Have you seen the new video fad going around Facebook right now? The one where you follow the link and Facebook shows you a one minute video of your time spent on the site since you joined? If you haven’t yet, trust me, you will.
I actually think it’s pretty fun. I mean, Facebook is doing it as a celebration of their 10th birthday, but the ones I’ve watched from my friends have been really sweet and nostalgic. I decided to go watch mine.
Oh, but wait. Facebook didn’t make me one.
That’s right, I’m not in the Cool Kids Club, and I have the lack of a Facebook movie to prove it. Talk about feeling unspecial. They’re all like, “Hey, it’s been an awesome 10 years. Here’s some pics you shared, but NO VIDEO FOR YOU.”
I suspect they may have heard that I like Instagram more than them.
I can’t believe I’ve been jilted by Facebook for Valentine’s Day. They are so not getting any treats from me.Â AndÂ I made a good one, too…
I’ve made my love of all things chai well known, so it’s probably no surprise that I decided on a chai dessert for Valentine’s Day this year. I decided to make the delicious chai cream that I adapted from Walt Disney World last year, and add a Valentine’s Day classic: chocolate. Of course.
And since these are for Valentine’s Day, I decided to dress my chai treats up with some heart-shaped bling in the form of gold leaf chocolate hearts. And then I fell head over heels for it. I mean, it’s chocolate. Lined in gold. What’s not to love?
To make these, I simply melted semisweet chocolate chips in the microwave at 30-second intervals until it was smooth. Next, I spread the chocolate in a thin layer on a metal cookie sheet. I chilled the chocolate for about five minutes in the refrigerator, then removed it and allowed it to rest at room temperature for another five minutes. Next, I applied the gold leaf. I simply placed whole pieces of the gold leaf flat on the chocolate. It will stick immediately, so be careful when applying it. A clean, dry paint brush is very helpful for gently smoothing and transferring the gold leaf. Finally, I used a mini heart-shaped cookie cutter to cut out the golden hearts, and peeled them away from the cookie sheet using a small metal spatula.
If you want your hearts to be flat, hold the spatula as flat to the cookie sheet as possible when removing the hearts. If you want the hearts to have more of a urge or curl to them, then you will hold your spatula at more of an angle. The steeper the angle of the spatula, the deeper the curve of the heart.
These can be made up to two days in advance, as long as they are kept covered and chilled in the refrigerator. Top with fresh whipped cream before serving.
No chai for you, Facebook. So there.
Chocolate Chai Spice Cream
Makes about 8 half cup servings
5 cups, plus 1/2 cup, heavy cream
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 envelope gelatin
2 tea bags Chai tea
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
5 black peppercorns
1 recipeÂ whipped cream
In a large saucepan, combine 5 cups of the heavy cream, sugar, and cocoa, and bring to a gentle simmer over medium heat.
While the cream mixture is warming, combine the remaining half cup of cream with the envelope of gelatin. Stir together and let sit about five minutes. After the gelatin has absorbed the cream, stir together untilÂ somewhatÂ smooth (it may still be slightly lumpy, that’s ok); set aside.
Once the cream-sugar mixture comes to a simmer, remove from heat and stir in the gelatin mixture until dissolved. Empty the contents of the tea bags into the pan, then stir in the cinnamon, cardamom, ginger, cloves, and peppercorns, and allow to steep for 10 minutes.
After 10 minutes, place the pan in an ice bath in a large glass or metal bowl, cover with plastic wrap, pressing the plastic directly to the surface of the pudding, and allow to cool for 20 to 30 minutes. Once cooled, remove the plastic wrap, and pour and press the mixture through a fine mesh sieve to remove as much of the tea leaves as possible.
Cover and place in the freezer for 20 minutes. After chilling, divide the mixture evenly between 8 or 6-ounce serving dishes. Chill in the refrigerator for at least 4 hours.
Garnish with fresh whipped cream and chocolate shavings. Serve cold.
Recipe by Darla