My 6-year-old’s dream Valentine’s Day consists of eating her way through a vat of Chocolate Covered Heart Marshmallow Peeps.
“It’s a tasty treat for someone sweet,” she reminds me as she stares intently at the 24-count box sitting near the check-out line in Target.
I considered giving into her pleas, but I know that I can make tasty Love Day treats at home for half the price and double the rich, dark chocolatey flavor.
Here’s hoping the following recipes will do the Chocolate Heart Peeps one better:
CHOCOLATE DESSERT CUPS
Ingredients:
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
Directions:
Cut out four 6-inch circles from waxed paper; place on a baking sheet.
In a microwave, melt chocolate and shortening; stir until smooth.
Pour 2 tablespoons melted chocolate into the center of each circle and spread out.
Refrigerate for 3-4 minutes, then drape circles, waxed paper side down, over inverted cups or small bowls.
Chill for 30 minutes, and then carefully peel waxed paper from chocolate cups.
Fill with fresh fruit, whipped cream or ice cream.
HOT CHOCOLATE SOUP
Ingredients:
2 cups whole milk
4 ounces semi-sweet chocolate; chopped
2 ounces bittersweet chocolate; chopped
Pinch of salt
1 tablespoon dark brown sugar
Directions:
Place milk and salt in a heavy, medium saucepan and bring to a simmer over medium heat.
Turn heat to low and add the chocolate.
Whisk constantly, about 2 minutes.
Stir in brown sugar until dissolved.
Remove from heat, and serve immediately with a dollop of whipped cream and a sprig of fresh mint.
BROWNIE CUPCAKES
Ingredients:
1 cup butter
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped pecans
4 eggs
1-1/2 cups sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
Directions:
Preheat oven to 325 degrees.
In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth.
Remove from heat and allow to cool.
Add pecans; stir until well-coated.
In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
Fill paper-lined muffin cups two-thirds full.
Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
Serve warm or at room temperature.
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