My co-teacher’s birthday was in February, so in an effort to please my students through culinary delights, I made the most colorful cake ever. It was like eating rainbows made of sugar, which for five-year-olds is up there with unicorns and dinosaurs on the awesomeness scale. Last month was also Valentine’s Day, so like a good Japanese girl, I made quite a bit of chocolate to share with friends and loved ones. By “loved ones”, I obviously mean my kindergarteners, not a boyfriend. You all should know me better than that by now.
Here’s the recipe for my Valentine’s Day candy:
Dark Chocolates with Bourbon Cream and Almond Filling
1 cup chopped nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
16 ounces confectioners’ sugar
18 ounces dark chocolate
chocolate molds (or small muffin liners)
1. Place the nuts in a sealable jar, the pour the bourbon over the nuts. Seal and allow to soak overnight.
2. Mix the butter and sugar then fold in the soaked nuts.
3. Melt the chocolate in a double boiler. Spoon a small amount of melted chocolate into the bottom of the chocolate mold, enough to cover the bottom. Add a dollop of the filling to the center of the mold, making sure it doesn’t touch the sides.
4. Fill in the rest of the mold with chocolate. Refrigerate until firm.