House Works: Valentine's Day Desserts

OK everyone... Valentine's Day is coming up this Friday. But, you don't have to spend a ton of money to make the day or evening memorable.

In this House Works, Chef Christopher Leon joins us with recipes for two great Valentine's Day desserts. And as you can imagine, it will certainly make your sweetheart happy.

Silken Tofu Chocolate Pie
Ingredients
• 13 ounces semisweet chocolate chips
• 1/3 cup coffee liqueur
• 1 teaspoon vanilla extract
• 1 pound silken tofu, drained
• 1 tablespoon honey
• 1 (9-inch) prepared chocolate wafer crust, recipe follows
• Chocolate Wafer Crust:
• 6 1/2 ounces chocolate wafer cookies
• 1 tablespoon sugar
• 3 ounces unsalted butter, melted and slightly cooled

Directions
Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chocolate Wafer Crust or graham cracker:
Preheat the oven to 350 degrees F. Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Berries with Balsamic Vinegar and Almonds

Makes a snack for two. Fresh berries are best, but frozen may be used if needed. Approximate cooking time: 5 minutes

Ingredients
5 oz fresh berries
4 tsp balsamic vinegar
1/3 cup slivered almonds

Directions
Wash and slice fresh berries (if needed).
Evenly separate the berries between two small bowls.
Pour 2 tsp of balsamic vinegar over each serving.
Top with slivered almonds.


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