Three simple and romantic Valentine’s dessert ideas
Even if you're not planning on whipping up a three-course meal for your loved one this Valentine's Day, a little effort goes a long way!
A decadent dessert is definitely the way to your loved one's heart (as long as they have a sweet tooth!) so we've come up with three easy recipes to get you started.
Pistachio, Chilli and Cranberry Chocolate Bark
This recipe is super-simple, and the final effect is stunning, with the jewel-coloured cranberries against the dark chocolate!
Ingredients
- 100g 70% dark chocolate
- 100g milk chocolate
- 100g dried cranberries
- 100g pistachios, roughly chopped or smashed up inside a sandwich bag
- 1/2 a red chilli, finely chopped (optional!)
Method
- Place a large bowl over a saucepan of simmering water, without allowing the bowl to touch the water
- Break up the chocolate into chunks and place in the bowl
- Stir chocolate until completely melted
- Take a large baking tray and cover it with a layer of parchment paper
- Pour the chocolate in a layer onto the prepared tray.
- Scrape all the remaining chocolate from the bowl over the top
- Sprinkle generously with cranberries, pistachios and chopped chilli
- Place in the fridge overnight then break it up into sections with a knife.
Nutella Cheesecake
Decadent and rich – but we bet you'll go back for seconds!
Ingredients
- 70g Digestive biscuits
- 75g unsalted butter, softened
- 400g Nutella spread
- 500g cream cheese (room temperature)
- 60g icing sugar
Method
- Crush the digestives by placing them into a sealed sandwich bag and breaking up into crumbs with your hands or the side of a rolling pin.
- Place in a bowl with the butter and around 15g of Nutella, and stir until you have a damp, sandy mixture.
- Tip mixture into a 23cm round springform tin and press down into the base using your hands or the back of a spoon. Place in the fridge to chill while you continue with the rest of the prep.
- Beat the cream cheese and icing sugar together until smooth.
- Add the remaining Nutella to the cream cheese mixture, and beat until combined.
- Remove the cake pan from the fridge and carefully pour the Nutella mixture over the base.
- Place the tin in the fridge overnight before serving.
White Chocolate and Rasberry Souffle (makes 5 small souffles)
Sweet, light and with a touch of tangy fruit – delish!
Ingredients
- 200g white chocolate
- 160g unsalted butter, cubed
- 250g raspberries, washed and dried with kitchen paper
- 2 tablespoons plain flour
- 6 eggs
- 2 tablespoons brown sugar
Method
- Pre-heat oven to 180C
- Place a large bowl over a saucepan of simmering water, without allowing the bowl to touch the water
- Break up the chocolate into chunks and place in the bowl with the cubed butter
- Whisk until chocolate and butter are melted and combined
- Separate your eggs, placing the whites into a large bowl (big enough to allow for them to expand to eight times their size) and putting the yolks aside.
- Add the egg yolks, flour, sugar and raspberries to the chocolate mixture, keeping a few raspberries for garnish.
- Stir gently
- Using an electric mixer or a whisk, whisk your egg whites until they form stiff peaks
- Gently fold the egg whites into the chocolate mixture, a few spoons at a time, slowly.
- Divide the mixture into five ramekins or souffle moulds which have been lightly greased with butter
- Cook for around 16 – 18 minutes in the middle of the oven until the inside is also cooked through
- Serve with the remaining raspberries and fresh cream.