Valentines Day Desserts with Tesco
Why not indulge a little this Valentine’s day! Check out these easy to follow love themed recipes from Tesco.
Vegan raspberry mousse with coconut hearts
Whip up a gorgeous Valentine’s Day dessert with this easy three-ingredient vegan recipe. A creamy coconut and raspberry mousse is topped with raspberry coulis and decorated with frozen coconut hearts, but you could easily leave these off for a delicious vegan pud anytime. This recipe makes more hearts than you need, so use the rest to top hot chocolates, pancakes, or even porridge for a treat.
- 2 x 400g tins coconut milk, chilled overnight
- 50g icing sugar
- 100g frozen raspberries
- Make the coconut hearts: carefully open 1 tin of coconut milk without shaking it and spoon the solid coconut cream from the top into a bowl. Save the coconut water for mixing into juices or smoothies.
- Whisk the cream for about 30 secs until it starts to thicken. Add 15g of the icing sugar and whisk again for 1-2 mins until thick and fluffy.
- Line a small baking tray with nonstick baking paper and spread the cream in a 1cm thick even layer. Freeze for 2-3 hrs until set, or until ready to serve.
- Meanwhile, put the frozen raspberries and another 15g icing sugar in a small pan over a medium heat. Cook for 8-10 mins until the berries are broken down into a syrupy liquid. Remove from the heat and blitz with a hand blender until smooth. For a completely smooth coulis, push through a fine sieve to remove the seeds. Set aside to cool, then store in the fridge until needed.
- Open the second tin of coconut milk and spoon the solid coconut cream into a bowl. Whisk briefly until starting to thicken, then add the final 20g icing sugar and 2 tbsp of the cooled raspberry coulis. Whisk again for a few mins until thick, fluffy and an even pink colour.
- Divide the mousse between 2 serving glasses, cover with clingfilm and chill in the fridge for at least 2 hrs before serving.
- Just before serving, remove the tray of coconut cream from the freezer. Use a small heart-shaped cookie cutter to stamp out heart shapes, then return to the freezer for 5 mins to firm up. You will only need 2 for this dessert, but the remaining hearts can be layered between pieces of nonstick baking paper in a small freezer-proof container and kept in the freezer for up to 3 days.
- To serve, spoon the remaining raspberry coulis over the top of the mousses and top with a coconut cream heart.
Tip: Make sure that both tins of coconut milk have been chilled for at least 8 hrs or overnight to allow the thick cream and watery liquid to separate.
You can use any berries to make this mousse. We love the vibrant pink colour of raspberries, but try with a mix of frozen summer berries, blueberries or blackberries for a twist. Both fresh and frozen berries can be used, the coulis will just cook slightly quicker with fresh.
Make ahead: All elements of this easy pud can be made ahead, making it easy to serve on the day. Freeze the stamped out coconut cream hearts for up to 3 days. The raspberry coulis will keep in the fridge for up to 3 days and the whipped mousse in glasses will keep for 2 days, both covered with clingfilm.
Red velvet brownies
Surprise your other half and loved ones with this Valentine’s Day dessert. Try making a batch of these velvety, rich heart-shaped brownies served with a dollop of vanilla buttercream frosting.
- For the brownies
- 200g dark chocolate
- 135g milk chocolate
- 185g slightly salted butter, diced
- 275g soft light brown sugar
- 3 eggs
- about 2 tsp red food colouring (amount will depend on the brand you use)
- 85g plain flour
- 40g cocoa powder
- For the frosting
- 150g soft cheese
- 1 tsp vanilla bean paste
- 50g icing sugar
- 50g butter, softened
- Heat an oven to gas 4, 180°C, fan 160°C and line a square brownie tray or baking tin with non-stick parchment.
- Roughly chop the dark and milk chocolate and set aside 150g for the topping. Put the rest in a small pan with the butter and sugar then heat until melted, stirring occasionally.
- Once the chocolate is melted, remove to a mixing bowl and cool slightly. Clean out the pan and use it to melt the rest of the chocolate then set aside.
- Stir the eggs, one by one, into the melted chocolate in the mixing bowl then add the red food colouring until the mixture is a deep red colour.
- Sieve over the flour and cocoa powder, fold to combine and pour into the prepared tin.
- Pour the melted chocolate from the pan onto the surface of the brownie in four evenly spaced lines and use a toothpick to create a ripple effect.
- Bake on the middle shelf for 25 mins, adding a few minutes more if you prefer firmer brownies. Cool in the tin for about 10 mins then remove and cool on a wire rack.
- Beat the soft cheese, vanilla, icing sugar and butter until light and fluffy. Once the brownies are cool, trim off the edges and cut into nine even squares. Spread with the icing using a palette knife, keep chilled once iced.
Tip: To make these extra special, use a heart cutter to stamp out hearts from pink or red royal icing and stick one in the middle of each iced brownie.
Naked chocolate Valentine cake recipe
Embrace your sweet side and treat your loved one to this decadent chocolate cake. This beautiful cake with light, moist chocolate sponge, gorgeous fruity butter icing and fresh strawberries is guaranteed to be loved by all, it has love written all over it!
For the cake
- 100g butter
- 100g plain chocolate, chopped
- 100g plain flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 2 eggs
- 100ml soured cream
For the syrup
- 150g raspberries and strawberries, chopped
- 2 tbsp caster sugar
For the icing
- 150g butter, softened
- 300g icing sugar, sieved
For the dressing
- 200g strawberries, sliced, plus 2 whole strawberries
- 50g plain chocolate, melted
- Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line a 15cm round cake tin.
- Put the butter and chocolate into a small pan and heat gently, stirring until melted. Leave to cool. Sieve the flour, baking powder and bicarbonate of soda into a bowl. In another bowl whisk together the eggs and soured cream. Add the chocolate mixture and the egg mixture to the flour and mix until smooth. Pour into the tin and bake for 40-45 minutes.
- To make the strawberry syrup, put the fruit and sugar into a small pan with 1 tbsp water. Heat gently until the sugar has dissolved and the fruit is beginning to soften. Cook over a medium heat for about 10-15 mins until the mixture is reduced and syrupy. Remove from the heat and sieve – there should be about 2 tbsp of syrup. Leave to cool.
- To make the icing, put the butter in a bowl and gradually beat in the icing sugar. Add the cold strawberry syrup and 1 tsp hot water and beat until smooth.
- Slice the cake into three horizontally. Put just over half of the butter icing into a piping bag fitted with a large star nozzle. Spread a very thin layer of icing onto the bottom layer of the cake, then pipe a ring of icing around the outside edge of the cake.
- Fill the centre with half the sliced strawberries. Place the second layer of cake on top and repeat the filling and piping. Fill the centre with the remaining sliced strawberries. Place the final layer on top and spread with a thick layer of icing and pipe around the outside edge as before.
- Allow the melted chocolate to cool slightly so that it thickens. Dip each whole strawberry halfway in the chocolate, shake off the drips and place on the top of the cake. Put the remaining chocolate into a disposable piping bag. Snip off the end and pipe the word ‘LOVE’ onto nonstick baking paper. Pipe hearts with the remaining mixture. Leave to set.
- Carefully peel the letters from the paper and place on the cake. Either place the hearts on the cake or use to decorate each slice when served.
Cake pop roses
Try an edible bouquet to treat your loved one this Valentine’s Day with these gorgeous rose cake pops. Easy to make, these sweet vanilla cake pops are decorated with a pink icing swirl and look stunning presented in glass jars or as a whole bouquet.
- 1 Madeira cake
- 4 tbsp vanilla-flavoured frosting
- 200g white cooking chocolate
- 1 x 180g can Dr Oetker easy swirl cupcake icing in pretty pink
- 1 x growing pot of mint
- 12 cake pop sticks
- pink ribbon
- In a mixing bowl, crumble the Madeira cake into fine crumbs. Add the frosting and mix together with your hands, until combined. Shape the mixture into 12 balls of equal size and put on a board or plate.
- Line a baking tray with nonstick baking paper. Break the chocolate into squares, then melt in a heatproof bowl over a pan of simmering water.
- Dip a cake pop stick 1cm into the melted chocolate, then insert into a cake ball and put on the baking tray. Repeat with the remaining sticks. Freeze on the tray for 30 mins, until the sticks are securely fixed to the cake balls.
- Once the sticks are secure, melt the chocolate again. Swirl each cake pop quickly in the chocolate to cover, then put them in jugs or mugs to hold them upright while they set. Chill in the fridge for 30 mins to set completely.
- Pipe icing around each cake pop, starting from the top and spiralling outward. Secure small bunches of mint to the top of the stick with ribbon. The cake pops (without mint) will keep for up to 5 days.
Content from Tesco.