Chocolate Every Course Valentine's Day Feast — The Dirt on Vegetables

Valentine's Day is special for plenty of reasons, but the most special, of course, is because it gives us the perfect excuse to eat copious amounts of chocolate. Honestly, I find it hard to trust people who don't like chocolate. They are crazy and I am not ashamed to say exactly how I feel about them. That's almost as insane as hating sunshine or puppies. If you don't care for chocolate this isn't the blog post for you, because this V-Day post is dedicated to my beloved chocolate.

Will you have to hit the treadmill for a few extra minutes the next day? Yes. Well, maybe more than a few, but it's worth it and that means a lot coming from me because I hate the treadmill.

These are great recipes to prepare with your loved ones. Let's get a little crazy and start with the third course and work out way backward: I have made the Vegan Chocolate Truffles with people from the age of 8 to 68 and everyone has a good time getting their hands all chocolaty for the prospect of ending up with delicious homemade chocolate truffles. I posted this recipe for Marcus Samuelsson on his blog, so I figured I should share it with my readers as well!

Want to eat chocolate in a more unconventional way this Valentine's Day? The Dark Chocolate Linguine in a Light Cream Sauce Recipe will do the trick. It received the stamp of approval a few years ago from the Chef Training Program at The Natural Gourmet Institute when I had my fellow classmates taste it back in 2011. Even THOSE foodies had never tasted anything like it. I purchased the pasta from Pike's Market in Seattle, WA. I have been researching, but so far I have had no luck finding where it is sold nearby. Click here and order some of this decadent pasta as fast as you can or PLEASE comment and let us know where to find it if anyone has any idea. Eataly? A famous chocolatier's shop? Not sure yet, but I will keep you posted. Giada De Laurentiis has a good recipe if you are feeling ambitious and want to make your chocolate pasta from scratch. If you make chocolate pasta from scratch for your significant other, he or she will love you forever.

Have you ever heard of dark chocolate balsamic vinegar? Have you ever heard of dark chocolate balsamic vinegar? If you have not, then you’re about to have your world rocked. This liquid wonder entered my life many years ago when I worked at The Filling Station, located in Chelsea Market. They offer to ship on their products, so go ahead and order yourself some Dark Chocolate Balsamic Vinegar. Add this to the Arugula Salad that you will serve as your first course for this menu and your plus one won't know what hit 'em. Pair this vinegar with some olive oil and you've got a super delicious combination on your hands

.A good way to jazz up this Valentine’s Day, even more, is to sip on a flavored liqueur, such as Frangelico, Kahlua, baileys. Or mix them all together in an espresso martini along with the chocolate truffles. An after-dinner drink and some vegan truffles are the perfect way to end this three-course meal. This Valentine's Day, I want to give you the gift of chocolate recipes, so chocolate is in every course. Are you up for the challenge?

FIRST COURSE

Arugula Salad with Dark Chocolate Balsamic

Recipe Type: Salad

Author: Michele Wolfson

Ingredients

2 cups baby arugula
4 fresh figs, washed and quartered
1/4 cup semi-soft goat cheese
3 TBS dark chocolate balsamic glaze
1 tsp extra virgin oil

Instructions

Arrange arugula in a mixing bowl.
Top with quartered figs and goat cheese.
Mix vinegar and olive oil in a small bowl and then pour over arugula.
Place in a salad bowl or in two small plates and enjoy!

SECOND COURSE

Dark Chocolate Linguine in a Light Cream Sauce Recipe

Author: Michele Wolfson

Ingredients

1 lb dark chocolate linguine
½ cup walnuts, chopped
1-pint heavy cream
¼ cup freshly grated parmesan
¼ cup freshly grated asiago
3 tablespoons unsalted butter, at room temperature
2 tablespoons fresh sage leaves, about 6 leaves
One 2-ounce block bittersweet chocolate

Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8 to 10 minutes or according to package.
Meanwhile, toast walnuts on a baking sheet in the oven on 350 degrees until cooked on the inside or over a stovetop.
Then, put heavy cream in a medium-sized pot on med-low heat for one minute. While your cream is heating, put the egg yolk in a bowl and beat it. Then add a tablespoon of the warm cream into the bowl with the beaten egg and continue to mix them together.
Add the egg and cream mixture into the pot with the rest of the heavy cream. Add your cheeses. Add salt and pepper to taste.
Meanwhile, place butter in a skillet and stir over medium heat until melted. Reduce the heat and simmer until frothy. Continue to cook until the butter has a nutty aroma and turns a caramel color, about 3 minutes. Add the sage leaves and cook until they are browned and toasted, about 2 minutes. Remove the fried sage to a paper towel-lined plate.
Drain the spaghetti when ready and then place it in a pasta serving bowl. Pour your white sauce on your chocolate linguine.
Using a vegetable peeler, gently run the peeler over the chocolate to create chocolate curls. Sprinkle the curls over the pasta along with a few fried sage leaves and toasted walnuts.
This big bowl of wonderful smells like hot cocoa, and yes, pasta in chocolate form is delicious! Chocolate is great in all forms, as far as I'm concerned. Another great idea that my instructor at culinary school gave me for the sauce was to use Gorgonzola, honey, and walnuts instead. I almost initially used Gorgonzola and I will definitely be trying that the next time. It sounds incredible. Enjoy this with your Valentine, or whomever, and let me know about the outcome.

THIRD COURSE

Vegan Chocolate Truffles

Author: Michele Wolfson

Adapted mostly from The Natural Gourmet Institute Yield: 16 – teaspoon size truffles

Ingredients

1/2 cup coconut milk
1 TBS coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon almond extract
pinch sea salt
10 oz good quality/fair-trade bittersweet chocolate, finely chopped or ground
Truffle Garnishes:
(Place each on small separate plates)
1/2 cup sliced almonds
1/2 cup dried coconut
2 teaspoons dried chili powder with 1 Tablespoon of sugar
Or any combo you like.

Instructions

Line one standard size sheet with parchment paper.
In a small pot, combine coconut milk, coconut oil, cinnamon, extract, and salt. Heat on a low flame until the mixture comes to a boil.
Place ground chocolate in a medium-size bowl. Pour the mixture in the pot over the chocolate and let it sit for 2-3 minutes. Using a wooden spoon, blend ingredients together without any lumps.
Refrigerate for 20 minutes.
Use a small spoon to scoop out a small amount of the mixture. Quickly roll into any of your toppings plates.
Place truffles on a baking sheet. Place in the refrigerator and allow them to firm up. Serve chilled.