Valentine’s Day is the perfect excuse to show your loved ones just how much you care. If you are preparing a surprise dinner for your partner, there is nothing better for dessert than chocolate. You can try these chocolate dessert recipes to make Your Valentine’s Day special! Here Del Monte brings the recipes which your partner will surely love.
Prune and Chocolate Soufflé
Total Time: Under 30 mins
Servings: 4
Servings: 4
Ingredients –
- ½ cup, Del Monte Pitted Prunes
- 100 grams, dark chocolate, melted
- 4, large egg whites
- 1, egg yolk
- 4 tablespoons + extra, sugar
- Butter for greasing
- Pinch of Salt
Method -
- Preheat the oven at 190 degrees centigrade. Grease the ramekins well with butter and coat it all over with sugar.
- Puree the prunes with 2 tablespoons of water.
- Mix the puree with melted chocolate. Add egg yolk and mix well.
- In a large bowl, add egg whites and salt. Beat until the egg whites start getting stiff. Add sugar 1 tablespoon at a time and beat well until the egg white forms a stiff glossy peak.
- Add 1/3 of the beaten egg whites to the prune-chocolate mixture and mix. Add the remaining egg whites in 2 batches into the prune-chocolate mixture and mix.
- Now, scoop the soufflé mixture into greased and coated ramekins up to the top. Level it with the help of a at spatula.
- Bake the soufflé mixture for 20 minutes or until its risen well. Once done, sprinkle icing sugar and serve warm.
Coconut Cranberry Chocolate Fudge
Total Time: under 15 mins
Servings: 18 bite-sized squares
Servings: 18 bite-sized squares
Ingredients-
- 400gram condensed milk
- 300gram white chocolate
- 100gram desiccated coconut
- 130gram Del Monte Dried Cranberries
- 50gram dried almonds, finely sliced
- pinch of salt
Method –
- Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on the edge so that you can pull the fudge out once set
- In a pan, spread the desiccated coconut and toast until golden brown
- In a saucepan, pour condensed milk along with finely chopped white chocolate
at a medium heat cook the milk until the chocolate melts. Keep stirring to avoid it from burning
- Once done, switch off the heat and mix toasted coconut, salt along almond and cranberries
- Give a stir and pour the mixture to the prepared pan.
- Allow it to refrigerate for 4 hrs or overnight to set
- Once set, cut in bite size and store it in an airtight jar in the refrigerator.
Prune Chocolate cake
Total Time: 60 mins
Ingredients-
- 2 cup all-purpose flour
- 1 large egg, beaten
- 6 tbsp butter (90g), cut into cubes
- 1 ¼ cup of boiling water
- 1/3 Cup dark brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 Cup chopped Del Monte Pitted Prunes
- 1/2 Cup chopped dark chocolate
Method -
- Grease a 9 inch round cake tin with butter and line the base with parchment paper. Preheat your oven to 170 degree Celsius.
- In a medium bowl, combine prunes, butter and boiling water, mix nicely. Let it stand at room temperature until its cools.
- Sift flour, baking powder, baking soda and salt in a large bowl. With a wire whisk, stir sugar in.
- Once the date and water mixture reaches room temperature, stir in beaten egg but make sure water is not hot else egg will get poached.
- Stir wet ingredients into the flour mixture and mix with spatula just until the flour is moistened and no lumps of flour remain in the batter.
- Add the chocolate and mix nicely.
- Pour batter into the prepared tin. Bake for about 1 hour or until the toothpick inserted in the centre comes out clean.
- Cool the cake on a wire rack at room temperature before covering with the chocolate ganache or serve it just like that.
