18 Decadent Desserts To Make For Valentine’s Day
What better way to celebrate Valentine’s Day than by indulging in a deliciously decadent dessert?
These sweet treats are laced with everything from chocolate and cream to caramelized fruit and nuts! Share them with a loved one or enjoy them all by yourself (we’re not judging). Scroll down for 18 decadent desserts you’ll want to make this Valentine’s Day!
Strawberry Mousse On Pistachio Sponge
This bright mousse on a light sponge both looks and tastes restaurant-worthy.
Get the recipe for Strawberry Mousse On Pistachio Sponge.
The Italian Bakery, Phaidon Press, 2021
Chocolate Cake With Cherries In Barolo Chinato
Cherries give this decadent chocolate cake a refreshing twist.
Get the recipe for Chocolate Cake With Cherries In Barolo Chinato.
The Italian Bakery, Phaidon Press, 2021
Ricardo Larrivée’s Giant Chocolate Chip Cookie
This sweet recipe makes ooey-gooey soft cookies which you can cut into 24 (or just carve out a giant one for yourself!)
Get the recipe for Ricardo Larrivée’s Giant Chocolate Chip Cookie.
Excerpted from Sheet Pan Everything by Ricardo Larrivee. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Pistachio Olive Oil Cake
“Anyone who’s been to Emmer or seen our Instagram feed knows that pistachio is probably my favorite thing in the world. We go through hundreds of pounds a month. This cake is a showstopper for its simplicity. It’s decadent, bordering on a custard, and lasts for a good week without changing texture,” says Emmer owner Philip Haddad.
Get the recipe for Pistachio Olive Oil Cake.
House & Home September 2021
Blueberry Nut Butter Cookies
This recipe makes the best chewy cookie, without any leavening agent needed, or wheat, or eggs. Blueberries are lovely in these, both delicious and attractive — but if they’re out of season for you, just use chocolate!
Get the recipe for Blueberry Nut Butter Cookies.
Excerpted from Occasionally Eggs: Simple Vegetarian Recipes for Every Season by Alexandra Daum. Copyright © 2021 Alexandra Daum. Photography by Alexandra Daum. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Salted Fudge
Fudge can be finicky; the success is in the time and temperature to get the right consistency. Bring the mixture to about 112°C on your candy thermometer, or drop a bit into a cup of cold water — it’s ready when it forms into a soft ball.
Get the recipe for Salted Fudge.
Recipes courtesy of trishmagwood.ca and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.
Banana “Corks” With Chocolate Fondue
The cakelets created by using bouchon molds are just right for dipping.
Get the recipe for Banana “Corks” With Chocolate Fondue.
House & Home December 2019
Fruit Gratiné With Southbrook Frambroise Sabayon & Chocolate Sauce
“This is a cook’s dessert,” says Jamie Kennedy. “As a chef, I usually think a lot about presentation, so I tend to go for desserts that are plated rather than cakes or pastries. This is easy to make — no pastry — and you can cook it right before you serve it.”
Get the recipe for Fruit Gratiné With Southbrook Frambroise Sabayon & Chocolate Sauce.
House & Home September 2019
Lemon & Roasted Cherry Trifle
This trifle is light and delicate! Be sure to assemble in a clear vessel to show off all of the trifle’s layers. In this recipe, Amaretto is used to soften the ladyfingers, but if you like your desserts alcohol-free, you can omit it.
Get this recipe for Lemon & Roasted Cherry Trifle.
House & Home November 2017
Apricot Tarte Tatin
“This tart really benefits from something creamy served alongside,” says New York Times food columnist Melissa Clark. “A bit of whipped cream or crème fraîche, or ice cream, will melt and mingle with the caramel, creating a rich and lovely sauce.”
Get the recipe for Apricot Tarte Tatin.
Excerpted from Dinner in French: My Recipes by Way of France by Melissa Clark. Copyright © 2020 by Melissa Clark. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
Cardamom Panna Cotta
Finish your Valentine’s Day dinner with the sophisticated flavors of a cold, spiced dessert. If you can’t freshly grind your cardamom with a mortar and pestle, substitute a half teaspoon of ground cardamom instead.
Get the recipe for Cardamom Panna Cotta.
House & Home April 2019
Shake Shack’s Frozen Vanilla Custard
This frozen custard is inspired by Shake Shack’s deliciously creamy version. Made with more eggs than ice cream, frozen custard makes a great base for adding your own flavors and toppings. Once you’ve got this basic recipe nailed, the only limit is your imagination.
Get the recipe for Shake Shack’s Frozen Vanilla Custard.
House & Home January 2020
Cream Puffs With Cider-Caramelized Apples & Bourbon Cream
Making cream puffs is easier than you think! The cream is lightly sweetened and flavored with bourbon.
Get the recipe for Cream Puffs With Cider-Caramelized Apples & Bourbon Cream.
House & Home November 2020
Brûléed Grapefruit With Mascarpone Cream
“This recipe takes the classic health food, grapefruit, and adds a decadent burnt-sugar crust,” says food blogger and TV personality Abbey Sharp. “Then that sour-sweet combination is juxtaposed with the creamy mascarpone, which balances everything out nicely.”
Get the recipe for Brûléed Grapefruit With Mascarpone Cream.
House & Home February 2020
Lemon Angel Cake
“We’re a huge chocolate family, but once you find something really good that’s lemon, it’s hard to beat,” says cookbook author Trish Magwood. “It’s an airy angel cake with my grandmother’s lemon glaze, and then fresh or cooked fruit on top.”
Get the recipe for Lemon Angel Cake.
House & Home October 2020
Italian Gelato Sundae
“This sundae is great because you’re just scooping, drizzling and dishing it out,” says Angela Marotta and Melisa Marotta-Paolicelli of Two Sisters Winery. “The combination of tangy cherries, sweet gelato and crunchy wafers makes this sundae absolutely irresistible.”
Get the recipe for Italian Gelato Sundae.
Dark Chocolate Fondant, Burned Orange Compote & Hazelnut
“The flavors are clean, the base is nice and crunchy, and there’s that rich layer of fondant,” says chef David Hawksworth. “Dark chocolate, orange and hazelnut is such a classic combination.”
Get the recipe for Dark Chocolate Fondant, Burned Orange Compote & Hazelnut.
Excerpted from Hawksworth by David Hawksworth, Jacob Richler and Stéphanie Nöel. Copyright © 2020 David Hawksworth. Photography by Clinton Hussey. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Jim’s Pi Pie
“A salty graham cracker crust covered with a layer of carmelly dulce de leche, then topped with creamy chocolate custard and a puff of golden, swirly baked meringue — truly the dreamiest pie ever,” says Queer Eye‘s Antoni Porowski.
Get the recipe for Jim’s Pi Pie.
Adapted from Antoni in the Kitchen by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mi in Harcourt.