A romantic Valentine's dinner for two!

Three cheese fondue with champagne

4 tsp cornstarch
1 tablespoon fresh lemon juice
1 1 / 4 cups dry champagne (brut)
1 large shallot, chopped
2 cups coarsely grated cheese (about 7 oz)
1 1 / 3 cups coarsely grated Emmental cheese (about 5 ounces)
02:01 Cup diced Brie or Camembert rind

Cheese (about 3 ounces)
2 teaspoons Beau Monde Seasoning
1 baguette French bread, crust left, cut the bread into 1 inch cubes

Before Mix cornstarchand put the lemon juice in a small bowl, dissolve cornstarch until by.

According Combine Champagne and shallot in fondue pot or heavy medium saucepan, cook over medium heat, let stand for 2 minutes.

Third Remove from the heat.

Fourth Add to mix all the cheeses (slow) and combine.

Fifth Stir in cornstarch mixture.

Sixth Back fondue pot over medium heat and stir until cheese is melted and smooth and fondue thickens and boils, about 12Minutes.

Seventh season with fondue Beau Monde seasoning.

8th Place on burner, candle or canned heat to keep warm.

Ninth Serve with bread cubes.

Dark Chocolate Souffle

1 oz cream
4 ounces dark chocolate
2.1 tbsp butter
2 large egg (yolk and egg white separately)
A pinch of cream of tartar
04:01 cup sugar
1 teaspoon Spice coffee and chocolate

Before Preheat oven to 375ýF

According Prepare two 6 oz molds with cold butter. Pourbit 'of sugar mixed with cocoa ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.

Third Melt the butter, cream, chocolate and coffee and chocolate in double boiler Spice. to help mix the merger. Once the chocolate has melted, turn off the heat.

Fourth Beat two egg yolks into the chocolate.

Fifth In a medium bowl, Beat the egg whites with cream of tartar until egg whites reach soft peaks. The egg white laceshould depend on soft peaks.

Sixth Add sugar to egg whites and continue beating until stiff reach. Add a little white 'at a time, fold in chocolate mass.

Seventh No more mixing, fold the remaining egg whites into the batter.

8th Pour the batter into two prepared tins. Fill in at least three quarters of the climb. Place a piece of chocolate or berries on each and press gently into dough.

Ninth Place the molds on a baking sheet andPut the pan in the oven on a rack in middle position. Bake the soufflé for 15 minutes at 375 F. After fifteen minutes, the souffle has risen out of the ramekin.

10th Serve immediately in the ramekin. As the soufflé cools, falls and denser. Sprinkle with spices and coffee and chocolate and garnish with berries or 2 pieces of dark chocolate.