The ultimate Valentines Day Dessert – a heart-shaped galette made with a chocolate graham cracker crust and filled with strawberries and a chocolate drizzle
V’Day is controversial – some people love it – some people hate it. In our house, it falls exactly 3 days after our anniversary, so for Dave, it’s the perfect “two-for-one” scenario. Although nothing beats the year we actually got married and quite literally SKIPPED over Valentine’s day, departing the U.S. on February 13th and arriving in New Zealand on February 15th. #DavesBestValentinesDayEver.
But regardless of your feelings, at best it’s a great excuse to take advantage of heavy chocolate consumption and to make everything into the shape of a heart. Like THIS Chocolate Covered Strawberry Galette.
When I made this Chocolate Caramel S’More Galette this summer, I swore I’d never make a pie again. Galette’s are lazy, so easy to throw together, and the more “un-perfect” they look, the better they seem to taste. If you’re looking for a quick and easy V’day dessert to throw together for that someone special, but you don’t want to spend forever and a day in the kitchen, THIS is your star right here! The fab flavor of chocolate covered strawberries without all the dipping. AND IT’S HEART SHAPED {high five emoji}.
- 12 chocolate graham cracker squares (6 full sheets) to yield 1 cup of chocolate graham cracker crumbs
- 3/4 teaspoon kosher salt
- 2/3 cup flour, plus more for rolling
- 2 tablespoons sugar, plus more for dusting
- 1 egg, plus 1 for egg wash
- 6 tablespoons butter, melted
- 2 cups strawberries, hulled and halved
- 2 tablespoons sugar
- 1 tablespoon flour
- 2oz of chocolate (milk or dark)
- Preheat oven to 350 degrees F.
- In a large ziplock bag, crush your graham crackers using a rolling pin, crushing them into fine crumbs (some larger crumbs are okay).
- Transfer crumbs to a medium bowl (you want to have 1 cup total). Add salt, ⅔ cup flour, and 2 tablespoons of sugar. Mix to combine, then add 1 egg and the melted butter.
- Mix with fork until dough forms, no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily but thats ok.
- Generously flour a piece of parchment paper and place the ball of dough on top. Lightly flour top of dough, then cover with another piece of parchment.
- Using bottle or rolling pin, roll dough into a round circle, about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.
- In a mixing bowl, combine your strawberries, sugar and flour together and mix until combined. Set aside.
- Cut a small triangular slit at the top of the dough (making the circle into a heart). Leaving about a 2" border, brush the outside of your dough with egg wash, and then sprinkle sugar over the egg wash. Pour the strawberries onto the dough, in a loose heart shape (doesn't have to be perfect).
- Using edges of parchment to help lift, fold empty border of dough up and over the strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.
- Bake the galette in the bottom rack of your oven for 30-35 minutes, until the strawberries juice starts to bubble and the crust starts to turn golden brown. Take out and let sit for 5-10 minutes.
- Before serving, melt your chocolate in 15 second increments until fully melted, and then drizzle over the top of the galette. Serve warm or at room temperature.