Sensual Valentine Day Desserts

Desserts on Valentine's day is a sensual thing to make. Try these recipes for a great Valentine's day.

Amaretto-Filled Chocolate Strawberries on White Chocolate Fettucine recipe
For the Chocolate Fettuccine
7 ounces white chocolate, melted
1/4 cup light corn syrup
confectioners sugar

For the Strawberries
24 large ripe strawberries, washed and patted dry
Amaretto liqueur
8 ounces dark sweet chocolate, melted

Strawberry Sauce
24 ripe strawberries

In a small bowl, mix together the white chocolate and corn syrup until a soft dough forms. On a parchment or wax paper surface, gently roll out the dough by hand to 1/8-inch thickness. Cool until stiffened in the refrigerator. Cut the chocolate into thin strips to resemble cooked fettuccine, about 1/3-inch wide. (Or, if you have a pasta machine, run it through for a fettuccine cut.) While cutting, let the strips fall into a pile of the confectioners sugar to prevent them from sticking. Refrigerate them for later use.

Using a cooking syringe, inject 24 of the strawberries with a squirt of amaretto. Dip each strawberry into the melted dark chocolate. Place the berries on parchment or wax paper on a baking sheet and cool them in the refrigerator.

Puree the remaining berries until smooth. Press through a fine mesh strainer. Cover each plate with a layer of sauce, add a few fettuccine noodles and top with 3 chocolate-dipped strawberries.

Yield: 8 servings.

Angel Kisses Pie recipe
1 cup finely chopped pecans
2 (9-inch) unbaked pie shells
1 box confectioners sugar
1 (8 ounce) box strawberry flavored cream cheese
2 (12 ounce) cartons whipped topping
1 can strawberry pie filling

Pour 1/2 cup pecans into each pie shell; bake at 425 degrees F for 10 minutes or until crust is browned lightly. Cool.

Combine confectioners sugar and cream cheese; beat until smooth and creamy. Fold in whipped topping. Divide evenly between pie shells. Top each pie evenly with pie filling. Chill until ready to serve.

Brownies and Chocolate-Raspberry Fondue
1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy chocolate frosting
1/3 cup seedless raspberry preserves
Assorted fresh fruit (orange sections, whole strawberries, banana slices and
raspberries) and marshmallows, as desired

Heat oven to 350 degrees F.

Make brownies as directed for 13 x 9-inch pan. Cool completely, about 1 hour. Cut into sixty 1-inch squares.

In microwavable bowl, stir together frosting and preserves. Microwave uncovered on High about 20 seconds or until mixture can be stirred smooth. Pour into fondue pot. Keep warm over low heat, and serve within 1 hour.

Spear brownies and fruit with fondue forks; dip in fondue.

High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13 x 9-inch pan.

Champagne by the Spoonful
Makes 2 servings.

Fresh berries suspended in champagne gelatin keep well for several days, so prepare this grown-up dessert on a day when you have an hour or two to keep an eye on the gelatin mixture as it chills. Make sure you choose champagne flutes that are wide enough to accommodate a spoon.

1 1/4 cups champagne, chilled, divided
1/4 cup granulated sugar
1 teaspoon unflavored gelatin
1/4 cup fresh raspberries

Rinse and dry two champagne flutes. In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer. Remove from heat and pour into a heatproof glass measuring cup. Add remaining chilled champagne. Chill until mixture just begins to mound on a spoon, one to two hours.

Drop a couple of berries into each champagne flute. Pour in enough of the gelatin mixture to fill the flutes about halfway, taking care not to dribble down the sides of the glass. Drop in a few more berries. Divide the remaining gelatin mixture between the two glasses, and drop in a couple of more berries.

Using a fork, gently push the berries to varying depths. Place the flutes in the refrigerator until gelatin is completely set, 1 to 2 hours.

Cherry and Chocolate Pastry Hearts
All it takes is 4 ingredients to show someone how much you care with these heart-shaped dessert stacks.

1/2 of a 17 1/4-ounce package frozen puff
pastry (1 sheet), thawed
3/4 cup cherry pie filling
8 teaspoons fudge
Ice-cream topping
2 tablespoons chopped nuts

On a lightly floured surface, unfold thawed pastry. Using a 3 1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use. Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree F oven for 15 to 18 minutes or until puffed and golden. Cool on racks.

Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping;* sprinkle with nuts. Serve immediately. Makes 8 servings.

Note: Heat fudge topping if too thick to drizzle.

Make-Ahead Tip: Prepare pastry hearts; cool. Place in airtight freezer container; place crumbled paper towels around hearts to prevent breaking. Seal, label, and freeze up to 2 weeks. Thaw at room temperature before serving

Chocolate-Nutella Covered Strawberries with Champagne recipe
Purchase your favorite Champagne and chill.

Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)

Chocolate dip: Buy a jar of Nutella. Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream

Heart-Shaped Meringue recipe
8 servings

3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup granulated sugar
Several drops red food coloring

Preheat oven to 275 degrees F.

Bring egg whites to room temperature in a small mixing bowl. Add vanilla extract, cream of tartar and salt. Beat to soft peaks. Pour sugar in gradually, beating until very stiff peaks form and sugar dissolves. Meringue will appear glossy.

Cover a baking sheet with ungreased brown paper or parchment. Spread 1/2 cup meringue for each individual heart or make one 9-inch heart with a spatula or back of a spoon so bottom is 1/2-inch thick and sides 1 to 1 1/2 inches tall.

Bake 1 hour. Turn off heat and let meringue dry in closed oven 1 hour for individual and 2 hours for large meringue.

Fill meringue shell(s) with fresh fruit ice cream topped with sauce.

Strawberries with Champagne Sauce recipe
2 egg yolks
1/2 cup granulated sugar
2 teaspoons cornstarch
1 cup milk
1 teaspoon vanilla extract
1/2 cup whipping cream, stiffly beaten
1/4 cup champagne
1 quart strawberries, washed and thoroughly drained

Combine yolks, sugar and cornstarch. Add milk slowly, stirring constantly. Cook over medium heat until sauce coats a wooden spoon. Refrigerate until cool. Add vanilla extract, then fold in whipping cream. Gently fold in champagne, then serve over strawberries