This Valentine's Day, really go all out and spoil your loved one buy making 5 Romanitc Valentine's Day Desserts over the Valentine's weekend! Below are 5 super romantic dessert treats to delight your special someone from Real Simple.
Romantic Brownie Sundae
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons cocoa powder
- 3 ounces bittersweet chocolate, chopped, or semisweet chocolate chips
- 3 tablespoons unsalted butter, plus more for greasing foil
- 1/2 cup granulated sugar
- 1 large egg, plus 1 yolk
- 1 teaspoon vanilla
- strawberry ice cream, for serving
- Raspberry Sauce, for serving
- Heat oven to 325°f. Line an 8-by-4-inch loaf pan with aluminum foil, leaving some extra foil along the sides of the pan to aid in lifting out the brownies. Grease the foil with soft butter.
- In a small bowl, whisk together the flour, salt, baking soda, and cocoa. Set aside.
- Place the chocolate pieces and butter in the top of a double boiler over barely simmering water. When the chocolate has just melted, remove from heat. Whisk in the sugar, eggs, and vanilla. Whisk in the reserved flour mixture until just combined.
- Transfer mixture to the prepared pan. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Cool on a rack at least 20 minutes.
- Transfer the brownies to a cutting board. Using a 3 1/2-inch heart-shaped cookie cutter, cut out two heart shapes. Cover with plastic wrap until ready to assemble sundaes.
- Spoon a few tablespoons of Raspberry Sauce onto each dessert plate. Place a brownie heart next to a scoop of strawberry ice cream. Serve.
- 4 slices challah or white bread
- 2 ounces semisweet chocolate, chopped
- Form 2 sandwiches with the bread and chocolate.
- Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes. (Alternatively, cook the sandwiches in a hot grill pan, turning once and pressing down frequently.)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 cup cornstarch
- 2/3 cup plus 1 tablespoon packed brown sugar
- 2 1/2 cups whole milk
- 1 1/4 cups heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh raspberries, or frozen raspberries, thawed
- In a heavy saucepan, combine the cocoa, cinnamon, cornstarch, and 2/3 cup of brown sugar. Whisk in the milk and 1/2 cup of the cream. Over medium-low heat, bring to a boil and cook, stirring constantly, until the pudding is thick and smooth. Remove from heat and stir in the vanilla.
- Pour into individual ramekins or a large bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Whip the remaining heavy cream with the remaining sugar until soft peaks from. Serve the pudding warm or chilled with the raspberries and whipped cream.
- 3 tablespoons butter
- 2 tablespoons unsweetened cocoa
- 3 ounces semisweet or bittersweet chocolate
- 1/2 teaspoon vanilla extract
- 2 egg yolks
- 2 egg whites
- 2 tablespoons sugar
- pinch salt
- pinch cream of tartar
- Heat oven to 375° F. Use 1 tablespoon of the butter to grease on 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
- In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
- In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
- Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. (If baked directly from the refrigerator, add 5 to 10 minutes.) Serve immediately with Custard Sauce.
Chocolate Bar Fondue
- 3/4 cup heavy cream
- 1 pound milk or dark chocolate, broken into pieces
- 1 pint fresh strawberries
- 1 store-bought angel food cake, cut into 1-inch pieces
- 8 ounces dried fruit, such as pineapple slices and figs
- In a small saucepan, over low heat, warm the cream and chocolate. Stir until the chocolate melts. Transfer the fondue to a serving bowl.
- Serve immediately with forks and foods for dipping strawberries, angel food cake, and dried fruit.