Valentine’s Day is coming closer. The day where the tables for two in restaurants are completely booked, the day where red roses are mostly sold out in flower shops and jewelry stores sell loads of golden rings ;)
To be honest, I was never a fan of excessive gifts on Valentine’s Day. If I want to give something to a loved one, I don’t need a special day once a year – I can do that all year round. A small surprise is never wrong though ;) As a baker, you can do a little magic yourself in your kitchen to make someone happy. Maybe I can give you some ideas… not only for Valentine’s Day ;P
Some of you might remember – I am part of a collective. The “Baileys Treat Collective”. Master mixologist Maria Gorbatschova, ice cream expert David Heinz from “Paul Möhring” and I are on the hunt for delicious recipes with Baileys and made already some nice things for Christmas. Now it’s time to create some nice recipes for Valentine’s Day. Little treats for a loved one or a friend/family member – anyone you want to show some love ;)
Maria, our expert for cocktails, created another delicious cocktail with Baileys. Quick and easy to prepare. It is called Baileys Chocolat Luxe Espresso Martini and made with Baileys Chocolat Luxe (quite obvious), blackberry liquor and chili! Sounds good, right? I tried it already and must say – extremely d-e-l-i-c-i-o-u-s! I love the combination of the chocolate, blackberry, and chili!
David, our ice-specialist, pimped an all-time classic: Chocolate lava cakes! The ones here are also made with Baileys Chocolat Luxe, served with homemade chocolate ice cream and chocolate sauce. A delicious chocolate trio! Have you tried a lava cake? The moment you open it with your spoon, the moment the liquid chocolate center runs over your plate and you try everything… mmmm so good! Together with the chocolate ice cream a dream come true!
Well… I also used chocolate in my Valentine’s treat – of course, I did – but I went for the white version. My Valentine’s Cheesecake Balls with Baileys Chocolat Luxe are covered with white chocolate and sprinkled with red peppercorns. Great combination! And easy to make! This is the treat you want to make when you are looking for a last-minute gift.
All the recipes can be found at the end of this page – easy to print out on a computer if you want to do that. If you want to know more about the delicious liquor we used in our recipes – Baileys Chocolat Luxe – check out the Baileys website*. If you get a bottle – make sure you cool it and shake it well before drinking ;)
This was not the last time you heard of the Baileys Treat Collective! We had so many ideas for more delicious recipes – I think you will see much more in the future. Stay tuned! Treat Up! Oh and of course be a responsible drinker! www.DrinkIQ.com. And now get ready for some nice Baileys recipes! Enjoy!
Valentines Cheesecake Balls with BaileysPrint
Delicious little treats – cheesecake balls with Baileys Chocolat Luxe.
- 12 oz. (330g) shortbread biscuits (light or dark)
- 7.8 oz. (220g) cream cheese
- 1/4 cup (60ml) Baileys Chocolat Luxe
- 10 oz. (300g) white chocolate
- red/pink food color for chocolate (optional)
- red pepper corns, dried flowers, sugar hearts or sprinkles for decorations
- Add the cookies to a mixer or freezer bag and mix/crush until you get very fine crumbs. Mix the cookie crumbs with the cream cheese and Baileys Chocolat Luxe and let rest for about 20 minutes in the fridge.
- Form small balls or hearts with the dough and place again for about 20 minutes in the fridge.
- Melt the white chocolate slowly and let cool down again. Dip the balls/hearts into the chocolate and cover completely. Remove excess chocolate and place on a sheet of baking parchment, sprinkle with crushed red pepper corns or dried flowers. Let dry completely.
- If you have some white chocolate leftover, you can color that with food color (for chocolate) and decorate the cheesecake balls/hearts with it as well.
Baileys Chocolate Luxe Choc-o-ChocPrint
Delicious little chocolate lava cakes with Baileys Chocolat Luxe and chocolate ice cream.
For 1kg of ice cream
- 4.6 oz. (130g) semi-sweet chocolate (70%)
- 19.3 fl.oz. (570ml) milk (3,8% fat)
- 1.35 fl.oz. (40ml) heavy cream
- 4 medium egg yolks
- 1 oz. (30g) milk powder
- 3.5 oz. (100g) sugar
- 1.75 oz. (50g) honey
For 6 cakes
- 4 oz. (110g) semi-sweet chocolate (70%)
- 1.75 oz. (50g) butter
- 3 medium eggs
- 2.5 oz. (70g) sugar
- 1.35 fl.oz. (30ml) Baileys Chocolat Luxe
- 1.75 oz. (50g) all-purpose flour
For the sauce
- 7 oz. (200g) heavy cream
- 3.5 oz (100g) semi-sweet chocolate (70%), chopped
- physalis for the decoration
- Szechuan pepper
- For the chocolate ice cream add the chocolate to a bowl and melt over a pot with simmering water. Set aside. Add the milk and heavy cream to a large pot. Add the egg yolks and mix in. Heat up while stirring. Add the powdered milk and mix in as soon as the mixture has room temperature. Add the sugar, honey and glucose to the pot as soon as the mixture reaches a temperature of 95°F (35°C) and mix in. Continue stirring and heating the mixture until you reach a temperature of 140°F (60°C), then add the melted chocolate and mix in. Stir the mixture constantly and heat up until it reaches a temperature of 185°F (85°C). Use a thermometer. Take off the heat as soon as you reach the temperature. Make sure the mixture does not cook – the egg yolks might curdle. Let cool down completely, then place in the fridge for several hours to cool. Add to a ice machine and let it do it’s magic. You can also add the mixture to a large bowl and place in the freezer. Wait until the mixture starts to freeze from the outside to the center (about 90 minutes). Whip the mixture until light and fluffy. Repeat 2-3 times until the ice cream mixture is thick and creamy. Add to an airtight container and let freeze for at least two hours.
- Preheat the oven to 390°F (200°C). Grease a muffin tin and dust with flour. Set aside. Melt the chocolate and butter in a bowl over a pot with simmering water. Set aside to cool down. Whisk the eggs with the sugar in a large bowl until foamy. Add the cooled chocolate mixture and mix on high speed until creamy. Add the Baileys Chocolate Luxe and mix in. Fold in the flour. Fill the mixture into the prepared muffin tins, each about 2/3 full. Bake for 7-10 minutes until the sides are firm but the center is still a bit soft. Take out of the oven.
- While the cakes are baking, bring the heavy cream for the sauce to a boil in a small pot. Take off the heat and mix in the chocolate and let melt.
- Remove the warm cakes from the tins very carefully and place on a plate. Add some chocolate ice cram and sprinkle with some of the chocolate sauce. Decorate with physalis and Szechuan pepper.
- Enjoy baking!
- Serving Size: 6
Baileys Chocolat Luxe Espresso MartiniPrint
Delicious cocktail with Baileys Chocolat Luxe.
- 1.7 fl.oz. (50ml) Baileys Chocolat Luxe
- 1 fl.oz. (30ml) espresso
- 0.85 fl.oz. (25ml) blackberry liquor
- medium hot chili pepper
- Add the Baileys Chocolat Luxe, espresso and blackberry liquor with a small piece of the chili pepper (without seeds!) to a shaker with ice and shake. Strain into a cocktail glass and decorate with edible flowers or chocolates.
- Enjoy shakin’!
The Baileys Treat Collective:
Maria Gorbatschova – mixologist/bartender/consultant Website Instagram
David B. Heinz – ice cream expert with his own coffee shop “Paul Möhring” in Berlin/Mitte Website Instagram
And of course myself… but I guess I don’t have to introduce myself if you are here in my own home ;)
*I have partnered with Baileys for this post. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)