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Valentine’s Day Dark Chocolate Raspberry Pastry Flowers

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Valentine's Day on www.virginiawillis.com

Valentine’s Day often means bouquets of beautiful flowers and luscious boxes of chocolate. What about combining the two? With a store-bought pie crust, you can easily make these simple and beautiful pasty flowers filled with rich, dark chocolate and topped with sweet raspberry jelly for Valentine’s Day. Folks will think you went to a fancy French patisserie when they are very easy to make at home. Check it out!

Store-Bought Pie Crust

I love the rich, buttery taste of homemade pie crust like the one I made with Martha Stewart for my Double Chocolate Chess Pie, but let’s face it — unrolling a box of store-bought pie crust is pretty darn easy. (You can watch the video of that Chess Pie segment here.)

The best part about these Dark Chocolate Raspberry Pastry Flowers for Valentine’s Day is that they are super simple and a showstopper! The pie crust is filled with smooth and creamy rich, bittersweet chocolate that melts in the hot oven, topped with cane sugar that becomes crunchy and crispy as it bakes, dusted with confectioners sugar that simply melts in your mouth, and then garnished with bursts of sweet-tart raspberry jelly. It’s pie crust pastry perfection.

Martha, Martha, Martha

Speaking of Martha — you can eyeball things and be more freeform when making these Dark Chocolate Raspberry Pastry Flowers, but it is more precise if you pull out your kitchen ruler. There’s no need to be too uptight about measurements! Just remember the goal is to create one square then cut that square into four smaller squares. I am certain you are going to love these Valentine’s Day treats.

Valentine's Day on www.virginiawillis.com

How-To Make Dark Chocolate Raspberry Pastry Flowers Video

There’s a step-by-step video on my YouTube channel on how to make my Dark Chocolate Raspberry Pastry Flowers. I am absolutely in love with them! I hope you and your sweeties enjoy them for Valentine’s Day, too.

Bon Appétit, Y’all

Virginia Willis

PS Do you need even MORE chocolate for Valentine’s Day? Take a look at these No-Bake Chocolate Peanut Butter Bites and my Chocolate Pots de Crèmewith a deep dive on how chocolate is made! 

Valentine's Day on www.virginiawillis.com

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Dark Chocolate Raspberry Pastry Flowers

Prep Time15 minutes
Cook Time15 minutes
Chill15 minutes
Course: Dessert
Cuisine: American, French
Keyword: chocolate, pastry, raspberry, Valentine's Day
Servings: 8
Calories:

Ingredients

  • 1 large egg
  • 2 tablespoons water
  • Pinch of Kosher salt
  • 2 sheets of store-bought pie crust
  • 20 bittersweet chocolate chips
  • 8 tablespoons cane sugar, granulated sugar, or sanding sugar
  • 1/4 cup confectioners sugar
  • 2 tablespoons raspberry jelly

Instructions

  • In a small bowl whisk together the egg, water, and salt. Line a baking sheet with a nonstick silicone baking mat or parchment paper. Set both aside.
  • Roll out one sheet of the store-bought pie crust. Using a knife or pizza cutter, trim off the round parts of the circle to make a 7 x 7-inch square. (You can be precise and get your Martha on and use a ruler or be more free form; it’s up to you.)
  • Using one of the scraps of dough, punch out or cut out 4 small hearts. Set the hearts aside.
  • Cut the square into 4 equal squares. (If you’re being precise, that’s 3 1/2 x 3 1/2-inches.)
  • Using a paring knife, at the halfway point on each side of the square, cut towards the center without cutting through the center. Brush the square with reserved egg wash.
  • Place 4 chocolate chips in the center. Place the 5th on the top in center of the 4 chips. Fold the four corners into the center, but not completely covering the chips to create 4 triangles surrounding the center of chips.
  • Starting with one of the triangles, bring the points towards one another to form a petal and pinch to seal. Repeat with the remaining 3 triangles.
  • Brush one of the hearts on both sides with egg wash and place the heart in the center of the flower, covering the chips. Transfer to the prepared baking sheet. Repeat with remaining ingredients to create 8 flowers total.
  • Heat the oven to 400F. Transfer the baking sheet to the refrigerator and chill the dough in until cold and firm, about 15 minutes. Brush with (yes, you guessed it) egg wash. Sprinkle each flower with about 1 tablespoon of sugar.
  • Transfer to the heated oven and bake until the flowers are golden brown, about 15 minutes. Remove to a rack to cool slightly.
  • Working with one flower at a time, using a piece of paper or paper towel cut in the shape of a heart cover the center and sprinkle with confectioners sugar.
  • Using a pastry bag fitted with a round top or a food storage bag with the tip snipped off, pipe raspberry jelly into the four petals. Serve with love.

 

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.) 

If you are interested in hosting me for a speaking engagement, event, cooking class, or book signing, let me know! Send an email to jona@virginiawillis.com and we’ll be back in touch as soon as possible.

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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and executed the food styling for a Super Bowl commercial seen by over 160 million people. Virginia is a Beard award-winning cookbook author, chef, content creator, and motivational speaker. She has lost 65# and kept it off for more than 3 years. Because of her own health journey, she is a cheerleader for others seeking to make lifestyle changes to feel healthier and happier. Her experience inspired her to launch “Good and Good for You” a lifestyle brand rooted in culinary that shares health and wellness content through digital channels; public speaking; and print media. Fans love her approachable spirit and friendly down-to-earth style. For more information visit virginiawillis.com

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