Aren\’t these red Lindor hearts from Lindt just darling? They\’re here just in time for Valentine\’s day and they\’re virtually a sure thing if you\’re trying to win over a certain someone.
And if you really want to give your heart away this Valentine\’s day, why not surprise your loved one with Lindor\’s red heart-shaped tin ($5.99). Each adorable tin contains four delectable Lindor milk chocolate balls.
These heart-warmers are perfect for anyone close to your heart.
You can find these sweet treats at Big W, Kmart, Myer and selected food stores.
For further information, visit www.lindt.com.au and if you’re feeling clever, you can give this Chocolate Chiboust a go for Valentine’s.
Valentine\’s Day tÃªte-Ã -tÃªte
Chocolate Chiboust with Fresh Raspberries
(A video of how to make this recipe can be found at the Lindt Website)
THOMAS SCHNETZLER – LINDT MAÃŽTRE CHOCOLATIER
Serves one couple (2 portions)
Preparation time 20 minutes plus at least two hours setting time
- 120 ml milk
- 1 vanilla bean, scraped
- 30 g castor sugar
- 10 g corn flour
- 2 eggs, separated
- 120 g Lindt Excellence 70% Cocoa, melted
- 1 punnet fresh raspberries
- Garnish: chocolate flakes; (optional) gold leaf
Place milk, half the sugar and scraped vanilla bean into a medium saucepan.
In a small bowl, put the egg yolks, corn flour and two tablespoons of the milk mixture from the pan and mix until smooth, set aside.
Place the saucepan with the milk onto the stove and bring to the boil on medium heat.
Once boiling, take off the heat, remove vanilla pod and mix approximately one third of the hot milk into the egg yolk mixture. Return the saucepan to the stove and on low heat, stir with a whisk and cook to a thick custard. Set aside.
In the meantime start the meringue by mixing the remaining sugar into the egg whites and gently warm up to dissolve the sugar. You can do this over a water bath or on a low heat gas flame.
Place egg whites in the bowl of an electric mixer and with a whisk attachment whip to a stiff meringue.
Using a hand whisk, gently fold meringue into the hot custard base.
Lastly, mix in the melted chocolate.
Divide the mixture into well-greased heart-shaped moulds and place into the fridge to set for at least two hours.
Tiip: Lining the moulds with baking paper first will make the Chiboust easier to remove.
Release the Chiboust from the moulds and place in the middle of a large serving plate.
Top each dessert with fresh raspberries and add some chocolate dÃ©cor and gold leaf for a truly momentous dessert.
Once the chibouste mixture is ready you can create his and hers desserts by splitting the mixture into two and flavour one half with rosewater and the other with a few drops of Angostura Bitters before filling the moulds.
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