Celebrate love with Bachelor Nation!
Valentine’s Day is coming, and here at Bachelor Nation, we love any excuse to encourage love.
And the key to some Bachelor Nation stars’ hearts actually lies in their stomachs.
Enjoying a meal together, whether it’s a home-cooked meal or a fancy night out, is an extremely special way to connect.
So former Bachelorette Katie Thurston and her boyfriend, Bachelor Nation star John Hersey, share their favorite romance recipes.
Check out their exclusive interview with BachelorNation.com below!
Bachelor Nation: Is there one type of food that you find most romantic?
John Hersey: For me, any homemade meal that we can cook together! A glass of wine while cooking is necessary.
Katie Thurston: Agreed! Everything that goes with red wine!
NOT : I like this! Do you have a favorite dish that your partner cooked for you?
KT: I love John’s Vegan Butter Chicken (Murgh makhani)!
JH: Katie makes an amazing breakfast, which is perfect, because I’m the worst at making breakfast foods.
NOT : Looks like you’re having a great game! Is there a favorite dish that you have prepared for your partner?
KT: My Jackfruit Pulled “Pig” BBQ Sliders! This is my favorite recipe to use for these.
JH: Oooh, my garden salad accompanied by my truffle and mushroom ravioli with a creamy pesto sauce.
NOT : These two sounds delicious! Do either of you have a recipe you’d like to share that you’ll be making for your partner this Valentine’s Day?
JH: Yes! I have a recipe for an amazing dessert – pots of bittersweet chocolate cream.
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
Crème fraîche or whipped cream, to serve
- Preheat the oven to 300 degrees.
- In a heavy-bottomed saucepan, bring the cream and milk to a boil.
- Remove from fire; whisk in chopped chocolate until smooth.
- In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour the hot chocolate into the yolks.
- Strain through a very fine mesh sieve into a large measuring cup or bowl.
- Divide the mixture into 2-4 ounce espresso cups or small ramekins. Place the filled cups in a large roasting pan placed on the center rack of the oven.
- Add hot tap water to the pot, halfway up the sides of the cups. Cover dish with foil; use fork to poke holes in foil.
- Bake until edges are slightly set (lifting foil to check) but center is still jiggly – it will harden as it cools – 30-35 minutes.
- Transfer mugs to wire rack to cool completely.
- Refrigerate at least 3 hours before serving with fresh cream or whipped cream.