For Love and Chocolate 1

Valentine’s Day Recipes to Fall For

German Chocolate Lace Cookies

Courtesy of The Silver Palate Good Times Cookbook


½ cup unsalted butter, room temperature

½ cup brown sugar, packed

2 tbsp. dark rum

¼ cup heavy cream

4 oz. semisweet chocolate, chopped

¼ cup unbleached all purpose flour

⅛ tsp. baking soda

¼ tsp. salt

1 cup quick-cooking oats

½ cup shredded coconut

½ cup pecans, chopped


  • Preheat oven to 350 degrees and grease cookie sheets.
  • Cream butter and sugar until light and fluffy, approx. 5 minutes.
  • Beat in 1 tbsp. of rum
  • Heat cream in a small saucepan until it boils. Reduce heat and stir in remaining rum.
  • Simmer 2-3 minutes, then remove from heat and stir in chocolate until blended.
  • Beat ⅓ cup of chocolate mixture into butter mixture.
  • Sift together flour, baking soda and salt and stir into butter mixture.
  • Fold in oats, coconut and pecans.
  • Drop rounded teaspoons of batter 2” apart onto a floured cookie sheet.
  • Bake 8 minutes. Remove and cool for 5 minutes before transferring to wire racks.
  • Drizzle remaining chocolate mixture over cookies in a lace pattern.


Courtesy of Love from the Heart of the Home, by Susan Branch


Yields 40 Truffles

6 oz. semi-sweet chocolate

2 egg yolks

2/3 cup unsalted butter, softened

1 1/3 cup powdered sugar, sifted

2 tsp. vanilla

½ cup walnuts, chopped

2 tsp. Crème de Menthe or Grand Marnier (optional)


  • Over very low heat, slowly melt chocolate in a small saucepan, 
 stirring often.
  • Remove from heat and cool.
  • Cream egg yolks and butter together. Add sugar slowly and blend well.
  • Pour the cooled chocolate into the sugar mixture and add vanilla and 
 nuts and stir. If using liqueur, omit the vanilla and substitute the liqueur.
  • Refrigerate until firm enough to handle.
  • Shape into 1-inch balls and roll into cocoa. When finished, chill.
  • Keep refrigerated until ready to serve.

Chocolate Mousse

Courtesy of Love from the Heart of the Home, by Susan Branch


8 oz. semi-sweet chocolate

¼ cup dark rum

½ cup sugar

2-3 tbsp. lukewarm water

2 egg whites

2 cups  heavy cream


  • Milk chocolate in top of double boiler. While chocolate is melting, cook rum and sugar over very low heat until sugar melts, do not let it brown.
  • Add sugar syrup to chocolate. Beat in 2 tbsp. of lukewarm water and set aside.
  • Beat egg whites until stiff, then whip the cream and fold together with the egg whites.
  • Beat chocolate again and add 1 tbsp. lukewarm water, then fold chocolate into cream.
  • Spoon into individual serving dishes or wine glasses and chill.