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Decadent chocolate desserts your Valentine will love

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Chocolate is perfect for Valentine's Day, and how better to celebrate your love with a rich chocolate dessert? Here are a few favorites, and get ready to be kissed!

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Chocolate torte

1 (18.25 ounce) package dark chocolate cake mix


1 cup heavy whipping cream


1 (8 ounce) package cream cheese


2/3 cup packed brown sugar


1 teaspoon vanilla extract


1 (1 ounce) square unsweetened chocolate

  1. Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans.
  2. Allow cakes to cool.
  3. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
  4. In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
  5. In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
  6. Place the bottom layer of cake on the serving plate.
  7. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer.
  8. Finish top with the final 1/4 of filling and grate the chocolate on top.
  9. Refrigerate for 6 hours before serving.

Brownie Tiramisu

1/2 cup chopped pecans

1/3 cup coffee liqueur

1/3 cup strong brewed coffee

1 1/2 (4-oz.) semisweet chocolate bars, divided

3/4 cup butter

2 1/4 cups sugar, divided

3 large eggs

1 cup all-purpose flour

1 (8-oz.) container mascarpone cheese

1 teaspoon vanilla extract

1 cup whipping cream

  1. Preheat oven to 350°.
  2. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant.
  3. Stir together coffee liqueur and coffee.
  4. Coarsely chop 1 chocolate bar.
  5. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
  6. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended.
  7. Spoon batter into a lightly greased 11- x 7-inch pan.
  8. Bake at 350° for 35 minutes or until center is set.
  9. Remove from oven, and cool in pan on a wire rack 10 minutes.
  10. Pierce brownie multiple times using the tines of a fork.
  11. Pour coffee mixture over brownie.
  12. Let cool on wire rack 1 hour or until completely cool.
  13. Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl.
  14. Beat whipping cream at medium speed with an electric mixer until stiff peaks form.
  15. Fold whipped cream into mascarpone mixture.
  16. Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses.
  17. Spoon half of mascarpone cheese mixture over brownies.
  18. Repeat procedure with remaining brownies and mascarpone cheese mixture.
  19. Chop remaining half of chocolate bar into thin shreds.
  20. Sprinkle chocolate and pecans over mascarpone cheese mixture.
  21. Serve immediately, or cover and chill up to 24 hours.

Chocolate mousse

4 1/2 ounces bittersweet chocolate, finely chopped

2 tablespoons (1 ounce) unsalted butter, diced

2 tablespoons espresso or very strong coffee

1 cup cold heavy cream

3 large eggs, separated

1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

  1. Whip the cream to soft peaks, then refrigerate.
  2. Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth.
  3. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.
  4. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape.
  5. Sprinkle in the sugar and beat until soft peaks form.
  6. When the chocolate has reached the proper temperature, stir in the yolks.
  7. Gently stir in about one-third of the whipped cream.
  8. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
  9. Spoon into a serving bowl or individual dishes.
  10. If you wish, layer in fresh raspberries and whipped cream.
  11. Refrigerate for at least 8 hours.

Hot chocolate fudge cake

3.4 ounces all-purpose flour (about 3/4 cup)

2/3 cup unsweetened cocoa

5 teaspoons instant espresso powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup unsalted butter, softened

2/3 cup granulated sugar

2/3 cup packed brown sugar

1 cup egg substitute

1 1/2 teaspoons vanilla extract

1 (2.6-ounce) bar dark (71% cocoa) chocolate

2 tablespoons powdered sugar

  1. Lightly spoon flour into dry measuring cups; level with a knife.
  2. Sift together flour, cocoa, espresso powder, baking powder, and salt.
  3. Place butter in a large bowl; beat with a mixer at medium speed 1 minute.
  4. Add granulated and brown sugars, beating until well blended (about 5 minutes).
  5. Add egg substitute and vanilla, beating until well blended.
  6. Fold flour mixture into sugar mixture; fold in chocolate.
  7. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan.
  8. Cover and refrigerate 4 hours or up to 2 days.
  9. Preheat oven to 350°.
  10. Let ramekins stand at room temperature 10 minutes.
  11. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top.
  12. Sprinkle evenly with powdered sugar; serve immediately.
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