Chocolate Desserts for Valentine's Day
Featured recipes:
Bumpy Highway Cake
Italian Cream Puffs
Chocolate Yogurt Cake
Glazed Chocolate Pound Cake
Molten Chocolate Cake with Raspberries
Profiteroles
Rocky Road Bars
Our Molten Chocolate Cake with Raspberries reveals a delicious surprise when your Valentine takes a bite — a molten center of luscious chocolate! Serve them with ice cream for a truly decadent dessert.
Our Glazed Chocolate Pound Cake is pretty as a picture with its shiny chocolate glaze. It's a moist and dense cake that can be made a day ahead. Store it, covered, at room temperature until you're ready to serve.
Profiteroles are simply mini cream puffs filled with a sweet or savory filling. In honor of the sweetest holiday of all, we suggest filling them with ice cream and then drizzling with, what else — chocolate!
Our Rocky Road Bars combine all your favorite flavors into one sweet treat! Chocolate, marshmallow and peanut butter — yum! Whether your Valentine is 9 or 90, they'll be delighted!
Our citrus-scented Italian Cream Puffs are filled with a luscious sweetened cheese filling that's dotted with candied fruit and then drizzled with chocolate.
Yogurt is in the cake and the frosting of our moistly delicious Chocolate Yogurt Cake. Try a slice with a cup of coffee for a decadent coffee break!
Storing Chocolate:
Store your chocolate, tightly wrapped, in a cool (60° to 70° F), dry place. If you discover your chocolate has developed a "blotchy" appearance, it's likely been stored at too warm a temperature and means the cocoa butter has risen to the surface. The chocolate can still be used—its flavor won't be affected.
How to Melt Chocolate:
Chocolate needs love, too! It can burn easily so it's best to melt it gently and slowly. One of the simplest ways to melt chocolate is in the microwave at 50% power. Four ounces will take about 3 minutes to melt. While chocolate can be melted WITH liquid (at least 1/4 cup liquid to 6 ounces of chocolate) even a drop of moisture in MELTED chocolate will cause it to seize (clump up and become hard) If your chocolate seizes, try adding a little Crisco® Oil before gently re-melting it. About 1 teaspoon to every 6-ounces should do the trick.