Valentine’s Day is less than a month away, a time of year when it seems our chocolate consumption rises exponentially – whether or not we are in a relationship! My Valentine’s Day menu and tablescapes will be up in the next few days, until then, feast your eyes (and hopefully more) on the following Top Ten Chocolate Recipes on Trinigourmet I can definitely vouch that you will want to make them again and again
1. Espresso Cake (recipe)
Light, moist and incredibly intense in flavour this recipe for Espresso Cake hides one little ’secret’, wholewheat flour! If you’ve never tried wholewheat flour in a dessert recipe I strongly suggest that you give it a try. It adds a whole other level of richness without any of the heaviness that you might expect.
2. Upside Down Chocolate Pudding (recipe)
The recipe was a cinch to put together and seems to be practically foolproof in nature with results that are so decadent and beautiful that no one has to be any the wiser. The pudding had a thin biscuit crust that covered a cake like fluffy layer that gradually got denser as it reached the thick creamy fudge like frosting on the bottom… YUM!
2009 was the year I started dabbling in raw food recipes. Although I never became a purist I have maintained the shift towards fresh ingredients and conscious eating that it encourages. Raw food desserts are surprisingly rich in flavour and comforting in texture, something that this recipe has successfully proven.
4.Fudgy Chocolate Cake ‘Brownies’ (recipe)
This recipe wins on every front. It calls for very simple basic ingredients (most of which should already be in your pantry), it takes no time to put together, cleanup is minimal and the taste is OUT OF THIS WORLD. Amazingly enough, these brownies only get better the longer they sit. Fresh out of the oven they are light, airy, and oh so chocolatey… but as they sit they slowly get moister and fudgier… oh the decadence.
I decided that I would try my hand at something that I’m calling Coconut Scented Rum Truffles (for now) I decided to make the filling with bittersweet chocolate, coconut cream and rum. The coating is semisweet chocolate. Half of the truffles were also sprinkled with light brown sugar for some disco-tastic sparkle.
Without a doubt this is the creamiest and smoothest cheesecake that I’ve made to date. I had intended to play around with the recipe a little bit more to get the flavours a little more intense, but that never happened. Maybe this year. Until then, I’m glad you all liked it as much as you did!
What happens when you take a Dorie Greenspan recipe and put a Trini Twist on It? Awesomeness, that’s what! And what happens when you take an awesome Trinified Dorie Greenspan recipe and make it gluten-free? Well you’ll just have to click on the header to find out