Need dessert ideas for V-day

[AnnaC]

For Valentine's day each year, I like to present dh w/ a yummy chocolatey treat, like truffles or like last year when I made him heart shaped choc-chip cookies on a lollipop stick. This year I haven't had much time to think of anything to make and I'm wondering if any of you have any good recipes for chocolate treats to share...........

[Ms. Chevious]

you + 1 can whipped cream
:D :D

[Marian]

How about Chocolate Covered Strawberries. or a Chocolate Fondue w/ pound cake, strawberries, marshmallows, etc to dip.

[funnybone]

www.bhg.com has a chocolate "slide show" and I have been eye a couple of their recipes. Here is one I plan on trying in the future (you can make any shape)

It's fattening, but once a year is okay.

http://images.meredith.com/bhg/images/recipe/l_22606.jpg

Chocolate Truffle Dessert

Prep Time: 25 min.
Source: Better Homes and Gardens

Ingredients

6 ounces bittersweet or semisweet chocolate, chopped, or 6 ounces semisweet chocolate pieces
1 cup whipping cream
1/4 cup Irish cream liqueur, Kahlua, Amaretto, or milk
2 egg yolks, slightly beaten
2 tablespoons sugar
Melted white and/or dark chocolate (optional)
White chocolate shavings (optional)

Directions:

1. Chill a small mixing bowl and the beaters of an electric mixer. Meanwhile, line an 8x8x2-inch pan with plastic wrap, extending the plastic wrap over the edges of the pan; set aside.

2. In a heavy medium saucepan melt chopped chocolate or chocolate pieces over very low heat, stirring constantly until the chocolate begins to melt. Immediately remove from the heat; stir until smooth. Set aside.

3. In the chilled mixing bowl combine whipping cream and 1 tablespoon of the liqueur or milk. Beat with the chilled beaters on low speed until soft peaks form (tips curl). Cover and refrigerate for up to 2 hours or until needed.

4. In a heavy small saucepan stir together egg yolks, remaining liqueur or milk, and sugar. Cook and stir with a wire whisk over medium-low heat until mixture is very thick (about 8 minutes). Remove from heat; pour mixture into a medium mixing bowl.

5. Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating on medium speed until combined (the mixture will be thick). Add 1/2 cup of the whipped cream mixture; beat on low speed until smooth. Gently fold in remaining whipped cream mixture. Spoon the mixture into the prepared pan, spreading as necessary to make an even layer. Cover and freeze about 4 hours or until firm enough to cut.

6. Invert the frozen mixture onto a waxed-paper-lined baking sheet. Carefully remove plastic wrap. Using 1-, 2-, and 3-inch cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts to prevent sticking, if necessary. Cover and return shapes to freezer until serving time.

7. To serve, drizzle plates with melted white and/or dark chocolate, if desired. Top with chocolate cutouts. If desired, garnish with shaved white chocolate. Store any leftovers, covered, in the freezer. Makes about 6 servings.
Make-Ahead Tip: Tightly wrap and freeze the cutouts up to 1 day ahead.

Nutritional facts per serving

calories: 518 , total fat: 42 g , saturated fat: 25 g , cholesterol: 191 mg , sodium: 44 mg , carbohydrate: 35 g , fiber: 3 g , protein: 6 g , vitamin A: 22 % , vitamin C: 1 % , calcium: 7 % , iron: 10 %

[Marian]

Thanks Funnybone.
I think I just gained a few pounds.

[funnybone]

Here's one that is hardly fattening, in case you'd rather have your arteries clear.

http://images.meredith.com/bhg/images/recipe/l_1063.jpg

Cinnamon Chocolate Meringue

Only one gram of fat and practically no cholesterol in each serving of this elegant looking dessert.

Source: Better Homes and Gardens

1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/2 cup evaporated fat-free milk
1/4 cup refrigerated or frozen egg product , thawed
1 tablespoon cornstarch
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup fat-free milk
1 recipe Meringue Pie Shell (see below)
Shaved semisweet chocolate (optional)
Fresh mint (optional)



1. For filling, in a medium saucepan combine brown sugar, cocoa powder, evaporated fat-free milk, egg product, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. (Mixture will be very thick.) Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.

2. In a small mixing bowl prepare whipped dessert topping mix according to package directions except use the fat-free milk. Stir a small amount of whipped topping into chocolate filling to lighten it. Then fold remaining chocolate mixture into whipped topping mixture. Spoon mixture into Meringue Pie Shell. Cover and chill for 2 to 24 hours. Garnish with chocolate shavings and mint, if desired. Makes 8 servings.

3. Meringue Pie Shell: Draw an 8-inch circle on heavy brown paper*. Place paper on baking sheet. In a mixing bowl combine 2 egg whites, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Spread 1 cup of the meringue over 8 inch circle on the paper. Spoon remaining meringue into a decorating bag fitted with a large star tip (about 1/2 inch opening). Pipe a shell border on edge of meringue circle about 1-1/4 inches high. The completed shell should be about 9-1/2 inches in diameter (Or, spread all of the meringue over a 9-1/2-inch circle building up the edge.)

4. Bake in a 300 degree F. oven for 40 minutes. Turn off oven. Let dry in oven with closed door for 1 hour. Cool on a wire rack. Carefully remove paper from meringue shell. Place on serving plate.

*Note: Use only paper that is specially made for baking purposes.

Make-Ahead Tip: Prepare the Meringue Pie Shell up to 1 month ahead; store meringue in a covered container in the freezer. To serve, add the filling and chill for 2 to 24 hours.


Nutritional facts per serving
calories: 161 , total fat: 1 g , cholesterol: 1 mg , sodium: 65 mg , carbohydrate: 32 g , protein: 4 g , vitamin A: 5 % , calcium: 9 % , iron: 6 %

[ashleenicole]

Chocolate Truffle Dessert ... yummy!

Maybe we should submit it to CL for the "Lighten Up" column.
:D

Wonder how many WW points...?