at the top and the chocolate sauce should start to form a ring around the outside of the cake batter. Serve warm with whipped cream.
The Chase Park Plaza Royal Sonesta Hotel: Double Chocolate Chase Brownie – cakey AND fudgy.
This 2-step brownie recipe combines the best of both worlds for a perfect brownie! First, we start off with the base of the brownie: the “cakey” part, if you will. While the base is in the oven, you can start on your second step, the “fudgy” part! Top it off with some chocolate ganache and some festive sprinkles and you have yourself the perfect brownie!
Step 1 – Base: 1 ½ cups (180g) cake flour ½ cup (50g) cocoa powder 1 cup (200g) brown sugar 1 cup (200g) granulated sugar ½ tsp baking powder ½ tsp salt 3/4 cup + 2 TBSP (200g) melted butter 5 eggs 1 TBSP vanilla extract Directions: *This recipe is best when using an electric stand or hand mixer. To start, preheat your oven to 350°F. Whisk together all dry ingredients. Add melted butter, mix just until combined. Add eggs and vanilla extract gradually, just until combined. Scrape down the sides of your bowl, and then mix on medium speed for 7 minutes. Bake for 18 minutes in a 9” X 13” pan. Meanwhile, begin Step 2.
Step 2 – Topping: ¾ cup (170g) butter 5 ounces (140g) milk chocolate 5 ounces (140g) dark chocolate 4 eggs, plus 3 yolks 3 TBSP granulated sugar
Directions: Over a double boiler, melt together the butter, milk chocolate, and dark chocolate until smooth. Using a stand mixer or hand mixer, whisk together the eggs, yolks, and sugar until whipped to full volume (this may take several minutes.) Immediately add your butter and chocolate mixture to your egg mixture, just until combined. Immediately spread over your brownie base. Bake at 350°F for an additional 15-20 minutes.
Indulge in Warm Chocolate Decadence from Royal Sonesta Kauai Resort.
Warm Chocolate Decadence
Preheat oven 450*F
4 8oz ramekins
2 whole eggs
2 egg yolks
1c. confection sugar
½ c butter
4 oz. semi sweet chocolate
½ tsp vanilla extract
1/4c all purpose flour
Over a double boiler melt butter and chocolate in a heat safe bowl. Butter and flour ramekins. Tape out any excess of flour. In a mixing bowl mix whole eggs, egg yolks, vanilla, and salt. Add confection sugar and flour in eggs. mix on medium high for the next 4mins. scraping sides down every so often. mixture should look light and airy. Add chocolate in a slow drizzle while whisking. Add batter to buttered ramekins, ¾ full.