Valentine's Day Treats: Chocolate Ganache, Strawberries, & Fudge Cookies

Naturally, I had to make some delicious chocolate desserts for Valentine's day. The recipe for soft & chewy chocolate drops from the back of the box of unsweetened BAKER's chocolate squares was perfect for the occasion. This first time I made these cookies I immediately thought they tasted like fudge--one of my guilty pleasures--and I now make them whenever I have a craving.

I also made simple chocolate ganache to top the cookies (instead of the glaze recipe listed on the box), which I used to dip chocolate strawberries as well. This made for a rich & chocolately night indeed!

First I made the chocolate drops. (this makes about 4 dozen cookies)

Ingredients:
4 squares unsweetened baking chocolate (4 T butter + 12 T unsweetened cocoa powder)
3/4 c butter
2 c sugar
3 eggs
1 t vanilla
1 1/2 c flour

Melt the butter, then stir in the chocolate until combined. Mix in sugar. Add eggs & vanilla and mix together well for a few minutes. Finally add the flour and stir until a dough is formed. Preheat the oven to 350 F and put the batter in the fridge so it is easy to shape later.

Semisweet chocolate for the ganache

While the oven is heating, make the glaze.

Ingredients:
1 c heavy cream
8 oz semisweet baking chocolate, chopped up

Pour the cream into a heavy-bottomed pot and heat slowly until a simmer. You will see bubbles form along the edges of the pan when it is hot enough. Stir while it is heating.
While it is heating, chop up the chocolate and place the pieces in a bowl. When the cream is ready, pour it over the chocolate and let it sit for ~20 seconds. Whisk the mixture together until it is creamy and smooth. Dip strawberries immediately & set aside on wax paper or a plate.

By this time the oven should be ready. Grease a cookie sheet and remove the dough from the fridge. Roll out 1'' balls and place them 2'' apart. Bake 8-10 minutes, until set. Let stand on the baking sheet a few minutes after you remove them from the oven, before transferring them to a wire rack. Dip the tops in ganache and sprinkle with powdered sugar. Enjoy warm or cooled, but don't eat too many ;)