Fundoo Times
Take care of your heart and your stomach with these delicious Valentine's Day Desserts. Go through the article to get the recipes of a few.

Valentine's Day Desserts

Once upon a time on a Valentine's Day, argued the two most important parts of the human body: the heart and the stomach. The heart, thinking this day was meant to be his and his only, said to the stomach "dude, I'm going to rule today! Look how much is in store for me - love notes, romantic kisses, lovely red roses, romantic dances, teddies, cupids, and what not." Looking at the stomach with mischievous eyes he once again blurted "so... any plans for today?" a question he later wished he should never have asked. His smugness was to vanish soon! With half closed eyes and a disinterested gasp replied the stomach "umm... not much... just savoring on all the exquisite cuisines and desserts that come my way. Whether hearts meet or hearts break, I'm going to have a blast either ways." With dropped shoulders the heart replied back to the stomach "alright bro... I think I'm going to take off... take care." "Oh I will..." replied the stomach with a smuggish smile. Moral of the story: roses, love dances, teddies, cupids, and the likes may or may not make your Valentine's Day. And whether to get over or celebrate the love, pretty sweet desserts are always there to satisfy your senses. Below mentioned are some mouth watering desserts recipes for you to enjoy. Have a read!

Valentine's Day Desserts Recipes

Dark Chocolate Truffles

  • 2/3 cup heavy Whipping Cream
  • 1 2/3 cups Dark Chocolate Morsels
  • Finely chopped toasted Nuts, toasted flaked Coconut and/or Baking Cocoa for coating truffles.
  • Line the baking sheet with wax paper.
  • In a saucepan, heat cream over medium flame and bring it to boil gently.
  • Remove from heat and add chocolate morsels. Stir until the mixture is smooth and chocolate is melted.
  • Refrigerate for 15 to 20 minutes or until slightly thickened.
  • Drop chocolate mixture by rounded measuring teaspoon onto the baking sheet and refrigerate for 20 minutes.
  • Roll the chocolate mixture into balls; coat with nuts, coconut or cocoa.
  • Serve
  • Store in airtight container in refrigerator.
Chocolate Candy Hearts

  • Plastic heart-shaped Candy Mold
  • Red, white, and cocoa colored Candy Melts
  • Zipped Sandwich bags
  • Scissors
  • Spoon
  • Wax paper
  • Plate
  • Wooden skewer or clean craft paint brush
  • Put a handful of candy melts into an open zipper sandwich bag.
  • Microwave the candy in the bag for 30-40 seconds or until melted.
  • Cut one corner of the bag with scissors to squeeze out melted candy into the molds. Use a paper towel as the bag many be hot.
  • Tap the side of the mold tray to knock out any air bubbles and flatten the chocolate.
  • Place in refrigerator until set.
  • Pop out of molds and serve.
Chocolate Covered Strawberries

  • 16 ounces Milk Chocolate Chips
  • 2 tablespoons Shortening
  • 1 pound fresh Strawberries with leaves
  • Insert toothpick into the top of each strawberry.
  • In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
  • Hold the strawberries by the sticks and dip one by one into the chocolate mixture.
  • Turn the strawberries upside down and insert the toothpick into Styrofoam for chocolate to cool.