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!


  • 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!)
  1. Place a large bowl over a saucepan of simmering water, without allowing the bowl to touch the water
  2. Break up the chocolate into chunks and place in the bowl
  3. Stir chocolate until completely melted
  4. Take a large baking tray and cover it with a layer of parchment paper 
  5. Pour the chocolate in a layer onto the prepared tray.
  6. Scrape all the remaining chocolate from the bowl over the top
  7. Sprinkle generously with cranberries, pistachios and chopped chilli
  8. 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!

  • 70g Digestive biscuits
  • 75g unsalted butter, softened
  • 400g Nutella spread
  • 500g cream cheese (room temperature)
  • 60g icing sugar


  1. 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. 
  2. Place in a bowl with the butter and around 15g of Nutella, and stir until you have a damp, sandy mixture.
  3. 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.
  4. Beat the cream cheese and icing sugar together until smooth.
  5. Add the remaining Nutella to the cream cheese mixture, and beat until combined.
  6. Remove the cake pan from the fridge and carefully pour the Nutella mixture over the base.
  7. 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!


  • 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
  1. Pre-heat oven to 180C
  2. Place a large bowl over a saucepan of simmering water, without allowing the bowl to touch the water
  3. Break up the chocolate into chunks and place in the bowl with the cubed butter
  4. Whisk until chocolate and butter are melted and combined
  5. 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.
  6. Add the egg yolks, flour, sugar and raspberries to the chocolate mixture, keeping a few raspberries for garnish.
  7. Stir gently
  8. Using an electric mixer or a whisk, whisk your egg whites until they form stiff peaks
  9. Gently fold the egg whites into the chocolate mixture, a few spoons at a time, slowly.
  10. Divide the mixture into five ramekins or souffle moulds which have been lightly greased with butter
  11. Cook for around 16 – 18 minutes in the middle of the oven until the inside is also cooked through
  12. Serve with the remaining raspberries and fresh cream.