Get your Valentine’s chocolate fix
From fondue to brownies, four easy recipies to satisfy your sweet tooth
When given the choice between a box of chocolates, however beautifully rendered, and a warm and shiny batch of chocolate that’s baked or swirled on the stove top, I’ll go with the latter every time.
The recipes gathered here for your enjoyment won’t take much time or effort to put together, and offer options for everyone — as long as they like chocolate.
And for those of you who don’t, these just might change your mind.
Rich Chocolate Fondue
Makes 6 servings
A sweet fondue isn’t retro, it’s classic. This straight-up version is particularly glossy, and clings well.
In testing, we found that the consistency suffered a bit when reheated, even with some liquids added. It won’t be a hardship to make this disappear at one sitting.
If you don’t have a fondue pot, serve the chocolate fondue in the same pan you cooked it in, or transfer it to a small slow cooker set on LOW.
For the fondue
10 ounces good-quality bittersweet chocolate (preferably not chips), chopped
1⁄3 cup regular or low-fat milk, or more as needed
1⁄3 cup heavy cream
1 teaspoon vanilla extract
¼ to ½ cup good-quality, chopped white chocolate (may substitute Ghirardelli white chocolate chips; optional)
For dipping (choose your favourites)
Hulled strawberries Raspberries
Sliced bananas
Angel food cake, cut or torn into chunks
Plain cake doughnuts, cut into chunks
Toaster waffles, toasted and cut into bite-size pieces Marshmallows
Dried apricots
Flaky or coarse sea salt, for sprinkling
For the fondue: Combine the chocolate, milk and cream in a medium saucepan over low heat; cook, stirring often, until the chocolate is completely melted and the mixture is smooth and glossy.
Stir in the vanilla extract; if the mixture seems too thick, add more milk a tablespoon at a time. If desired, add the white chocolate (to taste) and stir just long enough to create melty swirls.
Pour the mixture into a fondue pot set over low heat or a gel-fuel flame.
For dipping: When ready to serve, set out some or all the components next to the fondue, with individual plates.
Per serving ( fondue only, without white chocolate): 250 calories, 4 grams protein, 23 g carbohydrates, 24 g fat, 3 g saturated fat, 20 milligrams cholesterol, 15 mg sodium, 1 g dietary fibre, 1 g sugar
Adapted from MelsKitchenCafe.com. Makes 6 to 8 servings (3/4 to 1 cup)
This is easy to make and chocolatey rich. Serve over ice cream or cake, or swirl into a blended non-dairy milkshake.
Make ahead: The sauce can be refrigerated in a covered container for up to two weeks. It will thicken when chilled; stir in 1 to 3 tablespoons water or non-dairy milk to loosen the consistency.
½ cup plus 1 tablespoon water
3 tbsp maple syrup, or more as needed ½ cup plus 1 tbsp Dutch-processed cocoa powder, or more as needed 2 tbsp finely chopped vegan bittersweet or dark chocolate (may substitute cocoa butter)
Pinch sea salt, or more as needed 1 teaspoon vanilla extract
Combine the water, maple syrup, cocoa powder, vegan chocolate and salt in a small saucepan over medium-high heat. Bring just to a boil, whisking to incorporate.
Reduce the heat to medium-low; cook for five minutes until thickened, whisking often. Remove from heat and stir in the vanilla extract.
Taste and adjust the flavour as needed, adding more maple syrup for sweetness or consistency; more salt for flavour balance; or more cocoa powder (the latter, by the teaspoon) for more intense chocolate flavour.
Use right away as a hot chocolate sauce, or cool and transfer to a lidded container and refrigerate, for up to two weeks.
Per serving (based on 8): 50 calories, 1 gram protein, 10 g carbohydrates, 1 g fat, 40 milligrams sodium, 1 g dietary fibre, 6 g sugar
Adapted from a recipe at MinimalistBaker.com.
Molten Peanut Butter Chocolate Cakes
Makes 4 to 8 servings
These have a twist: their warm, oozing centres are store-bought peanut butter instead of chocolate. And because we ran the nutritional analysis, we recommend splitting each portion with someone you like.
7 ounces bittersweet chocolate, chopped
8 tablespoons cold unsalted butter, cut into several pieces
2 large eggs plus 2 large egg yolks ½ cup sugar
¼ cup plus 1 teaspoon flour, sifted or whisked
8 tbsp creamy (smooth) peanut butter
Preheat the oven to 400 F. Grease four 6-ounce custard cups or ramekins with cooking oil spray.
Combine the chocolate and butter in a medium saucepan over low heat, stirring until smooth and well incorporated. Remove from the heat.
Whisk together the eggs and egg yolks and the sugar in a mixing bowl, until well incorporated.
Whisk a little of the melted chocolate mixture into the egg mixture (to temper the eggs so they don’t scramble), and then whisk the tempered mixture and flour into the remaining chocolate mixture, to form a smooth batter.
Use two-thirds of the batter to fill the four cups or ramekins, then spoon 2 tablespoons of the peanut butter into the centre of each one. Top with the remaining batter, making sure to cover the peanut butter completely. Bake (middle rack) for 16 to 18 minutes, until the cake looks just set but jiggles a bit at the centre.
Gently invert each cup or ramekin on individual plates. Serve right away.
Per serving: 390 calories, 9 grams protein, 31 g carbohydrates, 32 g fat, 10 g saturated fat, 125 milligrams cholesterol, 95 mg sodium, 2 g dietary fibre, 14 g sugar
Adapted from “The New Classics: A Definitive Collection of Classics for Every Modern Cook,” by Donna Hay (Hardie Grant, 2014).
Dark Chocolate and Raspberry Brownie Tarts
Makes 4 servings
This is an easy upgrade to fabulous: brownies with juicy raspberries tucked in, and baked in 4½-inch round tart pans. In a pinch, you could use a muffin top pan; the total yield may be greater and the baking time may be shorter. 7 ounces bittersweet chocolate, chopped (64 to 72 per cent) 4 tablespoons (½ stick) unsalted butter 1⁄2 cup packed light brown sugar 1⁄4 cup heavy cream
3 large eggs
¼ cup flour
8 ounces fresh raspberries, rinsed and gently patted dry
Lightly sweetened whipped cream, for serving
Preheat the oven to 300 F. Arrange four 4½-inch tart pans on a rimmed baking sheet, greasing each one with cooking oil spray. Combine the chocolate, butter, brown sugar and heavy cream in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat. Whisk together the eggs and flour in a mixing bowl, then add a third of the chocolate mixture, stirring to incorporate. Stir in the remaining chocolate mixture to create a uniform chocolate batter. Divide evenly among the tart pans, then gently push the raspberries in each portion of batter.
Bake (middle rack) for 25 to 35 minutes, depending on how fudgy you like your brownies. (Press gently with a finger; they should feel soft but set.) For cakier brownies, a toothpick inserted into the centre should come out clean. Remove from the tart pans; serve warm, with whipped cream at the table.
Per serving: 610 calories, 9 grams protein, 64 g carbohydrates, 41 g fat, 24 g saturated fat, 190 milligrams cholesterol, 60 mg sodium, 6 g dietary fibre, 43 g sugar
Adapted from “The New Classics: A Definitive Collection of Classics for Every Modern Cook,” from Donna Hay magazine (Harper-Collins, 2014).