Nothing says love like, "I baked it myself." Impress your valentine with one of these delicious chocolate desserts.
Chocolate Lava Cakes are so called because the center of the cake is a thick liquid chocolate and oozes out when cut, like molten lava. These make a great surprise dessert and, although pretty simple to make, will impress your guests. The chocolate flavor is intense (especially if you use bittersweet), so I like to serve it with vanilla ice cream to balance the flavor.
This dessert combines two of my favorite things: cheesecake and chocolate. White chocolate and dark chocolate are used to create a wonderful contrast in color and taste. Nestle Chocolatier dark chocolate chips work very well in this recipe. You can also chop up a bar of dark chocolate or, if you prefer, you can use semi-sweet chocolate.
Delicious and moist, these brownies are definitely for chocolate lovers. Dense and rich, these brownies are more similar to fudge
These mini cakes can be dressed up with a little Dark Chocolate Ganache (recipe follows) spooned over the top and allowed to drip down the sides. Be sure to let the ganache cool to between 85 and 90 degrees F before spooning it over the cakes (at that temperature, it is cool enough to run in thick rivulets for a beautiful finish). Top with spun sugar for a spectacular presentation.
This delicious frozen dessert recipe was created by former Chez Panisse pastry chef David Lebovitz. A creamy concoction of chocolate and coffee...two of my favorites.
Flourless chocolate cake is a beautifully rich dessert. You will find it on the menu of many upscale restaurants but it is quite simple to make. Easier than most regular cakes, in fact, because if undercooked it will have a nice fudgy texture unlike the sogginess of an undercooked flour cake. I like to serve this with crème anglaise. Vanilla and chocolate naturally compliment each other and you get a nice contrast in temperatures and textures.
Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make. This particular recipe uses dark chocolate but you can also substitute bittersweet or semi-sweet chocolate.
Pot de creme (pronounced poh duh KREHM) is a traditional French dessert that consists of a rich, creamy custard cooked and served in small pots. The classic flavoring is vanilla but here we will be adding chocolate and Baileys Irish cream.
"This is my friend Sue's meringue. It's well—dressed, showy—quite over-the-top—and easy to make. You can add a little confectioners' sugar to your cream as you whip it, if you like your sweet things very sweet. I whip it without and just shake a little sugar over the top of the cake to serve. This is lovely with strawberries, blackberries, or raspberries, served in slices with a big cup of milky tea."
Both a drink and a dessert, "drinkable desserts" combine fancy cocktails with luxurious desserts in one of the hottest food trends.