Valentine’s Day is quickly approaching and you’ll want to impress your sweetie with a special Valentine’s Day dessert. Here are three recipes that are not only pretty to look at, but also deliciously decadent. Each one is guaranteed to bring a smile to his or her face and a “thank you” kiss to your lips.
1/2 cup unsweetened cocoa powder
1/2 teaspoon cinnamon
1/4 cup cornstarch
2/3 cup plus 1 tablespoon packed brown sugar
2 1/2 cups whole milk
1 1/4 cups heavy cream
2 teaspoons vanilla extract
1 1/2 cups fresh raspberries
In a heavy saucepan, combine the first three ingredients and 2/3 cup of the brown sugar. Using a whisk, add the milk and 1/2 cup of the heavy cream. You’ll bring this to a boil over medium-low heat. You’ll need to make sure to keep stirring so this doesn’t stick to the bottom of the pot. When the pudding is thick and smooth, take it off the heat. Stir in the vanilla.
Pour the pudding into individual ramekins and press plastic wrap right down onto the surface. This is to prevent a skin from forming on top of the pudding which is not what you want. Whip the rest of the heavy cream with the remaining sugar until you have soft peaks. Serve warm or chilled with the raspberries and whipped cream.
3/4 cup heavy cream
1 pound milk or dark chocolate, broken into pieces
1 pint fresh strawberries
1 store-bought angel food cake, cut into 1-inch pieces
8 ounces dried fruit, such as figs and bananas
Warm the cream and chocolate in a small saucepan over low heat until the chocolate melts. Put this mixture in a warm serving bowl and serve right away. You can use forks or skewers and make sure to have some yummy dipping foods like strawberries, angel food cake, or even dried fruit.
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
Fresh strawberries and blueberries
The first thing to do with this recipe is to warm up your oven to 300 degrees. Next, take out some parchment paper and cut it to fit a baking sheet. Draw a 9-inch circle on the paper. This will be where you will fill in with meringue.
Beat the egg whites until stiff in a large bowl using a hand mixer or use a stand mixer. Make sure they aren’t dry. Slowly add in the sugar, beating well after each time you add it. Make sure to beat this mixture until it’s thick and glossy. Fold in vanilla extract, lemon juice, and cornstarch with a spatula and then spoon the mixture inside the circle drawn on the parchment paper.
Spread the mixture toward the outside edges working from the center and remember to build the edge up slightly. Leave a depression in the center. Bake for an hour and cool on a wire cookie rack.
In a small bowl, beat heavy cream until stiff peaks form and set aside. Place the meringue on a flat serving plate after taking off the parchment paper circle. Fill up the center of the meringue with whipped cream, and top with fruit.
Photo Credit: istockphoto.com