How romantic a holiday can it be without a little bubbly? Taittinger champagne knows that and has all the right vintages for every nibble and occasion. I attended a romantic themed "Uncage My Heart" event to sample all of their lovely offerings. They created a sexy lounge of seductive bites for Valentine's Day.
It was very obvious that the key to setting a sexy mood with food was to inject lots of chocolate with the champagne. Taittinger's Champagne Rose was the right bubbly for a romantic atmosphere. Truffles, handmade marshmallows, caramel popcorn drizzled with chocolate and little cakes that looked like breasts set the tone. All bite-sized and easy to pop into your lover's mouth (the treats, not breasts).
Decor wise, lots of red and pink was right for the holiday. Floral arrangements combined lots of different flowers and textures in different shades of pink and red. The flowers were loosely tied so it seemed less formal, more romantic and carefree.
Chef Camille Becerra in rustic French chef fashion demonstrated a heavenly chocolate mousse recipe. To watch her make it, it seemed simple. To make it on your own? That might be labor of love. Try it for yourself:
Camille Becerra's Salted Chocolate Mousse
11 tbsp. bittersweet Chocolate
11 tbsp. butter
Pinch of sea salt
4 eggs, separated
6 1/2 tbsp. plus additional 3 tsp. of sugar
Beat the egg yolks with a mixer with 100g of sugar until they are light yellow in color and fluffy.
Melt the chocolate, butter and salt in a double boiler over low heat. Stir occasionally. Remove the chocolate from heat immediately after the last solid piece of chocolate is melted. Fold in egg yolks.
In a clean bowl, beat egg whites with 15g of sugar until soft peaks form. Do not over beat.
Fold in half of the egg whites into the chocolate mixture, then incorporate the second half. Chill for an hour before serving.