Five quick and easy mouthwatering Valentine’s Day desserts

Share these delicious and easy to make desserts with your partner after your romantic Valentine’s Day dinner for a romantic and unforgettable experience.

If you are hosting a Valentine’s Day party or get together, these desserts are perfect party stoppers.

Red velvet cake truffles

Ingredients

• 1 box red velvet cake mix plus ingredients listed on the box to prepare the cake
• 1 package cream cheese, softened
• 1 packet milk, dark or white chocolate chips
• 2 teaspoons vegetable oil, optional

Method

1. Prepare the cake according to the package instructions. Let cool completely before moving on to the next step.
2. Using a fork or your hands, break the cake into fine crumbs in a large bowl. Add the softened cream cheese and knead gently with your hands until cream cheese is fully incorporated.
3. Roll into 42 cake balls (about 1 heaped tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate.
4. Heat chocolate in a heatproof bowl until completely melted. Add oil, if using, and stir to combine. Remove cake balls from the fridge and place one ball at a time into the melted chocolate. Using a fork, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate, and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining chocolate balls.
5. Pour leftover melted chocolate into a small ziplock bag, cut off one corner and pipe melted chocolate in desired design on top.
6. Return truffles to the fridge for 15 minutes or until truffles are set.
7. Enjoy these red velvet cake truffles with your significant other on Valentine’s Day.

This recipe was found on julieseatsandtreats.com

Chocolate bonbon

Ingredients

• 4 cups confectioners’ sugar
• 1 cup ground pecans or walnuts
• 1/2 cup plus 2 tablespoons sweetened condensed milk
• 1/4 cup butter, softened
• 3 cups semisweet chocolate chips
• 2 tablespoons shortening

Method

1. In a large bowl, combine confectioners’ sugar, pecans, milk and butter. Roll into small balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freeze until firm, 3-5 minutes.)

This recipe was found on tasteofhome.com

Heart shaped waffles

Ingredients

For the waffles:

• 1 large egg
• ¾ cup whole milk
• ¼ cup Greek yogurt
• ½ teaspoon vanilla extract
• 1 ¼ cups all purpose flour
• ¼ cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch of sea salt
• ¼ cup unsalted butter – melted
• unsalted butter – additional (about 1 tablespoon), for the waffle iron

For the toppings:

• Greek yogurt
• blood orange slices
• honey
• chopped pistachios

ALSO TRY: An exclusive Valentine’s Day recipe

Method

1. In a medium bowl, beat the egg. Beat in the milk, yogurt and vanilla. Set aside.
2. In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Make a well in the dry ingredients, and slowly pour in the wet ingredients while whisking it so it just comes together. Pour in the melted butter. Whisk everything together until it is smooth, being careful not to over mix. Allow to sit for 10 minutes.
4. In the meantime, heat up your waffle iron. When you are ready, make sure your waffle iron is fully hot. Lightly brush the bottom and top with melted butter. Gently scoop on the waffle batter, so it just covers the surface of the waffle iron.
5. Close the lid and hold it down for about 30 seconds. Cook each waffle for several minutes. Repeat until all the batter is used.
6. Serve immediately. The waffles will go soggy if you wait to eat them. Still delicious, but not as amazing.

For the toppings:

1. If you would like to prepare it with the toppings as pictured, cut and slice the oranges while the waffle batter is resting. You will need about ⅓ orange for each waffle.
2. Top each waffle with a generous spoonful of Greek yogurt. Top with the orange slices. Sprinkle with chopped pistachios. Drizzle honey over all of it.
3. Enjoy these heart shaped waffles with your significant other on Valentine’s Day.

This recipe was found on theworktop.com

Red velvet doughnuts

Ingredients

For the doughnuts:

• 1 cup all-purpose baking flour
• 2 tablespoons cocoa powder
• 1/2 cup dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup buttermilk
• 2 1/2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1 large egg, at room temperature
• 2 teaspoons red food colouring

For the cream cheese frosting:

• 85g cream cheese, very soft
• 3 tablespoons unsalted butter, very soft
• 1 teaspoon pure vanilla extract
• 2 cups confectioners’ sugar, sifted
• 1-2 tablespoons milk

Method

For the doughnuts:

1. Preheat oven to 180°C. Generously grease a doughnut pan and set aside.
2. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the buttermilk, melted butter, vanilla and egg. Gently fold the wet mixture into the dry mixture – don’t over mix! Fold in red food colouring and stir until combined.
3. Spoon mixture into prepared doughnut pan, and bake for 10 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.

For the cream cheese frosting:

1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
2. Spread frosting on cooled doughnuts.
3. Enjoy these doughnuts with your significant other on Valentine’s Day.

This recipe was found on bakerbynature.com

Tiramisu with honeycomb crunch

Ingredients

For the tiramisu:

• 1 egg yolk
• 2 tablespoon caster sugar
• ¼ teaspoon vanilla paste or extract
• 85g mascarpone
• 150ml double cream
• 2 tablespoons Kahlúa
• 5 tablespoons very strong coffee
• 85g sponge fingers
• cocoa powder, for dusting

For the honeycomb:

• a little mild oil, like sunflower, for greasing
• 85g caster sugar
• 2 tablespoon clear honey
• 1 teaspoon bicarbonate of soda

Method

1. Whisk the egg yolk with the caster sugar and vanilla paste until pale. Add the mascarpone and cream, then beat with an electric whisk until smooth and thick.
2. Put the Kahlua and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of 2 small bowls or ramekins. Cover with half the creamy mixture, repeat with some more soaked biscuits, topping with more creamy mixture, until your dishes are full. Dust with a little cocoa powder and chill for at least 2 hours or overnight.
3. For the honeycomb, oil a baking tray or tin or line with a non-stick mat. Gently heat the sugar and honey with a splash of water in a heavy-based pan until melted. Increase the heat and bubble to a good caramel colour, then lift off the heat, whisk in the bicarb and tip onto the baking tray to cool. Once cold, crush with a rolling pin or thinly slice into shards, and scatter a little over the tiramisu to serve. Leftover honeycomb will keep for a week in an airtight tin.

This recipe was found on bbcgoodfood.com