Valentine’s Day is only a couple days away, and the team at Adair Homes is taking the opportunity to send some heartfelt goodwill wishes to all our homeowners. We love Valentine’s Day as a chance to show love and appreciation for everyone in your life—your spouse, children, family members, and even co-workers. What better way to show that than with a little chocolate decadence?
In the spirit of the day, our team members have shared a few of their favorite chocolate dessert recipes. This year, maybe you can forgo the card and instead, whip up something sweet. We guarantee your Valentine won’t mind.
Happy Valentine’s Day from everyone at Adair Homes!
Chocolate Gravy & Biscuits
Shared by: Dave Brunson, Homeownership Counselor in Aurora
- All purpose flour: 1/3 cup
- Cocoa: 1/3 cup
- Sugar: 1 1/3 cup
- Whole Milk: 3 cups
- Butter: 1/2 stick
- Vanilla Extract: 1 teaspoon
- Kosher Salt: Pinch
- Prepare the biscuits
- In a medium sized mixing bowl add ingredients in this order and whisk together until
- Pinch of salt
- Add 2 cups of whole milk into the mixing bowl and whisk together until well mixed
- Using a medium sized saucepan/pot add this mixture.
- Set the pot over medium heat and begin to whisk/stir.
- Continue whisking until the mixture begins to bubble up and thicken. Then add 3rd
cup of milk. (Important to not let the chocolate gravy scorch/burn so keep stirring)
- As the boil starts whisk in the butter until fully incorporated (At this time I add one
more cup of milk after checking the consistency ... you don't want thick or too thin)
- Remove from heat and stir in the vanilla
- Grab hot biscuits, split in half and butter real good.... pour the chocolate gravy over it.
- Now Dance a Happy Dance! YUM....YUM...YUM
(Any leftover chocolate gravy can me refrigerated for future use....may need to add
Low-carb Keto Bacon Fudge
Shared by Karie Ann Murray, VP of Finance and HR
Sweet and savory combine in the most mouth-watering way possible, in this recipe from Fit to Serve.
- Prep time: 10 minutes
- Cook time: 1 hour
- Total time: 1 hour, 10 minutes
- Servings: About 16
- 8 oz butter softened
- 8 oz cream cheese softened
- ½ cup dark cocoa powder
- ¾ cup sugar substitute (such as Swerve)
- 2 tsp vanilla
- 8 oz pecan pieces
- ¼ tsp sea salt
- ¼ lb (about 6 slices) of fully cooked, crispy bacon (reserve one slice to use as topping)
- Mix the softened butter and cream cheese until smooth.
- Add the cocoa and sugar substitute; combine well.
- Gently fold in the pecans and bacon. (Remember to reserve one slice of diced bacon as topping.)
- Spread the fudge on a parchment or foil-lined 8x11 pan or cookie sheet. Place the fudge in the fridge to set for an hour.
- Once the fudge has set, sprinkle the remaining bacon on top.
- Stores best in freezer. (Note: These will melt if left at room temperature.)
Too Much Chocolate Cake
Shared by Aaron Adams, CAD Draftsperson
Of course, “too much chocolate” is impossible. This rich, moist cake is perfect for true chocolate lovers.
- Prep time: 10 minutes
- Cook time: 55 minutes
- Total time: 1 hour, 5 minutes
- Servings: 12
- 1 (18.25 oz) package devil’s food cake mix
- 1 (5.9 oz) package instant pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup warm water
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12-cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and an inserted wooden toothpick comes out clean. Cool cake thoroughly in pan at least 90 minutes before inverting onto a plate. If desired, dust cake with powdered sugar.
No-Bake Chocolate Crunch Cookies
Shared by Tammy Sue Shuck, PreConstruction Admin in Creswell
- Prep time: 15 minutes
- Total time: 15 minutes
- Servings: 12 cookies
- 1 ⅓ cups chocolate chips
- ½ cup creamy peanut butter
- 3 cups corn flakes cereal
- Melt the chocolate chips in the microwave or in a stainless-steel bowl over a pot of simmering water.
- Once the chocolate is melted, stir in the peanut butter until the mixture is smooth.
- Add the corn flakes one cup at a time, and stir until all are well coated. (Yes, you can smash the corn flakes into smaller pieces while mixing.)
- Scoop the cookie mix by the tablespoon onto a baking sheet lined with parchment paper. Form each scoop into a rounded cookie shape with your hands.
- Chill in the refrigerator or freezer until hardened and ready to eat.
Strawberry Chocolate Cake
Shared by Bea Treis, wife of our Information Systems Specialist
This show-stopper of a cake from OMG Chocolate Desserts will wow your sweetheart, but is really easy to make.
- Prep time: 45 minutes (plus 4 to 6 hours for cake to set in the refrigerator)
- Cook time: 1 hour
- Total time: About 8 hours (including refrigerator time)
- Servings: 12 slices
FOR CHOCOLATE CAKE:
- 1 cup sugar
- ¾ cup + 2 Tbps all-purpose flour
- ¼ cup + 2 Tbps cocoa
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water
- 6 Tbps unsalted butter
- 12 oz high-quality semisweet chocolate (chopped)
- 3.5 oz white chocolate (chopped)
- 1 ¾ cups heavy whipping cream
- ⅔ cup powdered sugar
- 1 ½ tsp vanilla extract
- 2 tsp unflavored gelatin
- 2.5 Tbps cool water
- 2 quarts strawberries (look for small strawberries)
FOR CHOCOLATE GANACHE:
- ⅔ cup heavy cream
- 5.5 oz semisweet chocolate (chopped)
FOR CHOCOLATE CURLS:
- 3.5 oz semisweet baking chocolate
- 1 Tbps vegetable shortening (or vegetable oil)
- NOTE: You’ll need a 9x3 inch springform pan to assemble the cake.
TO MAKE THE CHOCOLATE CAKE :
- Preheat the oven to 350 degrees Fahrenheit, grease the 9-inch round baking pan and line the bottom with parchment paper. (For this step, DO NOT use springform pan because the batter is very runny. It might leak.)
- In a large bowl stir together dry cake ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add egg, milk, oil, and vanilla; mix on medium speed for 2 minutes. Add ½ cup boiling water and mix until smooth.
- Pour the batter in the pan and bake until toothpick (inserted in center) comes out clean (25-35 minutes). Cool 10 minutes in the pan, then remove from pans to wire racks upside down (this flattens domed cakes). Cool completely.
FOR CHOCOLATE MOUSSE FILLING:
- In a small dish, soften 2 tsp unflavored gelatin in 2.5 Tbps cool water. Set aside.
- In a heat-proof bowl, combine chopped semi-sweet chocolate, white chocolate, and butter. Melt over double boiler or microwave. Stir until smooth and set aside to cool.
- Heat softened gelatin on low heat and stir to dissolve lumps. Set aside to cool.
- Mix 1 ¾ cups heavy cream and vanilla extract until medium peaks form, gradually adding powdered sugar. Mix in gelatin.
- Stir a few tablespoons of whipped cream into melted chocolate mixture to lighten it. Then transfer chocolate mixture into remaining whipped cream and gently fold in with a spatula, scraping the bottom to completely incorporate the cream.
TO ASSEMBLE THE CAKE:
- Place cooled chocolate cake onto serving plate. Set the ring from springform pan around the cake.
- Spread a thin layer of chocolate mousse filling onto cake (about ½ cup should be enough).
- Cut flat the stem ends of the strawberries. Cut in half vertically, as many strawberries as needed, to go around the inside edge of the pan, then fill in the entire bottom with whole strawberries. (If some strawberries are too tall, just cut off more stem end because all strawberries should be about the same size.)
- To more easily spread the filling without disturbing the strawberries, transfer filling into piping bag and fill in all the gaps between strawberries. Spread the rest of the mousse on top of the strawberries and smooth the top. To set, place in the fridge for 4 to 6 hours, or overnight.
- Once the mousse has set, make the ganache. Simmer ⅔ cup heavy cream and pour over 5.5 oz chopped chocolate. Let it sit for a few minutes, then start stirring gently until all chocolate has melted and the ganache seems smooth. Spread on top of the cake and place back in fridge until the ganache has set.
- Run a thin knife around the cake and release the ring from springform pan.
TO MAKE THE CHOCOLATE CURLS:
- Melt 3.5 oz. semisweet baking chocolate with 1 Tbps vegetable shortening (or vegetable oil); spread mixture in a thin layer onto greased baking sheet. Place in the freezer for 6 to 8 minutes to harden.
- Remove the chocolate from the freezer and leave on the counter for 2 minutes. Using a metal spatula, begin to scrape along the end of chocolate. If the chocolate is too hard, it will break, so wait for a few minutes to soften at room temperature. If it’s too soft for the curls to form, place the chocolate back in the freezer.
- Gently arrange the curls on top of the cake and garnish with strawberries.