All the Hollywood love stories end with marriage, but the screenwriters have it wrong.
Marriage isn’t the final act, it’s just the opening scene.
Hubs and I celebrated our wedding anniversary a few days ago and, although we’re still at the start of our story, it’s getting more beautiful with every passing chapter.
Seriously, it’s a page turner.
Every self-help book will tell you that communication is a key ingredient of any good relationship.
While I tell hubs I love him every day, I still like to express myself through food (cooking has always been my go-to emotional outlet).
Which is why, to celebrate our aniversary, I decided on some coffee and chocolate treats. Those are two of hubs’ favourite things. You could omit the coffee extract if you’re not as keen/avoiding caffeine.
And, of course, they’re heart shaped.
The heart is what it’s all about after all. As e e cummings wrote: “I carry your heart with me (I carry it in my heart) i am never without it.”
*don’t worry – normal service (ie without the mushy stuff) will be resumed tomorrow
Mocha Chocolate Hearts
- 3 large eggs, separated
- 1/4 cup honey
- 1/4 cup butter
- 3oz dark chocolate (I used 88%)
- 2 very ripe bananas, mashed
- 1/4 cup cocoa powder
- 3 tsps coffee extract
- Melt the butter, chocolate and honey together until liquid. Remove from heat and let cool slightly.
- Mash in the banana, followed by the egg yolks (beating them in, one at a time).
- Sieve in the cocoa powder and stir in the coffee extract.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Fold the chocolate mixture into the egg whites, pour into a heart/muffin tray and bake at 350 for 12-15 minutes. Let cool completely before removing from tin (they should shrink away from the sides, making this easier).
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