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Simple yet sexy Valentine's Day dessert recipes

Chocolate souffle for two (gluten free)
http://www.handletheheat.com/2013/02/chocolate-souffles-for-two.html

Since desserts are probably the most important part of a Valentine's Day meal how about this Valentine's Day making your sweetie a homemade sweet treat with everybody's favorite sweet, chocolate? You don't have to spend hours slaving over a hot stove or continuously watching an oven to make an amazing sweet treat this Valentine's Day. Food is always the way to anyone's heart and with these recipes that are super easy to make and are absolutely delectable you're sure to make a definite impression on your sweetie.

Some of these recipes are vegan free or gluten free or don't have chocolate (just in case you don't like chocolate or have an allergy to it) so there's something for everyone so don't be afraid to try them out and remember that even a minimal dessert can be super sexy too!

Your comments are greatly appreciated! Leave one below or email me at chrism.photography@ymail.com. You can also follow me on Twitter @christiasfotos, Facebook www.facebook.com/christiafashionexaminer or my personal page on Facebook at https://www.facebook.com/christia.torres where you can read my personal notes on Lupus or my blog at XOXO, Christia.

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All written work and pictures unless otherwise stated are property of Christia M. Torres and may not be used without permission.

Chocolate souffle for two (gluten free)
Chocolate souffle for two (gluten free) http://www.handletheheat.com/2013/02/chocolate-souffles-for-two.html

Chocolate souffle for two (gluten free)

Chocolate souffle for two (gluten free)

Ingredients:

Chocolate Soufflés:

3 tablespoons unsalted butter, divided
2 tablespoons unsweetened cocoa powder
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2 large egg yolks
2 large egg whites
2 tablespoons granulated sugar
Pinch salt
Pinch cream of tartar

Raspberry Sauce:

5 ounces fresh or thawed frozen raspberries
2 tablespoons granulated sugar
Powdered sugar, for garnish

Directions:
Chocolate Souffles:

Preheat the oven to 375°F.

Use 1 tablespoon of the butter to grease two 8-ounce ramekins.

Coat the ramekins with cocoa powder, tapping out the excess.

In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until melted and smooth.

Stir in vanilla and egg yolks, one at a time.

In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form.

Gently fold the egg white mixture into the chocolate.

Spoon into the prepared ramekins.

Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.

Bake until puffed and set, about 20 minutes (25 minutes if baking directly from the refrigerator).

Raspberry Sauce:
While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth.

Press the mixture through a fine mesh strainer to remove the seeds.

Garnish the chocolate souffles with powdered sugar and serve immediately with raspberry sauce.

Cocoa Espresso Truffles
Cocoa Espresso Truffles http://www.alwaysorderdessert.com/2009/11/cocoa-espresso-truffles.html

Cocoa Espresso Truffles

Cocoa Espresso Truffles

Ingredients

2 cups Heavy Cream
2 tablespoons instant espresso
16 ounces bittersweet chocolate between 60 and 70 percent cacao, chopped
Unsweetened cocoa powder for dusting

1. Place the chopped chocolate in a large glass bowl. In a medium size saucepan over medium heat, heat the cream until it just starts to steam and bubble slightly on the edges. (Do not let it boil). Remove from the heat immediately and quickly stir in the instant espresso until it dissolves.

2. Pour the hot cream and espresso mixture over the chopped chocolate and stir until the chocolate is completely melted and the chocolate is incorporated into the cream (it'll take a few stirs until it's really all uniform and slightly creamy).

3. Let the ganache cool to room temperature and then place in the refrigerator to chill for at least two hours until it is completely cold and firm.

4. Use a melon baller or small ice cream scoop to scoop 1 tablespoon sized balls of ganache. Use your hands (dusted with cocoa powder first) to quickly shape them. Don't worry if they aren't perfect; they're supposed to look a little rustic. Set these on a lined baking sheet until you use up all the ganache. If it starts to soften a bit, just pop it into the fridge for 5 minutes before continuing.

5. Roll each truffle in cocoa powder (chopped nuts, shredded coconut, confectioner's sugar, or a blend of cinnamon & sugar also work!). Serve immediately or store them in an airtight container in the fridge for up to one week.

Frozen Bananas with Cocoa and Cinnamon
Frozen Bananas with Cocoa and Cinnamon http://www.marthastewart.com/921658/speedy-desserts#920381

Frozen Bananas with Cocoa and Cinnamon

Frozen Bananas with Cocoa and Cinnamon

Peel a banana, and cut on the bias into 4 pieces.

Freeze on a flat plate, about 2 hours.

Combine unsweetened cocoa powder with a pinch of ground cinnamon.

Dip 1 side of each banana piece in the mixture.

Gluten Free Chocolate Cherry Dump Cake
Gluten Free Chocolate Cherry Dump Cake http://www.yummly.com/recipe/Gluten-Free-Chocolate-Cherry-Dump-Cake-479561?columns=4&position=1%2F78

Gluten Free Chocolate Cherry Dump Cake

Gluten Free Chocolate Cherry Dump Cake

Ingredients:

1 (27 ounce jar) cherry pie filling
1 gluten free chocolate cake mix
1 cup butter
1 cup sliced almonds

Directions:

Preheat oven to 350 degrees.
Pour the cherry pie filling into a 9 by 13 inch baking dish and spread evenly in the pan.

Sprinkle the chocolate cake mix evenly over the top of the cherries.

Cut the butter into slices and distribute evenly over the top of the cake mix.

Sprinkle on the sliced almonds and bake for 1 hour or until the crust is set and the cherry mixture is hot and bubbly.

Serve warm.

Maple Chocolate Mousse
Maple Chocolate Mousse http://www.ivillage.com/maple-milk-chocolate-mousse/3-r-496293

Maple Chocolate Mousse

Maple Chocolate Mousse

2 large eggs

2 tablespoons maple syrup

1/2 cup whole milk

1/4 teaspoon sea salt

2 ounces milk chocolate chips

Separate the eggs, placing the egg whites into a stainless steel or other non-reactive bowl and the yolks into a separate small bowl.

Heat the milk in a small saucepan over medium-low heat just until steaming – watch carefully so the milk doesn’t scorch.

Add the chocolate chips, maple syrup and sea salt to the hot milk. Remove from the heat and whisk vigorously until the chocolate is fully melted.

Whisk the egg yolk into the warm chocolate milk, then return to the heat and cook, stirring constantly, until the liquid thickens just slightly and the spoon starts to “skid” across the bottom of the bowl. Don’t overcook or you’ll scramble the eggs. Remove from the heat and pour the custard through a fine mesh strainer into a clean bowl.

Whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the custard until evenly combined. The mixture will be light brown and frothy.

Divide the custard evenly between 4 4-oz. ramekins or other shallow cups. Refrigerate for at least 4 hours until set. Serve with additional sea salt for garnish.

Raspberry Truffle Tart
Raspberry Truffle Tart https://suite101.com/a/valentines-day-super-easy-chocolate-desserts-a327692

Raspberry Truffle Tart

Raspberry Truffle Tart

Ingredients:

For the biscotti crust:

8 ounces (225 grams) store bought biscotti, broken into pieces
5 - 6 tablespoons (70 - 84 grams) unsalted butter, melted

Filling:
1/3 cup (80 ml) raspberry sauce (recipe follows)
10 ounces (280 grams) semi sweet or bittersweet chocolate, chopped
1 cup (240 ml) heavy whipping cream (contains 36-40% butterfat)

Raspberry Sauce:
1 cup (240 ml) fresh or frozen raspberries (that have been thawed)
2 tablespoons (30 grams) granulated white sugar, or to taste

Garnish:
fresh raspberries

Directions:
Preheat the oven to 350 degrees F (180 degree C). Have ready a 8 - 9 inch (20 - 23 cm) fluted tart pan.

Biscotti Crust:
In your food processor, place the biscotti and process until finely ground.

Transfer to a bowl and add the melted butter. Stir to combine.

Press this mixture over the bottom and up the sides of the tart pan.

Bake in the preheated oven for about 15 minutes or until golden brown.

Remove from oven and place on a wire rack to cool completely before adding the filling.

Raspberry Truffle Filling:
First, make the raspberry sauce. Place 1 cup of fresh or frozen raspberries, that have been thawed, in your food processor and process until the raspberries are broken up. Pour into a strainer, set over a bowl, and gently press the raspberries to extract their juices. Add sugar to taste. You will need 1/3 cup (80 ml) of raspberry sauce.

Place the chopped chocolate in a medium sized stainless steel bowl. Heat the cream in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes or until melted. Stir until smooth. Stir in 1/3 cup of the raspberry sauce.

Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula. Cover and refrigerate overnight.

Cut into small slices and serve with fresh raspberries, raspberry sauce, whipped cream and/or creme fraiche.

Raw Chocolate Vegan Molten Lava Cake
Raw Chocolate Vegan Molten Lava Cake http://www.thisrawsomeveganlife.com/2013/03/raw-chocolate-molten-lava-cakes-with.html#.UvzGiPldWSo

Raw Chocolate Vegan Molten Lava Cake

Raw Chocolate Vegan Molten Lava Cake

Ingredients:

Cake:
1/3 cup each of raw oats, walnuts, dates, and raisins
1/4 cup cacao powder

Molten lava middle:
1/3 cup each of melted cacao butter, maple syrup, dates, and cacao powder
1/4 teaspoon each of cinnamon, Himalayan sea salt, and chili powder
Nut milk, as needed

Directions:

To make the cakes: pulse the oats, walnuts and cacao powder in your food processor until they become a rough flour.

Add the dates and raisins and process until it all starts to stick together.

Using about 2/3 of the mix (you have to save some for the tops), press into the bottom and sides of lined cupcake tins and put in the fridge.

Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins.

Put those in the fridge as well.

To make the molten middle: blend all ingredients until smooth, adding the milk as needed to make it creamy and a "molten" consistency (whatever that means... hopefully you know).

Take the cakes out of the cupcake molds and pour the molten mixture into each one, filling up almost to the top.

Now carefully press the tops onto the cakes, gently pressing together the edges.

Flip over and decorate with cacao nibs and goji berries.

A few substitution options: to make these gluten-free, use buckwheat groats instead of oats. If you don't want to use cacao, use coconut oil instead of cacao butter and carob instead of cacao powder.

Strawberry Cream Puffs
Strawberry Cream Puffs http://www.glorioustreats.com/2014/02/strawberry-cream-puffs.html

Strawberry Cream Puffs

Strawberry Cream Puffs

1 box Pepperidge Farm Puff Pastry Cups (24 cups)

powdered sugar (for sprinkling on baked pastry)
1/2 cup strawberry puree (made from about 1 cup fresh or frozen whole strawberries)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 (8oz) block cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
4-5 fresh strawberries, for garnish

Directions:

Bake Pastry-
Bake pastry cups according to directions on box (check after 15 minutes of baking).

Once baked, cool pastries and use a small knife to remove the centers of the cups.

If desired, sprinkle pastry cup with powdered sugar.

Make strawberry puree-
In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries.

Process until the berries are chopped, juicy, and no piece is larger than a pea.

Make whipped cream-
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken.

Add powdered sugar, and continue to whip until thick and holds stiff peaks.

Move whipped cream to a separate bowl (if using bowl of electric mixer).

Make cheesecake mixture-
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth.

Add powdered sugar, and continue to beat.

Add vanilla, then add strawberry puree, a little at a time.

Continue mixing, and beat until fully incorporated.

Fold cheesecake mixture into the whipped cream, and stir gently until fully combined.

Taste to check for sweetness.

If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.

Assembly-
Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner.

Use this to squeeze the filling into the baked pastry cups.

Top with a few pieces of finely chopped strawberry.

Serve immediately, or keep in the fridge up to 1 hour.

Toasted Baguettes with Dark Chocolate and Sea Salt
Toasted Baguettes with Dark Chocolate and Sea Salt http://www.marthastewart.com/921658/speedy-desserts

Toasted Baguettes with Dark Chocolate and Sea Salt

Toasted Baguettes with Dark Chocolate and Sea Salt

Slice a piece of a baguette in half horizontally, and toast until golden brown.

Place a dark chocolate bar on one half.

Sprinkle with Maldon sea salt.

Top with the other half, pressing toast halves together while hot to melt the chocolate.

Serve.

Vegan Red Velvet Brownies
Vegan Red Velvet Brownies http://www.onegreenplanet.org/vegan-recipe/red-velvet-brownies/

Vegan Red Velvet Brownies

Vegan Red Velvet Brownies

'Cream Cheese' Layer (a quick sweetened cashew cream)

2 cups raw cashews
4 cups boiling water
*1/4 cup confectioner’s sugar (plus additional for sprinkling if making layered brownies)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt

Brownie Layer
1/2 cup vegan butter
1/4 cup vegan semisweet chocolate chips
2 ounces extra firm tofu, drained
1 cup unbleached all-purpose flour (I use white whole wheat)
1 cup natural sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-dairy milk
1 ounce (2 tablespoons) red food coloring
1 teaspoon vanilla extract
1 teaspoon apple cider or white distilled vinegar

Directions:
“Cream Cheese” Layer
1. Pour boiling water over cashews, cover, and let sit for an hour.

2. Reserve 2 tablespoons of the cashew water, drain, and place the cashews into bowl of food processor with the reserved water and remaining ingredients.

3. Process about 10 minutes until smooth and significantly lightened in color and texture.

4. Remove to a small bowl and rinse bowl, lid and blade of food processor. *Though I typically bake with natural sugar, the confectioners sugar keeps the cashew cream a lighter color.

Brownie Layer
1. Preheat oven to 350 degrees and spray an 8-inch square baking pan with non-stick spray. In a medium bowl or saucepan, combine butter and chocolate chips and melt in microwave or over medium heat on top of the stove. Pour into bowl of food processor, add tofu, and process a couple of minutes or so until very smooth. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Make a well in the center and pour in non-dairy milk, food coloring, vanilla, and vinegar, along with butter-chocolate-tofu mixture from food processor. Whisk until well combined and then stir 50 strokes with a wooden spoon.

2. To bake, choose which type of brownie your prefer…

3. For Layered Brownies (pictured): Spoon half of batter into prepared pan and gently smooth top to cover bottom of pan. Dollop “cream cheese” layer over brownie layer and smooth to cover. Dollop remaining brownie batter on top of “cream cheese” layer and gently smooth to cover. (An offset spatula is nice for these tasks.) Drag a knife or skewer (my preference) in long zig-zagging motions through all layers not to create swirls, as the top will remain solid red, but to insure that layers are “locked” together. Bake for 30 minutes or until top is set and a toothpick inserted in the center comes out clean, but a little moist. Cool on a wire rack. Slice, sprinkle with confectioners sugar, and serve; or cover until serving time. Alternative serving suggestion: frost with vegan cream cheese frosting and, if desired, drizzle with melted and slightly cooled dark vegan chocolate.

4. For Swirled Brownies: Spoon half of batter into prepared pan and gently smooth top to cover bottom of pan. Dollop “cream cheese” filling and remaining brownie batter in a tight checkerboard pattern over the bottom brownie layer. Drag a knife or skewer (my preference) in long zig-zagging motions, about an inch apart both vertically and horizontally, through all layers to create swirls. Bake for 30 minutes or until top is set and a toothpick inserted in the center comes out clean, but a little moist. Cool on a wire rack. Slice and serve; or cover until serving time.