Sweet Treats for Your Sweetheart: The Best Valentine’s Desserts to Share with Your Partner

Valentine’s Day is the perfect excuse to indulge in delicious desserts with your loved one. Whether you’re a seasoned baker or just starting out, creating a sweet treat for your partner is a heartfelt way to celebrate the day. Here are some of the best Valentine’s desserts with recipes to help you whip up something truly special.

 

Here’s a list 5 simple treats you could make for your sweetheart without spending all day cooking!

 

1. Molten Lava Cakes (from Chocolate Delights)

Nothing says romance quite like the ooey-gooey center of a molten lava cake. These individual-sized cakes are simple yet luxurious, with a rich chocolate flavor that’s sure to impress.

Ingredients:

• 1/2 cup unsalted butter
• 4 ounces dark chocolate, chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• Pinch of salt
• 2 tbsp all-purpose flour

Instructions:

1. Preheat your oven to 425°F and butter four ramekins.
2. Melt butter and chocolate together in a microwave or double boiler, stirring until smooth.
3. In a separate bowl, whisk eggs, egg yolks, sugar, and salt until pale and thick.
4. Fold the chocolate mixture into the egg mixture, then gently fold in the flour.
5. Divide the batter among the ramekins and bake for 12-14 minutes. Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

 

2. Strawberry Shortcake for two (from Sweet Cravings)

Light, fluffy biscuits topped with sweet strawberries and whipped cream make for a perfect Valentine’s dessert.

Ingredients:

• 1 cup sliced strawberries
• 2 tbsp sugar
• 1 cup all-purpose flour
• 2 tbsp sugar (for biscuits)
• 1/2 tbsp baking powder
• ¼ tsp lemon zest
• 1/8 tsp cinnamon
• ¾ cup heavy cream
• Whipped cream for topping

Instructions:

1.     Preheat the oven to 400°F.

2.    Place the strawberries and ¼ cup of sugar in a large bowl and cover with plastic wrap. Let the mixture sit until the strawberries start to release their juice, about 45 minutes.

3.    Place the flour, baking powder, remaining sugar, lemon zest, and cinnamon in a mixing bowl and whisk to combine. Add the heavy cream very slowly and beat with a handheld mixer until a smooth dough forms.

4.    Transfer the dough to a lightly floured work surface and roll it out into a 9 x 6-inch rectangle that is approximately ¾" thick. Use a floured biscuit cutter or mason jar to cut six rounds from the dough. Place the rounds on a greased baking sheet, place the sheet in the oven, and bake until golden brown, about 12 minutes. Remove from the oven and let cool for 10 minutes.

5.    Starting at the equator, cut each of the cakes in half. Place a dollop of the Whipped Cream on top of one of the halves, followed by a few scoops of the strawberries and their juices. Top with the other half and serve.

 

3. Red Velvet Doughnuts (from Chocolate Delights)

These festive doughnuts are as delicious as they are adorable. Use a heart-shaped cookie cutter to give them a Valentine’s Day twist.

Ingredients:

• 6 oz. sugar
• 1 oz. unsalted butter, salted
• 3 egg yolks
• 10.8 oz. sour cream
• 12.9 oz. all-purpose flour
• 1 ½ oz. cocoa powder
• 2 tsp baking powder
• 1 tbsp kosher salt
• 4 drops red gel food coloring
• Canola oil, as needed
• Cream Cheese Frosting
• Red icing sugar, for topping

Instructions:

1. In the work bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until light and fluffy, about 5 minutes.

2. Incorporate the egg yolks one at a time, scraping down the work bowl as needed. When all of the egg yolks have been incorporated, add the sour cream and beat until incorporated. Add the flour, cocoa powder, baking powder, salt, and food coloring and beat until the mixture comes together as a dough.

3. Coat a medium heatproof bowl with nonstick cooking spray, transfer the dough to the bowl, and cover with plastic wrap. Refrigerate overnight.

4. Add canola oil to a Dutch oven until it is about 2 inches deep and warm it to 350ÅãF. Set a cooling rack in a rimmed baking sheet beside the stove.

5. Remove the dough from the refrigerator and place it on a flour-dusted work surface. Roll the dough out until it is . inch thick. Cut out the doughnuts using a round 4-inch cookie cutter and then use a round 1-inch cookie cutter to cut out the centers.

6. Transfer the doughnuts to the wire rack and let them sit at room temperature for 10 minutes.

7. Working in batches, carefully slip the doughnuts into the hot oil and fry, turning them once, until browned and cooked through, about 4 minutes. A cake tester inserted into the sides of the doughnuts should come out clean. Transfer the cooked doughnuts to the wire rack to drain and cool.

8. Spread the frosting over the doughnuts, sprinkle icing sugar over the top, and enjoy.

 

4. Chocolate-Covered Strawberries (from Chocolate Delights)

For an effortless yet elegant treat, chocolate-covered strawberries are always a winner.

Ingredients:

• 12 large strawberries
• 6 ounces semi-sweet chocolate, chopped
• 2 ounces white chocolate, chopped (optional, for drizzling)

Instructions:

1. Wash and dry the strawberries thoroughly.
2. Melt semi-sweet chocolate in a microwave or double boiler.
3. Dip each strawberry in chocolate, letting excess drip off. Place on a parchment-lined tray.
4. Melt white chocolate and drizzle over the strawberries for decoration. Let set before serving.

 

5. Mini Raspberry & Cream Tarts (from Sweet Cravings)

These creamy bars combine tangy raspberries with luscious cheesecake for a dessert your partner won’t forget.

Ingredients:

For Tart Pastry Shell Dough:

• 1 large egg yolk
• 1 tbsp heavy cream
• ½ tsp pure vanilla extract
• 1¼ cups all-purpose flour
• ⅔ cups confectioners’ sugar
• ¼ tsp salt
• 1 stick unsalted butter, cut into 4 pieces

For Filling:

• 2¾ cups, whole milk
• ⅛ tsp salt
• ⅔ cup sugar
• 4 egg yolks
• ¼ cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1 cup fresh raspberries
• Confectioners’ sugar, for dusting

Instructions:

For the Tart Pastry Shell

• Place the egg yolk, cream, and vanilla in a small bowl, whisk to combine, and set aside. Place the flour, sugar, and salt in a food processor and pulse to combine. Add the pieces of butter and pulse until the mixture resembles a coarse meal. Set the food processor to puree and add the egg mixture as it is running. Puree until the dough just comes together, about 20 seconds. Transfer the dough onto sheet of plastic wrap, press into 6" disk, wrap, and refrigerate for at least 2 hours.
• Approximately 1 hour before you are planning to start constructing your tart, remove the dough from the refrigerator. Lightly dust a large sheet of parchment paper or plastic wrap with flour and place the dough in the center. Roll out to 9" and line the tart pan with it. Place the pan containing the rolled-out dough in the freezer.
• Preheat the oven to 375°F. Place the chilled tart shell on cookie sheet, line the inside of the tart shell with foil, and fill with uncooked rice. Bake for 30 minutes, rotating the shell halfway through.
• After 30 minutes, remove the shell from the oven and discard the rice and foil. Leave the tart shell on the cookie sheet and place it on the upper rack of the oven. Bake until the shell is golden brown, about 5 minutes. Remove and fill as desired. 

For the Filling:

1. Preheat the oven to 350°F and spray a muffin tin with nonstick cooking spray.
2. Roll the ball of dough out on a flour-dusted work surface to ¼" thickness. Using a floured biscuit cutter or mason jar, cut 12 rounds out of the dough and place them in the cups of the muffin tin. Place in the oven and bake until golden brown, about 25 minutes. Remove from the oven and let cool.
3. Place the milk, salt, and sugar in large saucepan and bring to a simmer over medium heat.
4. Place the egg yolks and cornstarch in a large bowl and whisk to combine. While whisking constantly, add the warm milk mixture to the egg mixture in ½-cup increments. When 2 cups of the milk mixture have been incorporated, add the tempered eggs to the saucepan, while whisking constantly to incorporate.
5. Cook the mixture over medium heat, while stirring constantly, until it starts to thicken. Stir in the butter and vanilla and spoon the mixture into the baked tart shells. Place in the refrigerator and chill until cool.
6. Remove from the refrigerator, top each tart with a few raspberries and a dusting of confectioners’ sugar, and serve.

 

This Valentine’s Day, let dessert be the highlight of your celebration. Whether you go for chocolatey decadence or fruity freshness, these recipes are sure to make the day extra sweet for you and your partner.