Make special treats for your Valentine’s Day

 

It’s probably safe to say that most couples celebrating Valentine’s Day will include chocolate, whether as a gift or as a dessert.

Although chocolate is a tasty treat when eaten by itself, it’s also delicious when used in traditional desserts such as tortes, tarts and cakes.

To make these dishes special, use small baking pans to create individual servings, then place them on a dusting of cocoa or powdered sugar on a plate. Garnish with fresh fruit slices, whipped cream or ice cream.

Desserts don’t have to be complicated. Try something easy, such as strawberries dipped in melted chocolate.

Chocolate can be used in cookies that are delicious as they are or dipped in a fondue to create a decadent treat. You could also dip biscotti, fresh and dried fruits and small pieces of cake or marshmallows in a chocolate fondue.

Garnish a dessert with chocolate shavings or curls. Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate to make curls.

When selecting a chocolate, remember this simple rule — the better tasting the chocolate you elect to use the better the chocolate dessert.

Buy chocolate you’ve had a chance to try first. Place a piece on your tongue and allow it to slowly melt. If it coats your mouth with a smooth, velvety feel that’s a good sign you’re eating an excellent piece of chocolate.

Today, many bittersweet and semisweet chocolates contain much more chocolate liquor than in the past. That requires adjustments to some recipes not designed for them. If using chocolate with more than 60% or 70% cacao in a recipe that doesn’t call for this type of chocolate, follow this general rule — use 25% to 35% less chocolate than called for and add up to 1-1/2 teaspoons more granulated sugar for each ounce of chocolate in the original recipe.

Chocolate is best stored in a cool, dry place away from direct sunlight. If kept in a refrigerator, it should be tightly wrapped and allowed to come to room temperature before being used.

Make sure there isn’t any water on the surface when you use the chocolate, because it will cause the chocolate to seize.

And take care when melting chocolate not to burn it. Chocolate is a delicate treat, and it needs to be treated gently.

Following are some Valentine’s dessert recipes from www.hersheyland.com.

 

 

 

Tuxedo Torte

1⁄2 cup butter or margarine melted

1-1⁄4 cups sugar

1 teaspoon vanilla extract

2 eggs

2⁄3 cup flour

1⁄2 cup cocoa

1⁄4 teaspoon baking powder

1⁄4 teaspoon salt

8 ounces cream cheese, softened

1 cup powdered sugar

3⁄4 cup heavy cream

28 Hershey’s milk chocolate Kisses, plus more

Whipped topping or sweetened whipped cream, optional

Hershey’s Hugs, optional

Stir together melted butter, sugar and vanilla in large bowl. Add eggs and beat well using a spoon.

Stir together flour, cocoa, baking powder and salt, then gradually add to egg mixture, beating with spoon until well blended. Spread batter in a 9-inch round pan that’s lined with greased foil.

Bake in a 350-degree oven for 25 minutes, until cake is set. Cake is fudgey and will not test done. Remove from oven and cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat 1/2 cup heavy cream until stiff, then gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover and refrigerate at least one hour.

Remove wrappers from 28 Kisses, place in a medium microwave-safe bowl with remaining heavy cream. Microwave at medium for one minute, then stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cool slightly, then pour and spread over cream cheese mixture.

Cover and refrigerate two hours, until chilled. Use foil to lift torte out of pan, then remove foil. Cut into wedges and serve garnished with whipping topping, Kisses and Hugs, if desired. Cover and refrigerate leftover dessert.

 

 

Double Chocolate Chip Cookies

2-1⁄4 cups flour

1⁄3 cup cocoa

1 teaspoon baking soda

1⁄2 teaspoon salt

1 cup butter or margarine, softened

3⁄4 cup sugar

3⁄4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

1 cup chopped nuts, optional

2 cups dark or semi-sweet chocolate chips

Stir together flour, cocoa, baking soda and salt.

Beat butter, sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

  Bake in a 375-degree oven for eight to 10 minutes, until set. Cool slightly, then remove from cookie sheet to wire rack.

 

 

Cookie Dough S’mores Dip

1⁄2 cup frozen cookie dough bites

3 1.55-ounce milk chocolate candy bars, broken into pieces

4  to 6 regular marshmallows

Graham crackers, for dipping

  Coat an oven-safe ramekin or individual casserole dish with nonstick cooking spray.

Spread cookie dough bites in an even layer in ramekin, then top with candy bar pieces.

Layer with marshmallows, spacing evenly to cover the dish.

Bake in a 345-degree air fryer for three to four minutes, until marshmallows are toasted.

Remove from air fryer and allow to cool for a few minutes. Serve with graham crackers or other dippers.

Makes about 1-1/2 cups.

 

 

No-Bake Chocolate Cheesecake

1-1⁄2 cups dark or semi-sweet chocolate chips

11 ounces cream cheese, softened

1⁄2 cup sugar

1⁄4 cup butter or margarine, softened

2 cups whipped non-dairy topping, thawed

1 package graham cracker crust

Place chocolate chips in small microwave-safe bowl. Microwave on medium one minute, then stir. If necessary, microon medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.

Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended, then spoon into crust.

Refrigerate until firm. Garnish as desired. Cover and refrigerate leftover cheesecake.

 

 

Chocolate Dessert Waffles

1⁄2 cup cocoa

1⁄4 cup butter or margarine, melted

3⁄4 cup sugar

2 eggs

2 teaspoons vanilla extract

1 cup flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup buttermilk or sour milk

1⁄2 cup chopped nuts, optional

For hot fudge sauce:

3⁄4 cup sugar

1⁄2 cup cocoa

5 ounces evaporated milk

1⁄3 cup light corn syrup

1⁄3 cup butter or margarine

1 teaspoon vanilla extract

For strawberry dessert cream:

1 cup cold whipping cream

1⁄3 cup strawberry preserves

3 drops red food color

Stir cocoa and butter in large bowl until smooth. Stir in sugar. Add eggs and vanilla and beat well.

Stir together flour, baking soda and salt, then add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.

  Bake in waffle iron according to manufacturer’s directions. Carefully remove waffle from iron. Serve warm with desired toppings.

For hot fudge sauce: Combine sugar and cocoa in small saucepan, then stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until it boils. Boil, stirring, one minute. Remove from heat, then add butter and vanilla, stirring until butter is melted. Serve warm.

For strawberry dessert cream: Beat one cup cold whipping cream in small bowl until stiff. Fold in 1⁄3 cup strawberry preserves and 3 drops red food color, if desired.

 

 

Valentine Chocolate Cookie Pops

2⁄3 cup butter or margarine, softened

1-1⁄4 cups sugar

1 tablespoon water

1 teaspoon vanilla extract

1 egg

1-1⁄2 cups flour

1⁄2 cup cocoa

1⁄2 teaspoon salt

1⁄4 teaspoon baking soda

12 wooden ice cream sticks

Frosting, white and pink

Decorating sugar and colored sprinkles

Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add egg and beat well.

  Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle.

  Roll 1/4 cup dough into a ball and place on ungreased cookie sheet, three cookies per sheet. Insert wooden stick about three quarters of the way into side of each ball. Flatten slightly.

  Bake in a 350-degree oven 13 to 15 minutes, until outside edges are firm and center is set. Cool several minutes on cookie sheet, then remove to wire rack. Cool completely.

Decorate tops of cookies with white and pink frostings to make hearts or Valentine messages. Sprinkle with decorator’s sugars or sprinkles, if desired.

 

 

Black Magic Cake

2 cups sugar

1-3⁄4 cups flour

3⁄4 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk or sour milk

1 cup strong black coffee or 2 teaspoons powdered instant coffee plus 1 cup boiling water

1⁄2 cup vegetable oil

1 teaspoon vanilla extract

Stir together sugar, flour,  cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla and beat on medium speed of mixer two minutes. Batter will be thin. Pour batter evenly into a greased and floured 12-cup fluted tube pan or two nine-inch round baking pans or a 13-by-9-inch baking pan.

Bake in a 350-degree oven for 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, until wooden pick inserted in center comes out clean.

Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired.

 

 

Chocolate and Cherries Fudge Torte

1⁄2 cup butter or margarine, melted

1-1⁄4 cups sugar

1 teaspoon vanilla extract

2 eggs

2⁄3 cup flour

1⁄2 cup cocoa

1⁄4 teaspoon baking powder

1⁄4 teaspoon salt

8 ounces cream cheese, softened

1 cup powdered sugar

1⁄2 cup whipping cream , chilled

1-1⁄2 cups mini-Hershey’s Kisses chips

1 21-ounce can cherry pie filling, chilled

  Stir together melted butter, sugar and vanilla in large bowl. Add eggs, then beat well using spoon.

Stir together flour, cocoa, baking powder and salt and gradually add to egg mixture, beating with spoon until well blended. Spread batter in a 9-inch springform pan that’s greased on the bottom or a 9-inch round baking pan lined with foil that’s greased on the bottom.

Bake in a 350-degree oven 25 to 30 minutes, until cake is set. Cake is fudgy and will not test done. Remove from oven and cool completely in pan on wire rack.

Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff, then gradually fold into cream cheese mixture, blending well. Spread over top of torte and refrigerate several hours, until set.

With knife, loosen cake from side of springform pan and remove the side, or lift torte out of round pan, then remove foil.

Just before serving, put chocolates in a six-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling, then add chocolates around outside edge.

Serve cold, cut into wedges, with remaining pie filling. Cover and refrigerate leftover dessert.

 

 

Chocolate Covered Strawberry Cupcake

3 tablespoons cornstarch

1 cup water

16 ounces frozen strawberries

3 cups sugar

1-3⁄4 cups flour

3⁄4 cup cocoa

1-1⁄2 teaspoons baking powder

1-1⁄2 teaspoons baking soda

2 eggs

1 cup milk

1⁄2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

  Stir cornstarch and water together in a medium saucepan. Add strawberries and 1/2 cup sugar and cook over medium heat about 10 minutes, until thickened. Remove from heat and mash with a potato masher or fork and cool completely. Place in refrigerator after cooled.

Stir together 2-1/2 cups sugar, flour, cocoa, baking powder and baking soda in a large bowl. Add  eggs, milk, vegetable oil and vanilla extract. Beat on medium speed of electric mixer for two minutes.

Stir in one cup boiling water. Fill muffin cups that are fitted with paper liners hafway with batter and bake in a 350-degree oven 22 to 25 minutes, until a wooden pick inserted in center comes out clean. Cool completely.

Poke a hole in the top of each cupcake using the handle of a wooden spoon. Fill each with a teaspoon of strawberry filling. Do not overfill.

Pipe or spread frosting onto cupcakes.

For strawberry frosting: Pulverize 1/2 cup freeze-dried strawberries in a food processor or blender to a powder. Whisk with four cups powdered sugar until well blended. Beat 1/2 cup unsalted, softened butter and 2 teaspoons vanilla in a large bowl. Add one cup sugar mixture until creamy. Beat in remaining sugar mixture alternately with three to four tablespoons milk until spreading consistency is reached.