British Virgin Islands fanatic, Kenney Chesney, wrote the song Magic, describing our beloved Virgin Islands.
One of my favourite lines is: “This crazy rock has got a lot. Of romance and sex appeal.” Truer words couldn’t have been spoken – the Virgin Islands are full of romancing and dancing; wining and dining.
All throughout the year, we host charter guests honouring a myriad of celebrations, from engagements to weddings, anniversaries to vow renewals, or even just a lifetime of partnership and friendship. But, there’s that one, unique, love-struck holiday that visits us in the middle of February: Valentine’s Day.
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Cupid sends his arrows soaring throughout the Virgin Islands on this romantic day and gastronomic celebrations accommodate the heart-throb-inspired courtship.
For a Valentine’s dinner on board our crewed charter yacht Lolalita, we serve a multi-course dinner, ending with an enchanting, passionate dessert, paired with a delectable digestif cocktail.
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Dark Chocolate Habañero Mousse Tart with Salted Caramel
- 1 package (approximately 36 cookies) Oreos, crushed
- 1 cup butter, divided
- 2/3 cup packed brown sugar
- 1 ¼ cup heavy whipping cream, divided
- 12 oz. dark chocolate
- ¼ tsp Habañero Chili Powder
- Cocoa Powder
- Preheat oven to 350ºF. In a large mixing bowl, combine crushed Oreos and ½ cup melted butter until smooth; press into a large tart pan, or 6 small tart pans. Bake for 15 minutes. Set aside to cool.
- In a small pan, melt ½ cup butter and brown sugar together, whisking constantly, about 10 minutes. The sugar should boil and slightly darken in colour. Remove from heat and whisk in ¼ cup heavy cream. Pour half the caramel over the Oreo crust and set aside to cool.
- In a double boiler, melt together chocolate and 1 cup heavy cream. Add in habanero chili powder and whisk until smooth. Set aside to cool for 15 minutes, then pour into crust. Let cool in refrigerator for at least 3 hours, up to 3 days. To serve, sprinkle plates with cocoa powder; heat saved caramel, adding in a splash of heavy cream to loosen. Cut tart into even pieces and place on plates. Pour caramel overtop and garnish with a red chili pepper.
Cinnamon Ronchata Martini
- ½ cup white sugar
- 1 tbsp. & ½ tsp Ceylon Cinnamon
- 2 oz. Vanilla Rum
- 2 oz. Cinnamon Liqueur
- 3 oz. Half-and-Half Cream
- 1 tbsp. Simple Syrup
In a small bowl, mix ½ cup white sugar and 1 tbsp. Ceylon Cinnamon. Pour onto a plate; lightly wet the rim of your martini glass and dip in the cinnamon sugar, spinning until well coated. Fill martini shaker with ½ tsp cinnamon, vanilla rum, cinnamon liqueur, half-and-half, and simple syrup. Fill shaker with ice and shake until cold. Strain and pour into martini glasses, garnish with a dash of cinnamon – enjoy with your loved one!
Megan Schlobohm, Chef - SV Lolalita
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