would certainly paint a picture of a romantic evening. And they would be right, but they wouldn't know the whole story. What fun it was to clandestinely peruse the grocery aisles, knowing that I knew something special, something no one else would be able guess. Though no one asked, I wanted to tell anyone and everyone, "These flowers are for me. This chocolate and these raspberries…for me too. I'm going to turn them into decadent candies that I'm going to enjoy with a glass of this beautiful pink Champagne. I have an admirer who knows me better than anyone else in the world…it's me!" I left the store, smiling to myself, with my secret intact.
Be your own secret admirer. Today. Tomorrow. And all the other days. Start cherishing yourself today. The more love you feel for yourself and others, the more love you will pull to you.
Double Raspberry Chocolatesmakes 20
20 petit-four foil cups*
6 ounces high-quality dark chocolate, chopped**
2 tbs raspberry wine or framboise liqueur
20 fresh raspberries
Melt the chocolate in the top of a double boiler (or heatproof bowl) over hot, not simmering, water, stirring constantly until smooth. Remove from the heat. Place a small cookie sheet or other flat tray in the freezer. With a pastry brush, "paint" a thick layer of chocolate over the interior surface of the petit-four cup.
Just before serving, put a generous 1/4 tsp. of raspberry wine into each chocolate cup and top with a raspberry.
Variation: put a small dollop of strawberry jam in the chocolate cup and top with finely diced fresh strawberries.
*Petit-four foil cups can be found at both cooking and craft stores. They look like mini cupcake liners.
**I highly recommend using high quality dark chocolate for this recipe. Not only does the flavor pair well with the raspberry, but also it will be much easier to work with than chocolate chips or milk chocolate, which are softer and will likely melt in your fingers before you remove the foil mold.