It’s true. Chocolate is known to be an aphrodisiac. Perhaps that’s why the chocolate recipes are the most popular selections in our Love Potions. According to Diana Phillips of Diana Phillips Artisan Chocolates, aphrodisiac is a word derived from the Greek Goddess of love, Aphrodite. Aphrodisiacs are agents that are said to cause the arousal of sexual desire. They have been around since before recorded history, but the meaning and purpose behind them has not changed. People employ these magical substances reputed for romance in hope of stimulating instant amour and erotic interest.
Diana shared with her her recipe for Chocolate Espresso Pots du Creme, adapted from Gourmet Magazine. They are both sinful and elegant and come complete with an added instruction: Meant for spooning into each other’s mouth. Clothing definitely optional.
CHOCOLATE ESPRESSO POTS DU CREME
You can use ramekins or fancy espresso cups – anything that’s oven safe.
* 6 oz fine-quality 55-64% dark chocolate, finely chopped
* 1 1/3 cups heavy cream
* 2/3 cup whole milk
* 2 teaspoons instant-espresso powder*
* 6 large egg yolks
* 2 tablespoons sugar
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Line bottom of a baking pan (large enough to hold ramekins) with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer. Divide custard among ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Garnish with shipped cream or shave some more of the dark chocolate over the top.
yield: Makes 8 servings
active time: 30 min
total time: 5 1/2 hr (includes chilling)
Visit Diana Phillips Artisan Chocolates for more information on chocolate and recipes.
SUPERFOOD CHOCOLATE CANDY
My friend Rose Cole shared with me her most popular recipe from the Wellness With Rose Cookbook.
Enjoy the health benefits of chocolate while still indulging here and there.
1 cup extra virgin olive oil
1/4 cup organic raw almond butter
4 Tbsp agave nectar
1/4 cup organic unsweetened coconut
1/4 cup hemp seed protein
1/2 tsp liquid Stevia or 3 tsp powdered Stevia (6 packets)
1 Tbsp organic vanilla
1 tsp cinnamon
3/4 cup raw chocolate cacao powder (may substitute Chatfield’s roasted carob powder)
1/3 cup goji berries (optional)
1. Spray on ice cube tray with nonstick spray and set aside or use mini cupcake tins and papers.
2. Melt coconut oil under hot water or spoon into saucepan and melt over low flame. When coconut oil turns to a liquid, pour oil into a medium bowl.
3. Slowly whisk in almond butter, cinnamon, Stevia, and agave nectar one at a time.
4. Next, whisk in vanilla.
5. Then slowly stir in cacao (or carob), almond meal, coconut, and hemp seed protein one at at time, sprinkling evenly as you go.
6. Batter should run off of spoon. Spoon into ice cube tray, or cup cake papers and chill in freezer for 15
6. Sprinkle goji berries on the top.
Fun Optional Add-ins
1-3 drops of your favorite edible essential oil: peppermint, lavender, lemon, rose, tangerine. You can find the best essential oils at www.RoseCole.com/RoseRecommends
1/2 tsp Course Celtic sea salt
1/4 cup Chopped Golden berries, also known as Incan Berries.
Contributed by Jan Finlayson
Since February is a month full of love, I thought it would be best to include a recipe from one of my favorite cookbooks: Intercourses, An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge. If you’ve never seen this book, it is a fun feast for the eyes with mouth watering recipes and sexy food filled photographs. This book is a perfect gift for a new bride, or even a newly divorced friend.
The authors list the foods known to be aphrodisiacs such as chocolate, honey, strawberries, oysters, and figs. Who knew that asparagus, black beans, and pine nuts make the list? They give recipes for seventeen sensual foods, as well as tips for when to use certain recipes for particular stages of the relationship – flirtation, exploration, copulation…you get the idea. There is even a section on foods and erogenous zones.
For just a taste, try this recipe:
Chocolate Hazelnut Truffles
4 oz bittersweet chocolate
3 ½ oz almond paste
1 tablespoon strong hot coffee
1 tablespoon hazelnut liqueur
2 tablespoons cocoa powder
Chop the chocolate in the food processor until finely ground. Add the almond paste and process until smooth. With the motor running, add the coffee and liqueur. Process until the mixture forms a soft ball. Roll mixture into ¾” balls. Sprinkle with the cocoa powder. Place the balls in a small paper cup. Chill.
According to the book, this is a recipe that works as well on the body as it does on the plate.