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Dreamy, Love-Filled Dessert Recipes for Valentine’s Day

Some cliches are cliche for good reason. Chocolate for your valentine is always a good bet, especially when in the form of flourless, fudge cookies spiked with chili powder.

No special someone in your life right now? Your friends and coworkers will appreciate some honey-fried figs, we promise. And whipping up this easy chocolate molten cake for yourself? That’s true love, and you absolutely deserve it. 

Chocolate Molten Cake

Ooey gooey molten chocolate will surely set the romantic mood. 

Serves 4


1 stick (4 oz) unsalted butter

6 ounces bittersweet chocolate

2 eggs

2 egg yolks

1/4 cup sugar

Pinch salt

2 Tbsp flour


Preheat oven to 450. Butter & flour four 6 oz ramekins.

Gently melt the butter with the chocolate.  Whisk until smooth.
In a medium bowl, beat the eggs with the egg yolks, sugar and salt until thickened and pale.

Fold the chocolate mixture and flour into the egg mixture. Spoon the batter into the ramekins and bake at 450 for 8-9 minutes.  Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with vanilla ice cream.

Chocolate Covered Strawberry Hearts

You’ll find the pathway to her heart with these fancy, chocolate covered ones. 


Fresh large strawberries

Chocolate candy melts


Cut the tops off of the berries, and then cut your berries in half.  Take the strawberry halves and place them together to form a heart. Secure the top with a toothpick.  Cover the strawberry hearts in chocolate candy melts (melted).  Allow to cool and harden on a wire rack. Remove toothpick.

Flourless Chili Chocolate Fudge Cookies

Spice up your night.

Yields 16


2 1/4 cups confectioners’ sugar

1/4 teaspoon salt

1 teaspoon espresso powder

1/2 teaspoon of Fairway chili powder

1 cup cocoa powder, Dutch-process

3 large egg whites

2 teaspoons vanilla extract


Preheat the oven to 350°F. Line two baking sheets with parchment and grease the parchment.  Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.  Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2″ circles.  Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.  Remove the cookies from the oven, cool completely.

Honey-Fried Figs

Sweet, sticky Fairway honey will ignite passion for him & her.

Makes 4-6 Servings


12 figs

2 tablespoons butter

2 tablespoons Fairway honey

2 tablespoons port, madeira, or brandy

Ice cream, whipped cream, or yogurt to serve (optional)


Rinse the figs clean and pat them dry. Trim off any excess stem from them and cut the figs in half lengthwise. Set aside.

In a medium frying pan, melt butter and honey over medium heat. Set figs, cut side-down, in the honey butter mixture and cook, shaking the pan occasionally to keep the figs from sticking and spooning the butter-honey over the tops of the figs, until everything is bubbling and the figs are starting to brown, about 5 minutes.

Remove the figs and, if you want to make more of a sauce, whisk in the port, madeira, or brandy. Once the alcohol is whisked in and a smooth sauce forms, pour the sauce over the figs.

Serve the figs hot or warm, along with ice cream or topped with a dollop of yogurt or whipped cream.

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