Magical Lovesick Sweets
Lifestyle
Written by Calliequeen
Edited by littledead
Lore by MelonFoxy, jisunize, myriadofanger, tqrpiar
Long time no see, readers! Welcome back to another Lifestyle edition for the Daily Diviner.
Love is in the air, and there is no better way to celebrate than indulging in the iconic Valentine’s combo. Whenever I think of Valentine’s Day, I always think of
chocolate-covered strawberries. There is a story of strawberries symbolizing love that dates back to ancient Rome. The strawberry, shaped like a heart and bright red, was associated with Venus, the goddess of love. This combination of
rich chocolate and the
natural sweetness of strawberries made it an instant classic for romantic occasions. Here are a few
straw-choco recipes with a magical twist!
Cookie Crumbl is a beloved dessert created in 1989. Each cookie has a soft center, and depending on the consumer's intentions, it has a different effect. As suggested by the name, Cookie Crumbl is known to fall apart in the hands of someone with
bad intent. However, should they have
good intentions, the cookie can provide them with extra toppings, bigger cookies, and whatever else they desire. This one’s involved, so let’s dive into a Valentine’s version of these irresistible cookies. First, we will start with the
ingredients. This recipe involves three separate parts- the cookie, the strawberry frosting, and the chocolate ganache.
For the
cookie, you will need;
- 1/2 cup (113g) salted butter, melted
- 1 1/2 cup (300g) granulated sugar
- 2 large eggs
- 1 1/2 cups (180g) all-purpose flour
- 2/3 cup (52g) unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 oz freeze-dried strawberries, roughly chopped
For the
strawberry frosting, you will need;
- 1/4 cup (1/2 stick/56g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- tiny pinch of fine sea salt
- 1-2 Tbsp strawberry reduction
- 1 tsp vanilla extract
- 1 Tbsp freeze-dried strawberries
And for the
chocolate ganache, you will need;
- 2/3 cup (4 oz) dark chocolate chips
- 1/2 cup (4 oz) heavy whipping cream.
For the
chocolate cookies, you will want to start by preheating the oven to 350 F and line a large cookie sheet. In a medium bowl, combine the melted butter with the sugar and egg. Whisk aggressively for 2-3 minutes until it lightens in color. Add the flour, cocoa powder, baking powder, and salt, and use a rubber spatula to fold the dough until the flour is almost combined. Add the chopped strawberries and fold until all the flour is combined and the strawberries are evenly distributed. Scoop the dough into 14 round balls with a 2-ounce cookie scoop. Roll them so they are smooth, then place five per pan.
Bake for 12 minutes and allow them to cool to room temperature.
For the
chocolate ganache, place the chocolate chips in a small bowl and set aside. Place the cream in a small pot over medium-low heat and gently heat until it is simmering. Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it
rest for a few minutes, then mix until smooth. Allow the ganache to cool for 10-20 minutes while you make the frosting.
Finally, the
strawberry frosting. From here, you will place the butter in a large bowl or the bowl of a stand mixer and use the whisk attachment at full speed to beat until it is pale and fluffy. Add the powdered sugar, vanilla, and salt and beat at low speed until it comes together. Then, increase the speed to medium-high, beating for a few minutes until the sugar is combined and dissolved. Add the strawberry reduction and powdered freeze-dried strawberries and beat until well combined. Spread on top of the cookies.
Freeze the cookies with the strawberry frosting for a few minutes before topping with the chocolate ganache. Spoon the cooled, but still runny, chocolate ganache on top of the chilled frosting and top with some sea salt flakes and freeze-dried strawberry chunks on top. All that is left is to
serve and enjoy!
The next magical recipe is one of Monsieur Mercier’s favorite treats.
Monsieur Mercier’s Macarons is a bakery and cafe that originated in Versailles, France. After becoming popular in France, they moved to open locations worldwide. Two of the closest locations to Hogsworth are in
London and Griffin’s Hollow.
To make the
shell for the macaron, you will need;
- 90 grams egg whites
- 90 grams of granulated sugar
- 95 grams of powdered sugar
- 95 grams of almond flour
- Pink gel food coloring, optional
And for the
buttercream filling, you will need;
- 4 tablespoons butter, softened
- 1/4 cup chocolate chips, melted and cooled
- 1 1/4 cups powdered sugar
- 1/4 cup strawberry jam
For the
shell, start by heating a small saucepan of water over medium heat. Once the water is simmering, add the egg whites and granulated sugar to a heatproof bowl and set it over the water. Whisk the egg whites and sugar together until the sugar has fully dissolved - about 3 minutes. Then, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Make sure not to get any water into the egg-white mixture when you transfer it. Beat the egg white mixture on medium speed for 2-3 minutes or until the meringue holds a soft peak. Add a few drops of pink gel
food coloring to the meringue and continue mixing until stiff peaks form (1-2 minutes).
Next, sift the powdered sugar and almond flour into the bowl and fold them gently into the
meringue. Make sure to fold gently so the egg whites do not deflate. Fold just until the meringue flows smoothly off the spatula without breaking. Transfer the meringue to a piping bag fitted with a small round tip.
Pipe 1" macarons onto a parchment or silpat-lined baking sheet. Once you have finished piping the first tray, hold it a few inches off the counter and drop it straight down to release any air bubbles. Repeat until any large bubbles have popped.
Repeat steps 7-8 with the second tray of macarons. Set the macarons aside to rest for 20-30 minutes or until a skin has formed. You should be able to tap them gently without the meringue sticking to your finger. While the macarons rest, preheat your oven to 325 degrees Fahrenheit. Bake the macarons one tray at a time for 14 minutes, turning the tray halfway through baking. Allow the macarons to cool completely on the pan before assembling.
For the
filling, add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy - about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar. Once the powdered sugar is incorporated, turn the mixer to medium-high speed. Beat until the buttercream becomes light and fluffy - about 1 minute. Transfer the buttercream to a piping bag fitted with your choice of tip.
Next is the fun part- the
assembly! Place the macaron shells in similar-sized pairs. Pipe a small ring of buttercream onto the flat side of one macaron and fill the center with strawberry jam (about 1/2 teaspoon). Place another macaron shell on top and press down gently until the chocolate buttercream reaches the edges. Repeat with the remaining macarons. Place the filled macarons in an airtight container and rest them in the fridge overnight.
Bring to room temperature and enjoy.
I hope you enjoyed these yummy recipes.
Let us know if you tried either of them! Thanks again for reading this issue of the Daily Diviner, and I hope you all had a lovely Valentine’s Day!