Valentine's Day chocolate recipes for your sweetheart to love

Delicious confections are perfectly suited to be shared with those you love

Published: Tuesday, Feb. 8 2011 6:00 p.m. MST

Brownie Cookie Bites are tempting but sensible treats.

Covenant Communications

Want to do something sweet for your Valentine?

Below are some unique chocolate recipes, taken from "Chocolate Never Faileth" by Annette Lyon and published by Covenant Communications, that make thoughtful, homemade gifts for Feb. 14 — or really any day of the year.


My mother-in-law has a Danish background, and to keep some of that culture alive, she makes these at Christmas. She fills them with cherry pie filling, too, but the most popular filling each year is — no surprise — the chocolate filling. Instead of mini tart shells, you can use silicon molds, mini-muffin tins or other small forms. I've personally used only the actual tart tins, but my mother-in-law has reported success using all kinds of other things.

Tart shells:

1 cup butter

1 cup plus 1 tablespoon sugar

1 egg

1/2 teaspoon almond extract

21/2-23/4 cups flour

Chocolate Tart filling:

8 ounces milk chocolate (My mother-in-law often uses simple Hershey's bars. I like to use Guittard Milk Chocolate Chips, the giant ones in the silver bag)

18 large marshmallows

1/2 cup milk

1 cup whipping cream

Preheat oven to 350 degrees.

Shells: Lightly coat tart tins with cooking spray.

Cream butter and sugar. Add egg and almond extract. Mix in flour as needed to make the dough moist but not sticky. It should be workable with your hands.

Work small amounts of dough into individual tart tins. You'll need less than you think; they should not have thick bottoms. Prick each shell with a fork a couple of times, then bake for about 10 minutes, until barely golden on the edges.

Let cool, then remove from tins and fill. Makes about 24 shells, depending on size.

Filling: In a medium pan, melt the chocolate, marshmallows and milk. Allow the mixture to cool completely to room temperature.

Whip the cream, then fold it into the chocolate mixture until fully incorporated, with no chocolate streaks. Fill shells. Chill filled tarts for about an hour before serving. Garnish with a squirt of whipped cream.

— Annette Lyon, "Chocolate Never Faileth"


Let's just say that these cookies are huge, delicious, easy and are the perfect solution to a chocoholic's craving. One batch makes only 12 cookies, but they're each a good six inches across. Hoard them as soon as they're cooled, because otherwise they'll disappear quickly. You've had fair warning.

11/3 cups semisweet chocolate chips, melted

3/4 stick (6 tablespoons) butter

2 eggs

3/4 cup sugar

2 teaspoons dark chocolate hot cocoa powder (optional, but it gives a kick to the flavor)

2 teaspoons vanilla

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 cup flour

1 cup semisweet chocolate chips

1 cup almonds, slivered or roughly chopped

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