Valentine’s day is coming up hot and heavy. Whether you loathe or love this Hallmark-handed holiday, it’s nice to have an excuse to appreciate your partner – although hopefully you do this more than once a year.
While it’s fun to treat yourself to a fancy meal, eating out on valentine’s day is highly overrated. Skip the crowds and over-priced menu this year by dining in. Whip up a fancy feast for your beau or make a date of it by cooking together. Whatever you do, be sure to make these mexican hot chocolate covered strawberries.
Mexican Hot Chocolate-Covered Strawberries
Prep time: 5 minutes | Cook time: 3 minutes | Serves 2 to 4
The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness. (From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.)
1 (3-ounce) block semi-sweet dark chocolate, chopped or grated
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 pound strawberries, cleaned
1. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the chocolate, stirring with fork or whisk so it melts evenly and doesn’t burn. Add the cinnamon, cayenne, and salt. When fully melted, remove from the heat to prevent burning.
2. Holding the strawberries by the stem end, dip them in the melted chocolate, coating them on each side.
3. Place the dipped strawberries on the prepared cookie sheet and refrigerate for at least 30 minutes to set the chocolate, or until ready to serve.