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As “V Day” approaches, normally we’d be scrambling for the perfect way to declare our love. But this year we’re covered, with tips from celebrated restaurateur, cookbook author and chef extraordinaire Rose Reisman. She shares her Valentine’s Day tips, including an easy (and indulgent) low-fat recipe. Stress not included.
How do you celebrate Valentine’s Day?
I love to visit Glow restaurant, where my entire healthy menu is featured. My husband and I start with a glass of champagne, then our chef has a wonderful Valentine’s special: raw oysters to start, a delish lamb or fish dish, finishing with one of our chocolate shot-glass desserts.
Do you have any Valentine’s Day traditions?
I love to have my entire family over, either the day before or after the actual date, for a fun indulgent dinner. The actual date they are with their “sweethearts,” I try to make one dish that each of my four children and husband love, and end with a great dessert.
Speaking of kids, what are some ways they can get involved?
When my kids were younger, they each got to invite a friend over and we’d have a fun children’s dinner that they all partook in making. We’d make desserts in the shape of hearts, and everything from our tablecloth to disposable dishes was pink.
How can we make the moment truly special?
Leave your stress at the office or buried away somewhere else for the night. Don’t talk about the kids, dogs or in-laws! Just savour the moment with each other as if you haven’t a worry in the world.
On that note, what’s a delicious, romantic, low-fat dessert to share?
I make an indulgent but lighter chocolate mud pie. It tastes like a rich molten cake, but with half the calories and fat. These are the bestselling desserts at Rose Reisman Catering. They are so dense, they’ll put you into chocolate heaven! You’ll never believe they are lower in fat. Drizzle with melted chocolate for an extra-special touch.
Miniature Chocolate Mud Pies
Preheat oven to 350°F. Lightly coat a 12-cup muffin tin with cooking spray.
In a bowl, mix 1 cup chocolate wafer crumbs, 1 tbsp water and 2 tsp vegetable oil. Divide and pat into the bottom of the muffin tin cups.
In a bowl, combine 2 tbsp semi-sweet chocolate chips, 2 tbsp hot water and 1 tsp instant coffee. Microwave for 40 seconds on High, or just until chocolate begins to melt. Stir until smooth.
In a food processor, purée 1 cup packed brown sugar, 1/2 cup cocoa powder, 2 tbsp all-purpose flour, 1/4 cup + 1 tbsp light cream cheese (about 2.5 oz), 2 large eggs, 1/4 cup low-fat sour cream, 3 tbsp corn syrup and 1 tsp vanilla extract. Add chocolate mixture and purée until smooth.
Spoon into tin and bake 12–14 minutes or until centres are slightly loose. Cool and chill two hours before serving. Decorate with icing sugar.