14 Easy Valentine’s Day Desserts

Ingredients

• 1 pound fresh strawberries with stems
• 8 ounces semisweet chocolate, chopped
• 2 ounces white chocolate, chopped
• 1 teaspoon coconut oil
• 1/2 teaspoon coconut oil for the white chocolate
• 2 tablespoons red or pink sprinkles
• 2 tablespoons finely chopped toasted almonds
• 2 tablespoons crushed graham crackers
• 1 pinch flaky sea salt
• Parchment paper for the tray

Instructions

1. Rinse the strawberries and dry them completely with paper towels, then let them sit on a towel for 15 minutes. Any water left on the berries will make the chocolate seize, so be patient here.
2. Line a rimmed baking sheet with parchment paper and set out small bowls of sprinkles, almonds and graham cracker crumbs.
3. Melt the semisweet chocolate with 1 teaspoon coconut oil in a microwave safe bowl in 30 second bursts, stirring well after each, until smooth and glossy. This usually takes about 90 seconds total.
4. Hold each berry by the stem and dip it about three quarters of the way into the chocolate. Let the extra drip off, then roll the bottom in a topping or leave it plain and set it on the parchment.
5. Melt the white chocolate with the remaining coconut oil the same way. Spoon it into a small zip top bag, snip a tiny corner and drizzle thin lines over the plain berries. Add a pinch of flaky salt to a few.
6. Chill the tray for 15 to 20 minutes, just until the chocolate is firm. Serve the same day for the best texture.

Ingredients

• For the cupcakes
• 1 1/4 cups all purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• For the frosting
• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Heat the oven to 350F and line a 12 cup muffin pan with paper liners.
2. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl, whisk the sugar, oil and egg until smooth, then whisk in the buttermilk, food coloring and vinegar.
3. Add the dry ingredients to the wet ingredients and stir with a spatula just until no streaks of flour remain. Overmixing makes the crumb tough.
4. Divide the batter among the liners, filling each about two thirds full. Bake 18 to 20 minutes, until the tops spring back when pressed and a toothpick in the center comes out with a few moist crumbs.
5. Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack and cool completely, about 45 minutes.
6. Beat the cream cheese and butter on medium speed until creamy, about 2 minutes. Add the powdered sugar and a splash of vanilla if you like and beat until fluffy. Pipe or swirl the frosting onto the cooled cupcakes.

Ingredients

• 1/2 cup unsalted butter, plus more for the ramekins
• 4 ounces semisweet chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder for dusting
• Powdered sugar for serving
• Fresh raspberries for serving

Instructions

1. Heat the oven to 425F. Butter four 6 ounce ramekins generously and dust them with cocoa powder, tapping out the extra. Set them on a rimmed baking sheet.
2. Melt the butter and chocolate together in a microwave safe bowl in 30 second bursts, stirring until smooth. Let it cool for 2 minutes while you prepare the eggs so it does not scramble them.
3. Whisk the eggs, egg yolks, sugar and salt in a bowl until pale and slightly thick, about 1 minute. Whisk in the vanilla.
4. Fold the chocolate mixture into the eggs, then fold in the flour just until combined. Divide the batter among the ramekins.
5. Bake 12 to 14 minutes. The edges should look set and firm while the centers still jiggle a little when you nudge the pan.
6. Let the cakes rest 1 minute, run a thin knife around the edges and invert each onto a plate. Dust with powdered sugar and serve right away with raspberries.

Ingredients

• For the biscuits
• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream, plus 2 tablespoons for brushing
• For the berries and cream
• 1 1/2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar for the berries
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Toss the sliced strawberries with 1/4 cup sugar in a bowl and set aside for at least 30 minutes so they release their juices.
2. Heat the oven to 425F and line a baking sheet with parchment. Whisk the flour, sugar, baking powder and salt in a large bowl.
3. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas. Stir in 3/4 cup cream just until a shaggy dough forms.
4. Pat the dough into a 1 inch thick round on a floured counter and cut 8 biscuits with a 2 1/2 inch cutter, pressing straight down without twisting. Brush the tops with cream and sprinkle with a little sugar.
5. Bake 14 to 16 minutes, until golden on top and bottom. Cool for 10 minutes.
6. Whip the cream, powdered sugar and vanilla to soft peaks. Split each biscuit, spoon berries and juice over the bottom, add whipped cream and top with the lid.

Ingredients

• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 3 tablespoons strong brewed coffee
• 1 1/2 cups heavy whipping cream, divided
• 3 large egg yolks
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• Whipped cream for topping
• Chocolate shavings for topping

Instructions

1. Place the chopped chocolate, butter and coffee in a large heatproof bowl.
2. Heat 1/2 cup of the cream in a small saucepan over medium heat until steaming. Whisk the egg yolks, sugar and salt in a separate bowl, then slowly whisk in the hot cream.
3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches 160F on an instant read thermometer, about 3 minutes.
4. Pour the hot custard over the chocolate and let it sit 1 minute, then whisk until smooth. Stir in the vanilla and cool to room temperature, about 15 minutes.
5. Whip the remaining 1 cup cream to soft peaks. Stir one third of it into the chocolate to lighten it, then gently fold in the rest until no white streaks remain.
6. Spoon into 6 small glasses or jars, cover and chill at least 2 hours, until set. Top with whipped cream and chocolate shavings before serving.

Ingredients

• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon red gel food coloring
• 1/2 cup powdered sugar for rolling
• 1/4 cup granulated sugar for rolling

Instructions

1. Whisk the flour, cocoa powder, baking powder and salt in a bowl.
2. Beat the butter and 1 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in the egg, milk, vanilla and food coloring until the color is even.
3. Add the dry ingredients on low speed and mix just until combined. Cover the bowl and chill the dough for 1 hour so it is firm enough to roll.
4. Heat the oven to 350F and line two baking sheets with parchment. Put the granulated sugar and powdered sugar in two separate shallow bowls.
5. Scoop the dough into 1 tablespoon balls. Roll each ball in granulated sugar first, then coat it heavily in powdered sugar. Place 2 inches apart on the sheets.
6. Bake 10 to 12 minutes, until the cookies have spread and cracked and the edges are set. The centers will look soft. Cool on the pan 5 minutes, then move to a rack.

Ingredients

• For the crust
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the filling
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon all purpose flour
• 1 cup fresh or frozen raspberries
• 2 tablespoons granulated sugar for the sauce
• 1 teaspoon lemon juice

Instructions

1. Heat the oven to 325F and line an 8 inch square pan with parchment, leaving an overhang on two sides.
2. Stir the graham cracker crumbs, melted butter and 2 tablespoons sugar together, press firmly into the pan and bake 10 minutes.
3. Simmer the raspberries, 2 tablespoons sugar and lemon juice in a small saucepan over medium heat for 5 minutes, mashing the berries. Press through a fine strainer to remove the seeds and cool.
4. Beat the cream cheese and 1/2 cup sugar on medium low until smooth. Beat in the eggs one at a time, then the sour cream, vanilla and flour, mixing just until combined.
5. Pour the filling over the crust. Drop spoonfuls of raspberry sauce on top and drag a butter knife through to make swirls.
6. Bake 30 to 35 minutes, until the edges are set and the center has a slight wobble. Cool in the pan 1 hour, then chill at least 2 hours before slicing with a hot knife.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 2 ounces milk chocolate, chopped
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 pound strawberries
• 2 bananas, sliced
• 2 cups cubed pound cake
• 2 cups large marshmallows
• 1 cup pretzel rods, broken in half

Instructions

1. Wash and dry the strawberries completely, slice the bananas and cut the pound cake into 1 inch cubes. Arrange all the dippers on a large platter.
2. Heat the cream in a small heavy saucepan over medium low heat until small bubbles form around the edge, about 4 minutes. Do not let it boil hard.
3. Remove the pan from the heat and add both chocolates and the butter. Let it sit for 2 minutes without stirring so the chocolate softens.
4. Whisk slowly from the center outward until the fondue is completely smooth and glossy. Stir in the vanilla and a pinch of salt.
5. Pour the fondue into a fondue pot over a low flame or a small slow cooker set to warm. Serve right away with skewers or forks for dipping, and set the platter of dippers within easy reach of everyone at the table.
6. If the fondue thickens as it sits, stir in 1 to 2 tablespoons of warm cream to loosen it.

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup unsweetened cocoa powder for rolling
• 1/4 cup finely chopped pistachios for rolling
• 1/4 cup shredded coconut for rolling
• 2 tablespoons red sprinkles for rolling
• Mini paper candy cups

Instructions

1. Place the chopped chocolate in a medium heatproof bowl.
2. Heat the cream in a small saucepan over medium heat just until it starts to simmer at the edges. Pour it over the chocolate and let it sit for 3 minutes.
3. Stir gently from the center until smooth, then stir in the butter, vanilla and salt until the ganache is glossy.
4. Cover the bowl and chill for about 2 hours, until the ganache is firm enough to scoop but not rock hard.
5. Line a baking sheet with parchment. Use a small cookie scoop or teaspoon to portion the ganache, then roll quickly between your palms into 1 inch balls. If it gets too soft, chill the tray for 10 minutes.
6. Roll each truffle in cocoa powder, pistachios, coconut or sprinkles and set it in a paper candy cup. Keep chilled in a covered container and serve slightly cool so the centers are creamy but still hold their shape.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 2 large eggs
• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 6 ounces cream cheese, softened
• 1/4 cup granulated sugar for the swirl
• 1 large egg yolk for the swirl

Instructions

1. Heat the oven to 350F and line an 8 inch square baking pan with parchment.
2. Whisk the melted butter, 1 cup sugar, cocoa powder, food coloring, vanilla and vinegar in a large bowl. Whisk in the 2 eggs until glossy.
3. Stir in the flour and salt just until combined. Spread all but 1/2 cup of the batter in the pan.
4. Beat the cream cheese, 1/4 cup sugar and egg yolk until smooth. Dollop it over the batter in about 9 spots, add spoonfuls of the reserved red batter in between, and drag a butter knife through both in a figure eight pattern to swirl. Do not overswirl or the colors will turn muddy.
5. Bake 28 to 32 minutes, until the edges are set and a toothpick in the center shows moist crumbs but no wet batter.
6. Cool completely in the pan, about 1 hour, then lift out and cut into 16 squares.

Ingredients

• For the crust
• 2 cups crushed pretzels
• 3/4 cup unsalted butter, melted
• 3 tablespoons granulated sugar
• For the layers
• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 8 ounces frozen whipped topping, thawed
• 6 ounce box strawberry gelatin
• 2 cups boiling water
• 1 1/2 cups cold water
• 4 cups sliced fresh strawberries

Instructions

1. Heat the oven to 350F. Stir the crushed pretzels, melted butter and 3 tablespoons sugar together and press into a 9×13 inch baking dish.
2. Bake the crust 10 minutes, then cool completely on a rack, about 30 minutes.
3. Beat the cream cheese and 1 cup sugar until smooth, then fold in the whipped topping. Spread it over the cooled crust all the way to the edges to seal it, and refrigerate.
4. Whisk the gelatin into the boiling water until fully dissolved, about 2 minutes. Stir in the cold water and refrigerate until it is the thickness of egg whites, about 1 hour.
5. Stir the strawberries into the thickened gelatin and gently pour it over the cream cheese layer, spreading it with the back of a spoon so the berries are evenly spaced.
6. Refrigerate at least 3 hours, until the top is completely set and no longer sticky when touched. Cut into squares with a sharp knife and serve cold.

Ingredients

• 9 cups crispy rice cereal squares
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 cup candy coated chocolate pieces in red and pink
• 1/2 cup white chocolate chips, melted
• 2 tablespoons Valentine sprinkles
• 1/4 teaspoon salt

Instructions

1. Measure the cereal into a very large bowl, bigger than you think you need, so you have plenty of room to fold without crushing the pieces.
2. Melt the chocolate chips, peanut butter and butter together in a microwave safe bowl in 30 second bursts, stirring each time, until smooth, about 90 seconds. Stir in the vanilla and salt.
3. Pour the chocolate mixture over the cereal and fold gently with a spatula until every piece is evenly coated.
4. Pour the coated cereal into a large zip top bag or lidded container, add the powdered sugar, seal it and shake until fully coated.
5. Spread the mix on a parchment lined baking sheet. Drizzle the melted white chocolate over it and scatter the sprinkles on top while the drizzle is wet.
6. Let it set at room temperature for 30 minutes, then break into clusters and toss with the candy pieces once the drizzle is fully firm.

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 1/2 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 3 large eggs, room temperature
• 1/2 cup unsweetened cocoa powder
• Butter for the pan
• Powdered sugar for dusting
• Whipped cream for serving
• Fresh raspberries for serving

Instructions

1. Heat the oven to 375F. Butter an 8 inch round cake pan, line the bottom with a parchment circle and butter the parchment.
2. Melt the chocolate and butter in a large microwave safe bowl in 30 second bursts, stirring until smooth.
3. Whisk in the sugar, salt, vanilla and espresso powder. Whisk in the eggs one at a time until the batter is thick and shiny.
4. Sift the cocoa powder over the batter and whisk just until no dry spots remain. Spread it evenly in the prepared pan and tap the pan on the counter twice to release any large air bubbles.
5. Bake 22 to 25 minutes, until the top forms a thin crust and the center registers about 200F. The middle will still look slightly soft.
6. Cool in the pan 10 minutes, run a knife around the edge and invert onto a plate. Cool at least 1 hour, dust with powdered sugar and serve with whipped cream and berries.

Ingredients

• For the panna cotta
• 1 envelope unflavored gelatin, about 2 1/4 teaspoons
• 3 tablespoons cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• For the strawberry topping
• 2 cups chopped fresh strawberries
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• Fresh mint leaves for garnish

Instructions

1. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, until it looks spongy and has absorbed all the water.
2. Heat the cream, milk and 1/2 cup sugar in a saucepan over medium heat, stirring, until the sugar dissolves and the mixture is steaming, about 5 minutes. Do not let it boil.
3. Remove the pan from the heat, add the bloomed gelatin and stir until completely dissolved, about 1 minute. Stir in the vanilla.
4. Divide the mixture among 6 small glasses or ramekins. Cover and refrigerate at least 4 hours, until set with a gentle wobble.
5. For the topping, simmer the strawberries, 3 tablespoons sugar and lemon juice in a small saucepan over medium heat for 6 to 8 minutes, until the berries soften and the juices turn syrupy. Cool completely.
6. Spoon the strawberry topping over the set panna cotta and garnish with mint just before serving.