February is the month for chocolate. It is everywhere – tied up in pretty packages and neatly arranged in heart-shaped boxes. Chocolate entices us to savor its unmistakable flavor. If you, too, are craving chocolate, here are three recipes that are sure to satisfy your heart’s desire. Try them today, and your spirit will sing with the sheer delight of chocolate at its finest.

Chocolate Pistachio Tart | Yields 8 servings

Ingredients

Crust
• ½ stick butter
• 20 OREO cookies
• ⅓ cup raw pistachios

Filling
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups semi-sweet chocolate chips
• ¼ cup crushed pistachios for garnish

Instructions

1. To prepare the crust, melt the butter in the microwave in a medium-sized bowl.

2. Combine cookies and pistachios in a food processor and pulse until they are finely ground.

3. Pour ground cookie mixture into the melted butter and stir well.

4. Place crumbs into a tart pan and press firmly up the sides and evenly on the bottom of the pan. Place crust into the refrigerator for 10 minutes.

5. To prepare the filling, heat cream in a double boiler until it begins to steam.

6. Add extracts and remove from heat.

7. Add chocolate chips and stir until the chips are completely melted.

8. Pour the chocolate filling into the prepared crust and sprinkle the top with pistachios.

9. Place in the refrigerator for 4 hours or overnight before slicing to serve.

 

Double Chocolate Pecan Cookies | Yields 24 cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup dark cocoa
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups flour
• 2 cups semi-sweet chocolate chips
• 2 cups pecans, coarsely chopped

 

Instructions

1. Preheat oven to 350°F.

2. Using an electric mixer, cream together the butter and sugars until the mixture is pale and fluffy (about 4 minutes).

3. Add eggs one at a time.

4. Add vanilla and cocoa; mix well to combine.

5. Add salt, leavenings, and flour; mix just until incorporated. Stir in the chocolate chips and pecans.

6. Drop cookies by tablespoons on a greased baking sheet and bake for 10 to 12 minutes.

 

Grand Marnier Truffles | Yields 40 truffles

Ingredients

• 1 cup heavy cream
• 1 tablespoon Grand Marnier
• 3 1-inch strips orange peel
• 3 cup semi-sweet chocolate chips
• 2 tablespoons butter
• ¾ cup unsweetened cocoa

Instructions

1. Heat the cream, Grand Marnier, and orange peel in a medium saucepan or double boiler until it begins to steam.

2. Remove from heat and discard the orange peel.

3. Add the chocolate chips to the warm cream and stir until the chocolate is almost incorporated.

4. Add the butter and continue to stir until the mixture is completely smooth.

5. Refrigerate the mixture until the chocolate has solidified (about 3 hours).

6. Pour cocoa onto a dinner plate.

7. Using a spoon and your hands, roll the chocolate mixture into 1-inch balls, and then roll the balls into the cocoa.

8. Store the truffles in the refrigerator for up to 2 weeks.