Food
February 10, 2021
12 Decadent Desserts To Share On Valentine’s Day
We definitely don’t need an excuse to satisfy our sweet tooth, but what better way to celebrate Valentine’s Day than by indulging in decadent desserts? Scroll down to fall in love with these sweet treats, laced with chocolate, caramelized fruit and sweet cream! Share them with a loved one or enjoy them all by yourself (we’re not judging).
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.
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.
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.
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.
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.
Shake Shack’s Frozen Vanilla Custard
Our latest craving is for frozen custard, 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.
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.
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.
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.
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.
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.