Well, if alcohol isn’t going to get you and your potential love interest in the mood for a little bit of loving this Valentines day, then some serious indulging in all that is aphrodisiac is called for to share your naughty lascivious self this February 14th. Valentines Day; dia de amor or a cruel and vicious holiday designed by Hallmark to mock single people and remind them, just what losers they really are? Prompting miserable men and women world wide to turn off their phone, unplug the computer and in desperation, fake their own death?
Or a day filled with roses, chocolate, every single cliche ever uttered and Whitney Houston songs strung together into one endless 24 hour love fest? As an aphrodisiac, decadent chocolate will always reign supreme; containing both sedative and stimulative qualities, chocolate relaxes and lowers inhibitions whilst increasing the desire for physical contact.
The Aztecs and Maya used cacao beans as a form of currency. The Maya were known to exchange a few beans for a night of passion at the bordello. Luscious and velvety, chocolate has an elegant touch, no tacky suggestive shapes or bizarre similarities to genitalia with this rich and deeply satisfying paramour.
To share with good friends, your significant other or your own solitary lustful exploits, good people, I, with hand on heart, offer you the following flamboyant but sumptuous deserts with so much wow factor that might just blow your little mind………..enjoy mis amores
Spicy and Sexy Sweet Chocolate Fondue
1 and a half cups heavy cream
1/4 cup whole milk
8 x 10cm cinnamon sticks, crushed
2 teaspoons cardamon pods
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
250g bittersweet chocolate, coarsely chopped
Fresh mango, sliced into slices
Bananas cut into long slices
In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to boil. Remove from heat and let steep for 20 minutes.
Then strain the cream into a bowl and clean the saucepan. Return the cream to the saucepan and bring to boil. Put the chocolate in the bowl and pour the hot cream over it. Let it stand for 3 minutes, then whisk until smooth.
Transfer to a fondue dish and serve with mango and bananas………or be a devil and dip gingerbread and apples.
Heavenly Luscious Lava Cake with Pistachios and Sea Salt
115 g butter
220g semi-sweet chocolate
1 cup icing sugar
2 whole eggs
2 egg yolks
6 tablespoon flour
handful of pistachios
sea salt to scatter
First of all, preheat your oven to 200C. Prepare four small soufflé dishes with lots of melted butter. Place a heatproof bowl on top of a saucepan of simmering water, pop the chocolate in and melt, stirring until smooth. Stir in the icing sugar and take off heat. Add the eggs whilst stirring, then the egg yolks.
Finally add the flour and stir until well blended. Divide between the souffle dishes evenly and bake for 14 minutes and the sides are set. Let them rest for a few minutes then sprinkle with chopped pistachios and sea salt. Fabulousness in all it’s glory.
Chocolate Raspberry Truffletini – makes only two!
60ml /2 oz Godiva chocolate liqueur
60ml/2 oz Baileys Irish Cream
30ml/1 oz raspberry flavoured vodka
Fresh mint leaves
In two martini glasses, gently plop four raspberries into the bottom, drizzle the inside of the glass with chocolate syrup. Set aside.
Fill a cocktail shaker with ice and then pour in the Godiva, Baileys and raspberry vodka. Shake to chill and then strain into the prepared martini glasses. Give it a quick stir with a cocktail straw.
Garnish the rim with a fresh raspberry and some mint leaves.
Serve immediately and enjoy. No faked orgasms with this little joie de vivre.
Homemade Raspberry Vodka
250g white caster sugar
2 vanilla pods, split down the centre
1 litre of vodka
Sterilise a 1.5 litre preserving jar. Tip the raspberries, sugar and
vanilla into the jar.
Pour half the vodka in the bottle. Seal the lid then turn the bottle
upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
Make sure the bottle is sealed and store it in a cool dark place,
turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will only keep it’s pink colour for a few months, but will be drinkable for 2 years.
Hahahaha, if it lasts that long.
One last thought dear Islanders, I suspect a man baking a chocolate cake for his girlfriend is the probably equivalent of a woman dressing up in stockings for her boyfriend…I’ll just leave you with that.
You are so very welcome….
Love From Galley Goddess xxx