Chocolate treats for Valentine's Day

2023 Author: Anita Thornton | [email protected]. Last modified: 2023-05-22 03:30

Ah! Valentine's day! Feast of love and synonymous with chocolate sweets! To celebrate in the rules of the art and to make your little Valentines melt with happiness, here are 10 recipes to make and share with them.

Chocolate Chip Oatmeal Cookie Mix Jar

Ingredients

375 ml (1 1/2 cups) white flour
1, 25 ml (1/4 tsp) s alt
5 ml (1 tsp) baking powder
1 cup (250 ml) quick cooking rolled oats
60 ml (1/4 cup) dark or milk chocolate chips
250 ml (1 cup) brown sugar
2.5 ml (1/2 tsp) cinnamon
1, 25 ml (1/4 tsp) ground ginger
60 ml (1/4 cup) white chocolate chips
1 Mason or Bernardin type glass jar with a capacity of 1 liter (4 cups)

For baking

125 ml (1/2 cup softened uns alted butter
1egg
80 ml (1/3 cup) of milk

Preparation

In a bowl, mix the flour with the s alt and the baking powder
In the iron pot, place the flour mixture, then the flakesoats and dark chocolate chips.
In another bowl, mix the brown sugar in the jar then add the white chocolate chips, then close the jar

For baking

Preheat the oven to 190°C (375°F)
In a bowl, whisk the butter with the egg and milk
Gradually add the ingredients contained in the pot and stir until you obtain a homogeneous preparation
On a baking sheet lined with parchment paper, place about 30 ml (2 tablespoons) of dough per cookie.
Bake for 10 to 12 minutes. Remove from the oven and let cool on a wire rack

Recipe from www.pratico-pratiques.com

Red Velvet Cupcakes

Yield: 30 cupcakes

Prep time: 20 minutes

Cooking time: 20 minutes

Ingredients

4 eggs
225g butter (1 cup)
2 teaspoons vanilla extract
45g bitter cocoa powder (1/2 cup)
310 g flour (2 1/2 cups)
400 g sugar (2 cups)
230 g sour cream (1 cup)
120 ml of milk (1/2 cup)
1/2 teaspoon Alsatian yeast or baking powder
3 cl of red food coloring (1 ounce)
1/2 tsp s alt

Icing ingredients

225 g philadelphia (8 ounces)
57 g butter (1/4 cup)
2 tablespoon sour cream
2 teaspoon vanilla extract
450 g sugar (15 ounces)

Preparing cupcakes

Preheat the oven to 180°C (350°F).
In a bowl, combine the flour, bitter cocoa, baking powder and s alt
In a large bowl, beat butter and sugar for 5 minutes, until fluffy and fluffy
Add the eggs one by one
Add sour cream, milk, food coloring and vanilla
Add the flour mixture little by little until everything is incorporated on low speed. Be careful not to beat too much
Pour into each mold until 2/3
Cook for 20 minutes or test the inside with a toothpick, it should leave no traces
Let cool

Preparing the glaze

Beat butter and philadelphia on medium speed until fluffy
Reducing the speed to low, add the sugar little by little, then the vanilla, then the sour cream
Continue mixing until smooth
Fill cooled cupcakes
Put in the fridge before serving so the frosting solidifies a little

Recipe taken from www.recette-americaine.com

Chai Spice Layer Cake with Meringue Frosting

Cake Ingredients

1 ½ cup milk
10 bags of strong chai tea
3 cups of carine everythingusage
½ c. s alt
2 cups brown sugar
1 cup canola oil
5 eggs
2 c. vanilla extract

Icing ingredients

6 egg whites, at room temperature
1 c. cream of pie
½ c. pure vanilla extract
3 cups of sugar
1 cup of water

Preparation

Preheat the oven to 180°C (350°F). Grease and flour two 20-cm (8-inch) round pans. To book. In a medium saucepan, heat the milk over medium heat, add the tea bags, remove from the heat and let steep for 15 minutes. Remove and discard tea bags, reserve milk and allow to cool completely.
In a bowl, combine flour, baking powder and s alt. To book. Using an electric mixer (stand or hand mixer) at medium speed, cream together the brown sugar, oil, eggs and vanilla, about 3 minutes. On low speed, alternately add the cooled milk and the dry ingredients, until a smooth batter forms. Divide batter evenly into pans and bake cakes on center rack for 30 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.
With mixer on medium speed, beat egg whites, cream of tartar and vanilla until soft peaks form, about 4 minutes. To book. In a large saucepan, combine sugar and water and bring to a boil over medium-high heat, stirring occasionally. Once boiling, cover, reduce heat to medium and cook, without stirring, until mixture thickens and a candy thermometer reads 116°C (240°F), about 4 minutes. Slowly stir syrup into egg whites and beat until stiff peaks form, about 10 minutes.
Cut the tops of the cakes to give them a flat surface, then cut them in half horizontally. Place a dollop of frosting in the center of a cake plate and top with a layer of cake. Spread an even layer of frosting over the top. Repeat the operation for the rest of the layers. Frost top and sides of cake with remaining frosting. The cake will keep covered, at room temperature, for up to 3 days.

Recipe from www.sobeys.com

Pancake Cake

Ingredients for the date ganache

500 ml (2 cups) pitted dried dates
250 ml (1 cup) of water
170 g dark chocolate 70% cocoa
250 ml (1 cup) of creamy soy preparation (Belsoy type)

Basic Pancake Ingredients

5 ml (1 tsp) vegetable oil
4 eggs
750 ml (3 cups) of milk
500 ml (2 cups) whole wheat flour

Decoration

1 box of fresh raspberries
Preparation

Preparation of the date ganache

In a small saucepan, bring dates and water to a boil over high heat. Reduce to medium heat, cover and cook for 8 to 10 minutes or until there is almost no water left in the pan. Do not drain.
While the dates are cooking, crush the chocolate in a food processor.
Place the cooked dates and their water in the food processor and mix until the puree is smooth.
While keeping the machine running, pour the creamy soy mixture into the food processor. Scrape sides of container as needed.
When the cream is well incorporated, pour into a bowl and refrigerate for a minimum of 2 hours before assembling the cake.

Preparing pancakes

Preheat a nonstick skillet over medium-low heat. Using a pastry brush, brush the pan with oil.
In a large bowl, whisk the eggs and milk. Add flour and whisk until smooth.
With a measuring spoon, pour 60 ml (¼ cup) of crêpe batter into the pan and spread it out to obtain a diameter of about 17 cm (7 in). Cook for 2 to 3 minutes on each side, until the pancake is golden brown. Repeat the operation so that you have 12 pancakes of the same size and set aside. If desired, use two pans to speed up pancake preparation.

Editing

Place a crepe in the bottom of a large plate. Brush with a layer of ganache and cover with another pancake. Repeat and finish by covering the last pancake with a layer of ganache. Decorate with fresh raspberries.
Keeps 3 days in the refrigerator and does not freeze.

Recipe from www.cuisinefuteparentspresses.com

Hershey's Hot Chocolate

Ingredients

1/2 cup granulated sugar (125 mL)
1/4 cup HERSHEY'S cocoa (50 mL)
1 pinch s alt (pinch)
1/3 cup hot water (75 mL)
4 cups milk (1 L)
3/4 c. vanilla extract (4 mL)
mini pink marshmallows or sweetened whipped cream (optional)

Preparation

Combine sugar, cocoa and s alt in medium saucepan; gradually stir in hot water and heat over medium heat. Heat the mixture until boiling, stirring constantly. Cook, stirring for 2 minutes.
Add the milk. Cook, stirring constantly, until mixture steams and mixture is hot (do not boil). Remove from the heat and stir in the vanilla. Beat with a whisk or mixer until fluffy. Serve, garnishing the hot chocolate with marshmallows or whipped cream (if desired). Makes about 5 cups (1.25 L).

Recipe from www.hersheycanada.com

Chocolate fudge

Ingredients

250g dark chocolate
4 eggs
150 g sugar inpowder
100g sifted flour
Flour and butter for the ramekins
100g butter

Preparation

Preheat the oven to 180°C (350°F).
Put the dark chocolate broken into pieces and the butter cut into pieces in a small saucepan and cook in a bain-marie: place this saucepan in a larger saucepan containing water.
Let stand and cool to room temperature, too hot melted chocolate will cook your eggs.
Blanch the whole eggs and the sugar in a mixer until you get a creamy foam (this is the most important step before cooking to obtain perfect chocolate fondants).
Gently mix the melted chocolate with the egg and sugar mixture. Gradually add the sifted flour and mix well until you obtain a smooth and homogeneous paste.
Pour the dough obtained into small buttered and floured ramekins to be able to unmold the chocolate fondants more easily.
Bake for 8 to 10 minutes only to obtain a small dough with a melting center.
Gently unmold your chocolate fondants and serve immediately with a scoop of vanilla ice cream or homemade whipped cream.

Recipe taken from www.cuisineaz.com.

Chocolate Pop Cakes

Ingredients

200 g chocolate bar (milk or dark)
90g butter
90 g of sugar
90gflour
3 medium eggs
1/2 packet of baking powder
30 g small decorative hearts

Preparation

You will need 30 lollipop sticks and cake pop molds.
Preheat the oven to 180°C (350°F).
Mix sugar and melted butter.
Add the eggs, then the flour and baking powder.
Fill the half spheres (special pop cake moulds) flush.
Cover with the other part provided for this purpose.
Bake in the oven for 10/15 min (to be monitored depending on the type of oven).
Remove from the oven, leave to cool for 10 minutes and gently unmold, you will get pretty balls!

For the chocolate glaze

Melt the chocolate in the microwave (about 30 to 40 sec).
Take a stick, dip it in chocolate, then push it into the ball at least until the middle.
Then dip the top of the lollipop in the chocolate and twist slightly.
Finally, add some little sweet hearts
Put the lollipops on a display (a cardboard box covered with aluminum foil for example).
Repeat for all the lollipops, and voilà.

Recipe from www.marmiton.org

Sugar cookies, chocolate covered

Ingredients for cookies

3/4 cup butter, room temperature
3/4 cup sugar
2 c. vanilla extract
1 egg
2½ cup all-purpose flour
1 pinch of s alt
1 c. baking powder

Ingredients for the ganache

200 g semi-sweet chocolate chips
100 ml 35% cream

Preparation

Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.
In a bowl, beat the butter with the sugar until creamy. Add vanilla and egg; beat well.
Sift the flour with the s alt and baking powder; add to the previous mixture, beating on low speed, until a ball of dough forms. Refrigerate 30 minutes.
Roll out the dough on a lightly floured surface. Cut e=the biscuits into the desired shape and transfer to the baking sheets. Roll out the scraps again, until all the dough is used.
Bake until edges of cookies begin to brown, about 7 minutes. Cool on racks.
Heat the cream over medium heat. When bubbles start to form around the sides of the pan, pour the hot cream over the chocolate and let sit for 3 minutes before stirring to melt.
One at a time, dip the cooled cookies into the melted chocolate. Freeze.

Recipe from www.qc.allrecipes.com.