valentines day desserts

Warm chocolate bread pudding with chunks of dark chocolate, reserve this treat for a special occasion... Valentine's Day perhaps?

Dark Chocolate Chunk Bread Pudding

1.25 oz challah bread, cut into 1/2 inch cubes (no crust)

1% reduced-fat milk

tbsp sugar

tbsp unsweetened cocoa

tsp vanilla extract

egg (lightly beaten)

cooking spray

oz dark chocolate (coarsely chopped (Green & Black's 70% dark))

tbsp fat-free whipped topping (optional)

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted.

Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk.

Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate.

Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.

Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.

Candied Strawberries

sugar

corn syrup

water

strawberries

Wash and dry the strawberries. Lay parchment paper/wax paper down on a clean counter.

In a large saucepan, add in the sugar, corn syrup, and water.

Over medium heat, stir until combined and let it cook to 300 degrees. I would highly recommend using a candy thermometer for this.

After the sugar mixture has reached 300 degrees, turn the heat off.

Push a skewer through the tops of the strawberries. Hold the skewer and the leafy green tops and carefully dip the strawberries into the hot sugar.

Give the wrist holding the skewer/strawberry a few gentle taps to remove any excess sugar.

Place onto the parchment paper/wax paper to cool and harden.

I recommend serving them/eating them on the same day.

Store in the fridge in an airtight container lined with wax paper for no longer than 4 to 5 hours. The candy coating will get soft and form puddles around the strawberries after the 4 or 5-hour mark or so.

Make your Valentine&#039;s night memorable with my luscious and incredibly decadent Chocolate Lava Cakes recipe for two.

Chocolate Lava Cakes For Two: The Perfect Valentine’s Day Dessert

¼ cup (2 ounces 57 grams) butter

(2 ounces 57 grams) bittersweet chocolate ((chopped))

vanilla extract

coffee powder ((optional))

(1 ¼oz/35 grams) all-purpose flour

salt

Preheat the oven to 400°F (200°C). Butter two 6-ounce ramekins or oven-safe mugs and place on a baking sheet. Set aside.

In a medium bowl add in the butter and chocolate and gently melt either in the microwave or over a ban-marie.

Once melted, whisk in the sugar, eggs, vanilla, and coffee until well combined.

Lastly, stir in the flour and salt and mix until just combined. Evenly divide the batter between the two prepared dishes.

Bake for 20-22 minutes or just until there is a jiggle in the center and the edges are set. A soft center ensures lovely, lava on the inside.

Remove from the oven and allow to stand for 1 minute before carefully turning out each cake onto your serving dish. Enjoy straight away with some vanilla ice-cream.

Send your Valentine a Strawberry Love Note from Delish.com. 

Strawberry Love Notes

refrigerated pie crusts

Flour dough

c. strawberry jam

Egg wash

c. Granulated sugar,

I’ve tried them with strawberry jelly (not jam), fresh blueberries, and semisweet chocolate chips. The chocolate was my favorite although it was a little dry.

Simple & good BUT with pie crust, you should cover the top of the envelope with foil bc otherwise it cooks fast and will burn if not careful

https://streaming.hearstdigitalstudios.com/74a61443-5180-42a2-96e6-4ac3ed752cb1/video_rover_16x9_1080p_hd_1549899577_43617.mp4

These Strawberry Love Notes Are The Cutest Valentine's Day Treats Of All Time

Ricardo's recipe : Caramelized Pear and Chocolate Tart

Caramelized Pear and Chocolate Tart

pie crust, 10-inch (25 cm)

(60 ml) water

(125 ml) sugar

unsalted butter

Bartlett pears, peeled,

oz (115 g) semisweet chocolate, chopped

(125 ml) 35% cream

With the rack in the middle position, preheat the oven to 180 °C (375 °F).

Line a 23-cm (9-inch) round and 2.5-cm (1-inch) high pie plate with the pie crust. Prick the dough with a fork. Bake for 20 to 25 minutes or until the crust is golden brown. Let cool completely.

In a large skillet, bring the water and sugar to a boil. Cook until the syrup takes a golden colour. Stir in the butter. Add the pears and bring to a boil. Sauté until the pears are translucent and the liquid is very syrupy. Spoon into the crust and let cool completely.

Caramelized Pears

Place the chocolate in a bowl. Set aside.

In a small saucepan or in the microwave oven, bring the cream to a boil. Pour over the chocolate. Let melt for 1 minute without stirring.

With a whisk, stir until completely melted. Immediately pour over the filling to cover the pears. Refrigerate for about 2 hours. Serve slightly tempered.

Ganache

Looking for a strawberry shortcake dessert? This Strawberry Shortcake No-Churn Ice Cream recipe from Delish.com is the best.

Strawberry Shortcake No-Churn Ice Cream

heavy cream

sweetened condensed milk

strawberries,

poundcake,

Skinny chocolate parfaits are a rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped cream, it's a perfect ending to a special dinner.

Skinny Chocolate Parfaits

fat free milk

cornstarch

oz 4 squares Semi-Sweet Baking Chocolate Squares

tbsp Tru Whip

In a medium non-stick saucepan, combine milk, sugar, and cornstarch; whisk well and simmer on medium-low heat, whisking constantly until mixture has thickened, about 15 to 20 minutes.

In a medium bowl whisk egg yolk.  Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn't cook.

Once the egg is tempered, whisk into the saucepan with the milk mixture.

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted.  Pour melted chocolate into the sauce pan, whisk well.

Add vanilla; simmer on low for 15 minutes, whisking constantly.

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn't allow a film to settle on top.

Refrigerate for at least two hours or overnight.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of Truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

Turn a classic dump cake recipe into this decadent Red Velvet Dump Cake recipe. The red velvet cake is moist with a slightly crunchy topping from the melted butter while the cake portion is an explosion of flavors as the cake mixes with the cherry pie filling and crushed pineapple.Top a serving with whipped cream or a scoop of vanilla ice cream. 

Red Velvet Dump Cake Recipe

pineapple

21 oz can of cherry pie filling

Box Red Velvet Cake Mix

butter

Prep

Preheat

Open

Open the can of cherry pie filling and the can of crushed pineapple. Do not drain the juice from the crushed pineapple. Set aside.

Melt

Melt the butter in the microwave in a spouted glass measuring cup.

Directions

Dump

Dump the cherry pie filling into a 9 x 13 baking dish. 

Pour

Pour the undrained can of crushed pineapple into the baking dish. 

 With a large spoon mix together the cherry pie filling and crushed pineapple until completely combined.

Sprinkle

 Open the box of Red Velvet cake mix. Cut the top off of the bag. Dump the cake mix into the 9 x 13-inch pan on top of the cherries and pineapple.

Spread

 Using the back of a large wooden spoon very carefully spread the dry cake mix over the cherry and pineapple in the baking dish.

Drizzle

 Drizzle the melted butter over the top of the dry cake mix.

Bake

 Place the baking pan in the preheated oven and bake for 40 to 45 minutes.

Cool

 Carefully remove the hot baking pan from the oven and allow the dump cake to cool before serving.

Serve

 Serve the warm Red Velvet Dump Cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Makes

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583445104/va4apieuvblpbuhxs47u.mp4

Red Velvet Dump Cake Recipe is a decadent spin on a classic dump cake recipe. Made with a red velvet cake mix this easy dessert recipe only has 4 ingredients and bakes up in a 9 x 19 baking dish. If you need an easy dessert recipe this easy dump cake recipe is perfect for special occasions.

Preheat oven to 350°F. Butter an 8- or 9-inch cake pan; line bottom of pan with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking

Chocolate-Stout Vinegar Cake With Raspberry Coulis

CHOCOLATE-STOUT CAKE:

Tbsp butter, melted,

flour

cocoa powder

½ tsp baking soda

¼ tsp kosher salt

egg,

stout

1½ tsp malt vinegar

RASPBERRY COULIS:

raspberries

Tbsp sugar

tsp balsamic vinegar

Whipped cream,

Sous vide creme brulee is a modern twist on a classic dessert. The result is a rich and creamy dessert that has a perfectly smooth texture. The flavors of the custard are intensified by the sous vide cooking process, making this recipe truly irresistible. If you are looking for an impressive (and sneakily easy) dessert to impress your guests, look no further than sous vide creme brulee.

Sous Vide Creme Brulee

heavy cream (33 - 35%)

In a large bowl or large measuring cup...

In a large bowl or large measuring cup with a spout, combine 6 egg yolks, 1 1/2 cups of heavy cream, 1/4 cup of sugar, a pinch of salt, and the seeds of 1/4 vanilla bean or a pinch of vanilla bean paste. Whisk until completely combined.

Cast the egg mixture into 4 prepared mason...

Cast the egg mixture into 4 prepared mason jars.

Place clean snap lids on each of the...

Place clean snap lids on each of the jars and tighten the screw bands finger-tip tight.

Place jars into the bottom of your sous...

Place jars into the bottom of your sous vide container. Cover them with a weight.

Fill the sous vide bath, I like to...

Fill the sous vide bath, I like to use hot tap water to decrease the preheating time.

Heat the sous vide to 179f and cook...

Heat the sous vide to 179f and cook at 179 degrees Fahrenheit for 60 minutes.

After an hour of cook time, carefully remove...

After an hour of cook time, carefully remove the weight and remove jars from the water bath.

Remove the lid from the jars to avoid...

Remove the lid from the jars to avoid condensation gathering on the surface, and allow them to cool to room temperature before drying each jar lid and replacing it. Transfer jars to the fridge for up to 4 days.

Immediately prior to serving, sprinkle a fine layer...

Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown. Avoid getting too close to the chilled glass jar as it can cause thermal shock and damage to the jar.

Cast the custard base into a large ziplock...

Cast the custard base into a large ziplock or vacuum-seal bag. If using a ziplock bag, use the water displacement method to remove any excess air from the bag by submerging the bag and holding the sealing lip above the water - seal the bag. If using a vacuum seal bag, seal it.

Cook the custard at 179f for 1 hour.

Immediately after removing from the water bath, snip...

Immediately after removing from the water bath, snip a corner off of the bag and pour it evenly into 4 clean ramekins.

Allow the custard to cool to room temperature...

Allow the custard to cool to room temperature before transferring it to the fridge for up to 4 days.

Immediately prior to serving, sprinkle a fine layer of super fine or granulated sugar on top of each custard, and while working quickly and moving the torch constantly in a small circular pattern, burn the sugar until it reaches a deep golden brown.

This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It's topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

White Chocolate Raspberry Cheesecake

tbsp (56 grams) butter, melted (salted

lemon juice

tbsp warm water

tsp sugar

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all-purpose flour

(230 grams) sour cream

oz | 1 1/3 cups white chocolate, melted and slightly cooled

eggs, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

White chocolate bar, optional

To start, make the raspberry filling. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.

2. Combine the raspberries and sugar together in a medium to large saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.

3. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as they cook. The mixture should bubble a little bit and just start to thicken.

4. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.

5. To make the crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 8-10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

. Reduce the oven temperature to 300°F (148°C).
10

In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
11

Add the sour cream and vanilla extract and mix on low speed until well combined.
12

Top 23 valentines day desserts recipes from across the web

The most viewed valentines day desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dark Chocolate Chunk Bread Pudding

Candied Strawberries

Chocolate Lava Cakes For Two: The P...

Strawberry Love Notes

Caramelized Pear and Chocolate Tart

Strawberry Shortcake No-Churn Ice C...

Skinny Chocolate Parfaits

Red Velvet Dump Cake Recipe

Chocolate-Stout Vinegar Cake With R...

Sous Vide Creme Brulee

White Chocolate Raspberry Cheesecak...

NESTLÉ® TOLL HOUSE® Famous Fudge

Rosemary-Kissed Chocolate Satin Tar...

Peppermint Fudge

Warm Mocha Pudding Cake

Chocolate Lava Cake

Chocolate Pots de Crème

Butterscotch Pots de Crème

Brownie Cupcakes

Choca-Chino Cakes with Ganache

Chocolate Chip Chocolate Clouds

Chocolate Layer Crumb Bars

The Best Chocolate Mousse Recipe

Top 23 valentines day desserts recipes from across the web

The most viewed valentines day desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dark Chocolate Chunk Bread Pudding

Candied Strawberries

Chocolate Lava Cakes For Two: The P...

Strawberry Love Notes

Caramelized Pear and Chocolate Tart

Strawberry Shortcake No-Churn Ice C...

Skinny Chocolate Parfaits

Red Velvet Dump Cake Recipe

Chocolate-Stout Vinegar Cake With R...

Sous Vide Creme Brulee

White Chocolate Raspberry Cheesecak...

NESTLÉ® TOLL HOUSE® Famous Fudge

Rosemary-Kissed Chocolate Satin Tar...

Peppermint Fudge

Warm Mocha Pudding Cake

Chocolate Lava Cake

Chocolate Pots de Crème

Butterscotch Pots de Crème

Brownie Cupcakes

Choca-Chino Cakes with Ganache

Chocolate Chip Chocolate Clouds

Chocolate Layer Crumb Bars

The Best Chocolate Mousse Recipe

The most viewed valentines day desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine