Make delicious and delectable treats for those that are sweet on chocolate! We picked out some of our favorite chocolate treats like chocolate covered strawberries or brownies topped with ice cream. If you prefer dark or white chocolate, try these macaroons or this decadent raspberry cake. Celebrate Loveuary all-month long starting with Sweeter than Chocolate, premiering Saturday, February 4 at 8/7c on Hallmark Channel.
For the Cake
- 1 ⅔ cup all-purpose flour 230g
- 1 cup sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- ¾ cup unsalted butter room temperature
- 3 egg whites
- 1 tbsp. vanilla extract
- ½ cup sour cream
- ½ cup whole milk
- 6 oz. raspberries fresh or freeze dried
- 2 tbsp. lemon juice fresh
- 1 tbsp. lemon zest
For White Chocolate Buttercream
- 1 ½ cup unsalted butter room temp
- 4 ½ cups confectioners sugar
- 1 cup white chocolate chips melted and cooled
- 1 tbsp. sugar
- 1 cup raspberries
- 1 tbsp. lemon juice
- 1 tbsp. vanilla
- 1/4 tsp salt
For the Hearts
- 3 sheets printable hearts
- 1 1/2 feet parchment paper
- ½ cup candy melts
- zest of one lemon
For Italian Buttercream
- 4 large egg whites
- 1 1/3 cups sugar divided
- 1 Pinch kosher salt optional
- 16 ounces unsalted butter room temperature, cut into 1-inch pieces
- 1 tsp pure vanilla extract optional
- 1/4 tsp cream of tartar
- 1/3 cup water
FOR THE CAKE
- Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well.
- Sift the dry ingredients together in a large bowl.
- Beat the wet ingredients together in a medium bowl. Add lemon zest.
- Don't worry if you still have small chunks of butter, it will all work out!
- Add the wet to the dry and mix until just combined. Fold in dried raspberries at the very end and mix until just combined.
- Divide the mixture evenly into the cake pans.
- Bake at for about 25-30 minutes or until the centers are springy to the touch.
FOR THE WHITE CHOCOLATE BUTTERCREAM
- In a stand mixer fitted with a paddle attachment, cream the butter.
- Add confectioners sugar and salt. Beat until creamy.
- Add in melted and cooled white chocolate. Mix until incorporated and smooth.
- Divide batter in half.
- Add vanilla to one batch.
- In a small saucepan over medium low heat combine raspberry juice, lemon juice, lemon zest and sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half. Transfer to a small bowl and chill.
- Add 2 1/2 tbsp. of the reduction to the other batch of buttercream. If the consistency become runny, mix in confectioners sugar 2 tbsp. at a time until thickened.
- Transfer both batches to separate piping bags with the tips snipped off. Add the 2 piping bags to another piping bag fitter with a large round tip or with the tip snipped off.
FOR THE ITALIAN BUTTERCREAM
- Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
- Stir until sugar melts and becomes clear.
- Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until meringue is cool/tepid.
- Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla if using.
- Beat until butter is combined and mixture has reached a silky consistency.
- Divide into 5 bowls. Keep one bowl white. Add food coloring to each batch to achieve a gradient look.
- Transfer colors to separate piping bags.
FOR THE HEARTS
- Line up 3 printable heart sheets to use as a guideline or stencil. Add a layer of parchment paper over the sheets.
- Microwave candy melts. Transfer to a piping bag and snip off the tip.
- Pipe hearts according to the stencil.
- Let the hearts cool and harden.
FOR THE ASSEMBLY
- Pipe the pink/white chocolate buttercream combo between each cake layer.
- Cover the cake with a thin crumb coat and chill for about 10-15 minutes.
- Once the cake has chilled, start the Italian buttercream gradient with the white, then work your way up from bottom to top.
- Carefully smooth with an offset spatula.
- Add hearts to the cake.
You can sub in fresh raspberries for the freeze dried ones. Just cut them into smaller pieces so they don't turn into puddles in your cake and destabilize things.
For Shortbread Crust
- 8 tablespoons unsalted butter, softened
- ¼ cup sugar
- 1 cup AP Flour
- ⅜ teaspoon Salt
- 1 teaspoon Vanilla Bean Paste
For Chocolate Champagne Ganache
- ⅔ cup Champagne
- 2 tablespoons Cognac
- ½ teaspoon Vanilla Extract
- 2 cups 38% Milk Chocolate, melted
- 2 ounces 61% bittersweet chocolate, melted
- ¼ cup Heavy Cream
- 9 tablespoons Unsalted Butter
- Make the crust first: in the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about two minutes. Add the sugar and beat until thoroughly mixed
- Using a fork or a small whisk, mix the flour salt, and vanilla paste in a small bowl. Add to the butter mixture in two batches, mixing thoroughly after each addition. Remove the dough from the bowl and shape into a disk.
- Heat oven to 350˚.
- The dough is ready to use. Press into 9-inch tart pan
- Place tart shell on a baking sheet and bake for 20-25 minutes, until the edges have a hint of golden color. Transfer the tart pan to a cooling rack and cool completely.
- Make the ganache: Pour the champagne, cognac, and vanilla into a measuring cup.
- Combine the melted chocolate in a medium bowl. Pour the cream over the chocolate and using a small silicone spatula, stir the mixture in one direction, concentrating on the center, until the ganache is smooth and glistening.
- Slowly pour the champagne into the ganache, whisking constantly. Add the butter and stir until it is completely melted, about one minute. Put the ganache in the coolest part of your kitchen and let it set, stirring occasionally until spreadable, about 1 hour.
- Spread into tart shell, and let set in fridge. Slice and serve.
- Bowl of gummy XO’s
- Bowl of M&M’s
- Blueberries and red apples
- Heart shape cookies
- Chocolate Covered Pretzels
- Big lip gummies
- Licorice rounds
- Heart shaped shortbread cookie with jelly filling
- Pink mints
- Small gummies
- Chocolate covered almonds
- Vanilla meringues
- Place your ramekins & rounds on board to create foundation. Fill up your ramekins with smaller candies to corral them together
- Make your apple heart. Using your red apple slice two sides off. Then, take one of the sides & start to thinly slice. Once sliced, mold the apple into a heart shape. Place onto your round & fill in with blueberries to make the apple pop
- Move onto larger scale items (cookies, brownies, larger gummies) Start lining the edges of the board to create a barrier. One the edges are good to go, arrange them in fun ways around the board (fan out on edges, around ramekins, create rows)
- Pay attention to color distribution. Spread out similar colors. I.e. chocolate browns on opposite corners, white on opposite corners and so forth. This helps to create visual interest and balance on the board
- Fill in the holes with smaller candies. Like pink mints, small gummies, chocolate covered almonds, etc.
- Add little clear scoops around the board to serve (optional)
- Eat and enjoy!
Ingredients and Materials
- Long Stemmed Strawberries (or regular strawberries if you prefer)
- Dark Chocolate Melts
- White Chocolate Melts
- Food Dye
- Plastic Icing Bottles
- Wax paper
- Melt your chocolate melts, either in a double boiler or in the microwave.
- Wash and completely dry your strawberries. Pat them dry then set them out until you are sure they are dry. This will keep the chocolate from slipping off when you dip it.
- Dip your strawberries into the dark chocolate and place them on wax paper to cool.
- Mix a few drops of food dye into your melted white chocolate and pour it into the plastic bottle.
- Squeeze a few lines across the strawberries creating decorative lines.
- Place your finished strawberries in the refrigerator until completely hardened.
- Gift the strawberries to your valentine!
- 10 ounces 61% bittersweet chocolate, chopped
- 7 tablespoons unsalted butter, cut into chunks
- ¼ cup light corn syrup
- 12 to 14 Candied Mint Leaves (optional)
- Begin with your favorite brownie or cake recipe, cooled and dry.
- Using a small cake ring, cut out small shapes and set aside.
- Make chocolate glaze
- Drizzle glaze over brownie
- Add desired toppings such as chocolate balls, sprinkles, and edible flowers
- Put the chocolate, butter, and corn syrup in the top of a double boiler or in a heatproof bowl set over a pot of simmering water and stir over medium-low heat until the chocolate and butter are melted and the glazed appears shiny, about 5 minutes.
- Pour the glaze into a 2-cup measuring cup or a small pitcher. Let cool to 90° to 95° F before using, using a candy or instant-read thermometer to monitor the temperature. (The glaze can be stored, covered, in the refrigerator for up to 3 weeks; reheat gently, stirring occasionally, before using).
- 8 oz. Dark chocolate
- 8 oz. White chocolate
- Chopped nuts (pistachio, almonds)
- Dried & freeze-dried fruits (blueberries, raspberries, strawberries, ginger)
- 20 lollipop sticks
- Parchment paper
- Piping bag
- Zip top bag
- Using a double boiler method, melt chocolate. To do this fill a pot with a few inches of water. Place heat proof bowl on top of pot (ensuring it is not touching the water) and add 3/4 of the dark chocolate. Heat water until it simmers. Stir chocolate to melt. Add remaining dark chocolate and stir until all of it is melted. Remove from heat. Repeat this step with white chocolate.
- Using a permanent marker, draw 10 two- and- three-quarter inch (seven-centimeter) circles on parchment paper. Flip over.
- Pour dark chocolate into piping bag or zip top bag and cut a small hole at the corner of the bag. Place lollipop stick in center of each circle. Pipe overlapping lines of chocolate over circle making swirls. Pipe a little more chocolate over lollipop stick. While chocolate is still wet, sprinkle nuts, dried fruits and sprinkles on top. Continue this process with white chocolate.
- Place lollipops in refrigerator for about 10 minutes to harden. Enjoy!
- Instead of double boiler method, you can also melt chocolate in microwave. Place 3/4 chocolate in microwave safe bowl and heat for 30 seconds and then 10 second intervals after that until melted being careful not to burn. Remove chocolate from microwave and add remaining chocolate and stir to melt.
- Place lace lollipops in cello bags for a beautiful party favor for bridal showers, weddings, baby showers, etc.!
- Other toppings could include coconut flakes, goji berries, crushed pretzels, crushed candy, butterscotch or peanut butter morsels, sea salt, pepper!
- You could also use milk chocolate or ruby chocolate—which is a huge trend right now, the 4th chocolate!
- Swirl several different types of chocolate to create multi-flavored lollipops.
- Use flower foam board to display lace lollipops at a party.
- These are such an easy treat but have a huge payoff because they look so custom.
- Such a fun party idea to have set up for guests!
So easy, my toddler daughter helps me make these!
- White chocolate with pistachios, blueberries & raspberries
- White chocolate with sprinkles & chocolate pearls
- Dark chocolate with almonds and strawberries
- Dark chocolate with dried ginger and sea salt
- Dark chocolate with sprinkles & chocolate pearls
- 1 cup finely chopped walnuts, toasted in the oven
- 1/2 pound cream cheese
- 1 large egg yolk
- 1/3 cup sugar, plus ¼ cup more for sprinkling
- 1 ½ tsp. vanilla extract
- 1/4 tsp. cinnamon
- 2 ounces dark chocolate, finely chopped
- 10 sheets Athens phyllo dough, thawed
- 1 ½ sticks unsalted butter, melted
- 4 medium bananas, peeled
- Powdered sugar for dusting
- 1-pint vanilla bean ice cream
- In a standing mixer fitted with a paddle attachment cream the cream cheese, until smooth. Add the egg yolk, 1/3 cup of the sugar, vanilla extract and cinnamon, and beat until blended. Add the chocolate into the cream cheese mixture and mix until just incorporated. Set aside.
- Lay one sheet of phyllo dough onto a large piece of parchment paper, then another one overlapping it to make a 13” x 16” rectangle. Brush the phyllo with some melted butter all around. Sprinkle evenly with 1-tablespoon sugar and 2 tablespoons of the toasted walnuts. Repeat the steps 4 more times to get 5 layers. Reserve the remaining melted butter and sugar for the top of the strudel.
- Spoon half the cream cheese mixture in a long strip along the length of the phyllo, leaving 2 inches from the edges. Lay 2 bananas end to end on the cream cheese, then the 2 other bananas right next to them, so you have a double row. Spoon the remaining cream cheese mixture in a strip onto the bananas. Starting with the filled end, roll the dough tightly into a log, then put onto a sheet pan lined with parchment paper, brush the surface with the melted butter and sprinkle with 1-2 tablespoons sugar.
- Bake the strudel at 375-400 degrees for 30-40 minutes or until crisp and brown.
- Let cool on the pan for about 10 minutes or so. Using a sharp serrated knife, cut into pieces and place onto a plate and dust it with some powdered sugar and serve warm with some vanilla bean ice cream.
- 2 large egg whites
- 1 tablespoon granulated sugar
- 2 1/2 cups sweetened shredded coconut
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Items for Toppings and Variations
- Milk or Dark Chocolate Bar
- Hershey’s Kisses
- Rainbow Sprinkles
- Maraschino Cherries
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together egg whites and sugar until foamy.
- Add coconut, vanilla, and salt. Mix well to combine.
- Form coconut mixture into 1 1/2 tablespoonful mounds; place on parchment-lined baking sheet about 1 inch apart.
- Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
ADDITIONAL TOPPINGS + VARIATIONS
Dark Chocolate Dipped/Drizzle
- If dipping/drizzling the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy.
- Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets.
- If drizzling, use a spoon to drizzle the chocolate over the cookies. OPTIONAL – add a whole almond on top of the cookie before drizzling.
- Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.
- Add ½ cup of rainbow sprinkles to the batter to make rainbow a.k.a. Funfetti macaroons
Hershey's Kisses or "Cherry on Top"
- Before placing macaroons into the oven, make a little divet at the top of the mound and insert a Hershey’s Kiss or a ½ Maraschino Cherry
- 1/4 cup heavy milk
- 1 cup whole milk
- 2/3 cup of mayonnaise
- 3 tablespoons sugar
- 6 tablespoons malted milk powder
- 9 ounces dark chocolate chips
- 2 teaspoons vanilla
- 1 1/2 cup whipped cream for garnish
- 1 pound berries (or segmented oranges)
- 1-2 tablespoons of honey (depending on sweetness of berries)
- In a medium saucepan over low heat combine the cream, milk, mayonnaise, sugar, and malted milk powder. Whisk constantly and bring to a simmer.
- Remove from heat and pour in the chocolate chips. When smooth, stir in the vanilla extract.
- Divide evenly between 10- 4-ounce punch cups or teacups, (basically any small containers that you have. I think the more mismatched the cuter!)
- Refrigerate until set up, about 2 hours.
- Drizzle berries with honey if they aren’t very sweet.
- Top each pot de creme with 1.5 ounces berries and 2 heaping tablespoons whipped cream.
Get more recipes from Damaris Phillips >>
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Orange Chocolate Icebox Pie >>
- Unsalted butter – 3 tablespoons, soft
- Light brown sugar – ¼ cup
- Maple or light corn syrup – 1 tablespoon
- All-purpose flour – 3 tablespoons
- Unsweetened cocoa powder – 3 tablespoons
- Sea salt flakes – ¼ teaspoon or ⅛ teaspoon fine sea salt
- Egg – 1 large, at room temperature
- Vanilla extract – 1 teaspoon
- Walnut pieces – ½ cup
- Chocolate chips – ¼ cup, dark or milk, as wished
- 1 x approx. 7 x 4 x 2 inches aluminum foil pan
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled straight from the pan. And they can be turned into glorious sundaes: squished into glasses with ice cream, pour a little maple syrup over, and sprinkle with chopped walnuts. It is worth keeping takeout aluminum foil pans in the house just to make these. Take my word for it, it will be a frequent occurrence.
- Preheat the oven to 325°F. Put the butter, sugar, and maple or light corn syrup into a small heavy-based saucepan and gently warm, stirring once or twice, until the butter’s melted and the sugar has dissolved. Remove the pan from the heat.
- Fork together the flour, cocoa, and salt to mix, then beat into the butter and sugar pan with a wooden spoon or spatula until smoothly combined.
- Whisk the egg with the vanilla – just casually, by hand – then stir into the pan, giving a final little whisk, if needed, to make sure everything’s mixed together thoroughly, before folding in the nuts and chocolate chips. Pour and scrape this nubbly brownie batter into an aluminum foil pan measuring approx. 7 x 4 x 2 inches. Bake in the oven for 15–20 minutes until it is beginning to come away at the sides and the top has dried a little just around the edges.
- ¾ cup unsalted butter
- 1 (4-ounce) bittersweet chocolate baking bar, chopped
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon table salt
- 1 cup semisweet chocolate chips
For Mint Layer
- 1 ½ cups powdered sugar
- 3 tablespoons unsalted butter, melted
- 1 ½ tablespoons whole milk
- ½ teaspoon peppermint extract
For Chocolate Glaze
- 1 (6-ounce) package semisweet chocolate chips
- ¼ cup heavy cream
- 16 thin crème de menthe chocolate mints (such as Andes), chopped (about ¾ cup)
Hands-on time: 15 MINUTES
Total time: 2 hours 22 MINUTES
- Preheat the oven to 350°F. Line an 8-inch square baking pan with heavy-duty aluminum foil allowing 3 inches to extend over 2 sides; lightly grease the foil with cooking spray.
- Melt the butter and chopped chocolate in a large saucepan over low. Stir in the sugars, eggs, and vanilla. Stir together the flour, cocoa, and salt in a bowl; stir into the chocolate mixture. Stir in the chocolate chips. Spoon the batter into the prepared pan.
- Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Cool completely in the pan on a wire rack, about 45 minutes.
- Meanwhile, Make the Mint Layer: Combine all the ingredients in a medium bowl, and beat with an electric mixer on medium speed until smooth, about 1 minute. Spread over the cooled brownies. Chill for 1 hour.
- Make the Chocolate Glaze: Place the chocolate chips and cream in a small microwavable bowl, and microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring at 30-second intervals. Spread over the Mint Layer. Sprinkle with the chopped mints. Chill until ready to serve.
- Remove from the pan using the foil sides as handles. Cut into 16 squares.
- ¾ Cup coconut cream
- 12 ounces dark chocolate (chips, feves, or a brick - roughly chopped)
- 1 teaspoon vanilla extract
- Pinch kosher salt
- Fruit, pretzels, cake and cookies for dipping
- Place coconut cream and chocolate in a double boiler over simmering water. Stir constantly until mixture is smooth and all the chocolate has melted.
- When the chocolate has melted, remove mixture from the double boiler and stir in vanilla. Season to taste with salt.
- To serve: pour fondue into fondue pot and keep warm. Dip fruit, pretzels, cake, and cookies in chocolate.
- 4 ounces bittersweet chocolate (at least 60 percent cacao), chopped
- 4 ounces brandy (optional)
- ½ cup heavy cream
- ½ cup whole milk
- In a small heavy saucepan, bring cream and milk to a simmer over medium-high heat.
- Remove from heat and quickly add chocolate, stirring until melted and very smooth.
- Return to medium-low heat and warm for 3 minutes or until a bubble or two form on the surface.
- Pour the hot chocolate into espresso cups.
- Serve immediately with a side of brandy or Kahlua--or the liqueur can be added to the hot chocolate.
- ½ cup boiling water
- 1 chai-flavored tea bag
- ½ cup fat free milk
- 1 Tbsp. honey
- Ice cubes
- 1 packet of CocoaVia Dark Chocolate Unsweetened (or Dark Chocolate Sweetened) supplement
- Pour boiling water over the tea bag in a measuring cup with a pour spout.
- Let steep for 5 minutes; remove the tea bag.
- Pour the milk and tea into a blender; add the CocoaVia, honey and a handful of ice.
- Cover and blend until smooth.