Bacon wrapped Dates with Cheese and a Pomegranate Reduction with Chocolate Soup

Valentines day; even the very name evokes as many mixed emotions as humanly possible. To some that are alone..it may mean a sad day, to others, it is a celebration of a love they share with someone special. I guess I am overly romantic at heart. I like a quite, candle lit dinner at home, wonderful, sexy food, a great bottle of Champagne, some tantalizing desert, some old R&B playing in the background.......

This desert has two elements, something salty, savory and sweet that you eat with your fingers and a sweet, velvety smooth chocolate that is so decadent that it will put those butterflies back in your stomach! If your partner does not thing this is a romantic..I'm sorry you picked a boring partner! Remember...sounds of joy and "Oh My God.." are sounds you want to hear from the beginning to the end of your perfect valentines date, including the meal.  ( I think I just made this post PG-13!)

Bacon Wrapped Dates, stuffed with Goat Cheese

 

Ingredients

• 4 oz of cream cheese
• 3 oz of goat cheese
• 12 pitted dates (preferably Medjool)
• 6 slices bacon cut into half
• 6 oz pomegranate juice
• 1 tablespoon of balsamic vinegar
• 1tablespoon of sugar
• 12 wooden picks
  
  

Directions

Heat the oven to 400 degrees F. 

First , in a small saucepan, whisk together pomegranate juice, balsamic vinegar and sugar, over medium heat cook down mixture till at least ½ reduced and mixture is thick and syrupy.

Mix together Cream cheese and goat cheese, transfer mixture onto plastic wrap, and roll into a cigar shaped tube in the plastic wrap; let refrigerator for an hour to make easier to cut. After cheese is chilled, cut into 1”-1 1/2” pieces and stuff into center of each date, then wrap one piece of bacon around each date and secure bacon with a toothpick. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan. 

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes additionally. Drain on a paper towel or wire rack. Serve with pomegranate reduction drizzled over top immediately.

Chocolate Soup

 

Ingredients

• 3 1/2 cups of whole milk
• 1 cup sweetened condensed milk
• 1 teaspoon of Madagascar Bourbon Vanilla Bean Paste (if you have fresh Vanilla bean work too!)
• 10 oz Ghirardelli 70% Cacao Extra Bittersweet Baking Bar, chopped
• 2 oz of Crème de cacao
• 2 oz of Godiva chocolate liqueur
• 5 tablespoons cornstarch
• 5 tablespoons cold water
  

Directions

In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean paste. Bring the mixture almost to a boil, stirring constantly. Remove from the heat, let cool for 5 minutes

Put the pan on low heat, add the chocolate, whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the a slurry little at a time, whisking constantly, until the soup is thick and smooth. Soup is nearly done when the bubbles are gone and the chocolate has thickened, about 5minutes . Add in Crème de Cacao and Godiva chocolate liqueur, whisk and heat an additional 2 minutes

Pour the soup into bowls and garnish with whipped cream.