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Valentines dessert

A Sweet Valentines Strawberry & Chocolate Delight

Chocolate and strawberries; it is a classic combination and the perfect finish after a great dinner.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Overnight resting 12 hours
Total Time 13 hours 40 minutes
Course Desserts
Cuisine International
Servings 4 people
Calories 644 kcal

Ingredients
 
 

For the crust

For the filling

For the garnish

Instructions
 

Day 1: Prepare the ganache

  • Bring 60gr of cream with the honey to a boil and pour it over the chocolate to create chocolate Chantilly. Leave it 3 minutes before stirring to combine and obtain a smooth and shiny texture. Place a cling film on top then refrigerate overnight.
    make ganache

Day 1: Prepare the crust

  • Process the speculoos to crumbs with the help of a food processor. Add the butter and blend together to combine.
    speculoos in mixer
  • Arrange this mixture into a mould, press it down and bake at 150°C for 8 minutes. Allow to cool and refrigerate in the mould.
    make speculoos crust

Day 1: Prepare the chocolate decoration (optional)

  • Place the chocolate in the microwave on high for 30 seconds, then stir. Repeat until the chocolate is half melted, half solid; then quickly stir to melt the milk chocolate completely.
  • Pour the chocolate on a plastic sheet and cover with a second sheet. With a rolling pin spread the chocolate to a thin layer and let it set. Cut the forms of your choice and refrigerate for 5 minutes. Transfer the chocolate decoration into a sealed container and keep below 24 degrees.
    make chocolate decoration

Day 2: Prepare the strawberry compote

  • Clean and cut the strawberries and keep 8-10 calibrated pieces to garnish the mould. Place the remaining in a saucepan with the sugar and cook over a medium heat for 3 minutes.
    make strawberry compote
  • Stir in the freshly ground pepper and the soaked gelatine leaf and dissolve.
    make strawberry compote
  • Remove from the stove, cool down and add the fresh mint.

Day 2: Prepare the filling

  • Pour the remaining 180 gr of cream over the firm chocolate ganache from day 1 and gently whip until combined. Speed up the whipping at the end until the Chantilly cream has soft peaks. Transfer the fluffy filling into a piping bag.
    make chocolate filling

Day 2: Finish the cake

  • Arrange the halved strawberries around the mould. Spoon the strawberry compote on the bottom of the tart and fill the center with the milk chocolate chantilly.
    fill moulds
  • Refrigerate for 2 hours before serving. The milk chocolate ganache must firm up before unmolding.
    Valentines dessert

Notes

  • Speculoos can be replaced with shortbread biscuits, Oreo, palet Breton biscuits.
  • Chocolate starts melting in the centre, which is why microwaving it shouldn’t exceed 30 seconds at the time.
  • When you temper chocolate, you are heating and cooling the chocolate in a specific way. When it’s done correctly, the chocolate is shiny, firm at room temperature and has a sharp snap when you bite into it.

Nutrition for 1 portion

Calories: 644kcalCarbohydrates: 51gProtein: 5gFat: 51gCholesterol: 82mgSodium: 116mgFiber: 4gSugar: 39gVitamin A: 1208IUVitamin C: 23mgCalcium: 63mgIron: 2mg
Keyword chocolate, strawberries
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