Happy Valentine's Day from Our Award-Winning Chefs

Treat your valentine to yummy recipes from the men behind campus cuisine.

Chocolate Pots de Crème

Recipe by Chef Rocky Rockwell, Executive Chef

Classic dessert for your favorite valentine.

Yield: 4- to 6- servings

Pots de Creme

Time: 55 minutes, plus chilling

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 4 ounces bittersweet chocolate, finely chopped
  • 4 egg yolks
  • 3 tablespoons sugar
  • 1/8 teaspoon kosher salt

Topping

Whipped cream

Directions

Preheat oven to 300 degrees.

In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.

In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.

Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.

Bake until edges are lightly set (lifting foil to check) but center is still jiggly (it will set as it cools).

Transfer cups to a wire rack to cool completely (30 to 35 minutes). Refrigerate at least 3 hours before serving with whipped cream.

Devil’s Cookies

Recipe by Dewey McMurrey, Executive Sous Chef

Kick it up a notch with these savory and sweet cookies.

Yield: 16 cookies

pepper jelly

Ingredients:

  • 1 3/4 cup all purpose flour
  • 1/3 cup sugar
  • 1 egg (whole)
  • 1 egg yolk
  • 4 ounces unsalted butter (softened)
  • 1/2 cup hot red pepper jelly

Directions

Place first five ingredients in a food processor (except for the jelly) pulse until it just starts to come together.

Place on plastic wrap and gently form a ball with the dough.

Wrap well and refrigerate for at least an hour.

Preheat the oven to 325 degrees and loosen the jelly in a sauté pan.

Roll the dough into 1-inch balls, place on a sheet pan and flatten with your hand or a greased spatula. Use your finger or an instrument of similar size to make a well in the center of each cookie; fill the hole with 1/2 teaspoon of the jelly.

Bake 35 to 40 minutes until edges are golden and the center bubbles.

Cool and serve.