By: Jada Pan, Staff Writer

From heart-shaped boxes of chocolates to homemade chocolates on Valentine’s Day, chocolate and the day of love go hand-in-hand as a symbol of love and affection. This “chocolate délice” takes the tradition further, a classic French dessert made of decadent ganache, airy crème chantilly, and layers of crisp almond dacquoise. Despite its elegant look, it is quite easy to make from scratch at home, adding a heartfelt, thoughtful touch to this chocolate dessert. Whether you’re baking it as a gift, to share with others, or simply for yourself, this chocolate délice will make your Valentine’s Day especially sweet.

Chocolate Délice

From “On Cooking”

Yield: 1 8-inch (20-cm) cake

Classic Dacquoise (recipe follows)

Ganache (recipe follows)

Crème Chantilly (recipe follows) 

1. Spread an even layer of ganache over two of the dacquoise disks.
2. Top one disk with about ¾ cup (170-ml) of crème Chantilly. Place the second disk on top, chocolate side up. Top off with another ¾ cup (170-ml) of crème Chantilly. Position the third disk on top, flat side up.
3. Spread the remaining crème Chantilly over the top and sides.
4. Freeze to firm the cream, about 1 hour. Remove from freezer and refrigerate until ready to serve.

For the Classic Dacquoise

2 oz (60 g) Blanched almonds 

6 oz (180 g) Granulated sugar

3 oz (90 g) Egg whites

1. Preheat oven to 225℉ (110℃). Line a baking sheet with parchment paper. Draw three 8-inch  (20-cm) circles on the parchment paper.
2. Grind the nuts in a food processor. They should be as dry as possible. Combine with 2 ounces (60 g) of the sugar and set aside.
3. Whip the egg whites on medium speed until foamy. Increase the speed and gradually add in 1 oz (30 g) of the sugar.
4. Continue whipping the egg whites until it forms soft peaks. Gradually add the remaining sugar and whip until smooth and glossy, about 2 minutes.
5. Sprinkle the almond sugar mixture over the meringue and fold together by hand.
6. Using a pastry bag with a plain tip, pipe the meringue into 3 8-inch (20-cm) disks.
7. Bake until firm and crisp but not brown, about 60-75 minutes. Cool completely.

For the Ganache

4 oz (120 g) Semisweet chocolate

3 oz (90 g) Heavy cream 

1. Chop the chocolate into small pieces and place in a bowl.
2. Heat the cream just to boiling. Pour the cream over the chocolate and stir until the mixture is glossy and smooth. Allow it to cool slightly before using.

For the Crème Chantilly

1 qt (1 L) Heavy cream

3 oz (90 g) Sugar

1 tsp (5 ml) Vanilla extract

1. Whip the ingredients together until soft peaks form.

This Valentine’s Day, rather than store-bought gifts, add a homemade touch and celebrate with a rich chocolate délice. Enjoy every bite of the sweet yet slightly bitter taste of chocolate ganache reflecting the many feelings on the day of love, while the sweet cream and crunch of the dacquoise balance all its flavors and textures. And of course, food is always more delicious with others, so share this dessert with friends and family for sweet moments together. I hope that you enjoy the day of love just as you’ll enjoy this chocolate délice.