4 Ways to Use Up Leftover Valentine's Day Chocolate

Every year, loads of Valentine's Day chocolates suffer the same fate. You get a big box of truffles that night, filled with ganaches, pralines, and fruit jams that you can't wait to enjoy. But by day three or four, candy is the last thing you want to eat. So they sit there on your counter, day in and day out, and before you know it, it's mid-March and the box is still unfinished.

That's where we come in. We consulted our test kitchen for their best tips for reusing leftover chocolate. Some of the ideas are obvious, such as adding extras to the macaroons, but you can also use the chocolate to upgrade your popcorn, milkshakes, and more. Read on to learn how to pull it out.

1.     Fudgy Chocolate-Walnut Cookies

One of the easiest ways to use up chocolate is to add them to cookies. We have a number of recipes to match, from candied biscuits—made with bittersweet chocolate, white chocolate, mini peanut butter cups, and Mounds bars, so you can easily swap out truffles —to mint chocolate chip fingerprints. And here is an ideal you can try with.

Ingredients:

-       2 3/4 cups walnut halves (9 ounces)

-       3 cups confectioners' sugar

-       1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder

-       1/4 teaspoon salt

-       4 large egg whites, at room temperature

-       1 tablespoon pure vanilla extract

Method:

-       Preheat oven to 350°. Place 2 racks in the upper and lower 1/3 of the oven. Line 2 large rimmed baking sheets with parchment paper.

-       Spread the walnut halves on a large rimmed baking tray and bake in the oven for about 9 minutes until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop.

-       In a large bowl, beat confectioner's sugar with cocoa powder and salt. Beat chopped walnuts. Add the egg whites and vanilla extract and beat until the dough is moistened (be careful not to beat too hard or it will harden). Spoon dough onto baking tray into 12 evenly spaced mounds.

-       Bake the cookies for about 20 minutes, until the top of the biscuits is glossy and lightly cracked and feels firm to the touch; Move the pan from front to back and top to bottom midway.

-       Slide the parchment (with cookies) onto 2 wire racks to cool completely before serving.

2.     Chewy Black Licorice Chocolate Brownies

Brownies would be a no-brainer. You can chop the chocolate up, like in these chewy black licorice chocolate brownies.

Ingredients:

-       1 1/2 sticks unsalted butter (plus more for brushing melted)

-       1 cup all-purpose flour

-       1/2 cup unsweetened cocoa powder

-       2 tablespoons licorice root powder

-       2 teaspoons ground anise seeds

-       ½ teaspoon kosher salt

-       1 cup granulated sugar

-       1 cup brown sugar (packed)

-       3 eggs (large)

-       1 teaspoon pure vanilla extract

-       2 ounces bittersweet chocolate (chopped)

-       1/2 cup soft black licorice chews (3 ounces chopped)

Method:

-       Preheat oven to 350°. Line a 9-inch square baking tray with parchment or foil, leaving 2 inches of protrusion on either side. Brush the paper with butter.

-       In a medium bowl, whisk together cocoa powder, licorice root powder, star anise, and salt. In a large bowl, beat melted butter with both sugars, then beat eggs and vanilla. Stir in the dry ingredients, then add 3/4 of the chocolate and chewed licorice. Scrape the dough into the prepared pan and flatten the top. Gently press the remaining chocolate and chew the licorice into the dough.

-       Bake the brownies for about 40 minutes, until the toothpick inserted in the center comes out clean with a few moist crumbs. Let the macaroons cool completely, then lift them out of the paper pan. Cut the macaroons into 12 rectangles and serve.

3.     Chocolate Milkshakes

Let’s grab your favorite ice cream, chop up your chocolate, and throw it into the blender with some milk. It saves you a car ride and money.

Ingredients:

-       1 tbsp chocolate hazelnut spread (optional)

-       250ml semi-skimmed milk

-       2scoops chocolate ice creams

-       5 marshmallows

-       30ml double cream, whipped

-       1 tsp toasted hazelnuts, chopped

Method:

-       Put some chocolate spread on the back of a teaspoon and spread in a long line from the bottom of the inside of the glass to the top. Place the rest of the chocolate spread in a bowl in the microwave or in a small saucepan over low heat. Heat for a few seconds until runny and set aside.

-       Place milk and chocolate cream in a blender. Whisk everything until smooth then pour into your prepared glass.

-       Top with a layer of marshmallows and a spoonful of whipped cream. Garnish with some warmed chocolate spread and some toasted hazelnuts. Serve immediately with a straw.

4.     Popcorn

Instead of buying gourmet popcorn, leftover chocolate is a great excuse to make your own at home. Melt it—in the microwave or on a double boiler—and sprinkle the ribbon on top. Add nuts for more texture and flavor.

Ingredients:

-       Nonstick cooking spray

-       2 quarts popped popcorn

-       3/4 cup sugar

-       1/2 cup butter

-       1/4 cup corn syrup

-       1/4 cup cocoa powder

-       1 teaspoon vanilla

Method:

-       Preheat oven to 250 degrees F (120 degrees C). Spray a 10x15 inch baking pan with nonstick spray. Place popcorn and peanuts in a large metal bowl; set aside.

-       Combine sugar, butter, corn syrup, and cocoa together in a saucepan over medium-high; Bring to a boil, stirring constantly and cook for 2 minutes. Stir in the vanilla, then pour the popcorn into the bowl. Stir until the popcorn is evenly coated; Spread on the prepared pan.

-       Bake in the preheated oven, stirring several times for 30 minutes.

-       Remove popcorn from oven; Cool to room temperature to crisp up. Divide into small cubes and store in an airtight container.

Credit: Foodandwine