34884

15 Decadent Desserts to Fall in Love with This Valentine's Day


Chocolate Mousse 

From The Lion House Cookbook

Serves 16 

  • - 4 tablespoons unsalted butter
  • - 12 oz. dark chocolate, broken up
  • - 6 eggs, separated
  • - 2 cups heavy cream
  • - 1/2 cup powdered sugar

Melt butter and chocolate in the top of double boiler set over simmering water. Stir until smooth. Pour into large bowl and cool slightly.

Beat egg yolks until blended and light yellow in color. Incorporate yolks into melted chocolate mixture. In medium bowl, whip cream until soft peaks form. Add powdered sugar and beat until stiff but not dry. Fold into the chocolate mixture. In medium bowl beat egg whites until stiff but not dry. Fold into chocolate and cream mixture. Chill for service.


The Lion House Cookbook

The Lion House, whose kitchens have continuously produced fantastic home-cooked meals since 1856, now shares more than 500 of its favorite recipes with you. From classics like Lion House Rolls and Sarah's Salad to unique dished such as Chilled Banana Bisque and Nutmeg Spinach Soufflé, there's something in The Lion House Cookbook for any appetite—and any level of home cook. And don't forget dessert!


White Mousse

From The Lion House Cookbook

Serves 14–16 

  • - 1 (16 oz.) package Oreo® cookies
  • - 1/2 cup butter, melted
  • - 1 1/2 cups white chocolate chips
  • - 1/2 cup heavy cream
  • - 1 (16 oz.) carton frozen nondairy whipped topping, thawed
  • - Chocolate curls, for garnishing
  • - Fresh berries, for garnishing

Place cookies in bowl of food processor and process until they become fine crumbs. Place in separate bowl. Pour melted butter over crumbs and mix thoroughly. Press crumbs into 8-inch springform pan. Freeze 1 hour.

In small saucepan over low heat, melt white chocolate chips with cream until cream almost scalds. Remove from heat and allow to cool slightly. Stir well to form white ganache. It may look lumpy at first, but keep stirring until it looks smooth and beautiful.

Place thawed whipped topping in bowl of large mixer and whip in ganache.

Fill crust with white mousse, smoothing top from the center outward. Freeze until solid, usually over- night. Garnish with chocolate curls and fresh berries.


The Lion House Cookbook

The Lion House, whose kitchens have continuously produced fantastic home-cooked meals since 1856, now shares more than 500 of its favorite recipes with you. From classics like Lion House Rolls and Sarah's Salad to unique dished such as Chilled Banana Bisque and Nutmeg Spinach Soufflé, there's something in The Lion House Cookbook for any appetite—and any level of home cook. And don't forget dessert!


Nutella Cheesecake

15 Decadent Desserts to Fall in Love with This Valentine's Day

From Sweets and Treats with Six Sisters' Stuff

Serves 10

  • - 12 Oreo cookies, finely crushed
  • - 3 tablespoons butter, melted
  • - 2 (8 oz.) packages cream cheese, at room temperature
  • - 1 cup powdered sugar
  • - 1 1⁄2 cups Nutella
  • - 1⁄2 teaspoon vanilla extract
  • - 3⁄4 cup heavy cream, divided
  • - 1⁄2 cup semisweet chocolate chips

In large bowl, combine crushed cookies and melted butter. Press mixture into bottom of 8-inch springform pan and set in the fridge until firm.

In large mixing bowl, beat together cream cheese, powdered sugar, Nutella, vanilla extract, and 1⁄4 cup of heavy cream with electric mixer until smooth. Spread filling over crust and place in fridge until it sets up.

In microwave-safe bowl, combine chocolate chips and remaining 1⁄2 cup heavy cream. Heat on high power for 1 to 2 minutes, or until chocolate chips are melted, stopping every 30 seconds to stir. Once mixture is smooth, spread evenly over cheesecake. Cover and refrigerate until set. 


Sweets & Treats

Who doesn't love dessert? The Six Sisters have gathered together more than 100 of their best dessert recipes into one cookbook that the whole family will enjoy. From cakes and cupcakes and cookies to pies and brownies and ice cream, this cookbook has the easy-to-make, family-friendly recipes you've come to expect from the Six Sisters in Sweets & Treats.


Black Forest Pie

From the Lion House Cookbook

Makes 1 pie

1 unbaked (9-inch) pie shell

Filling

  • - 3⁄4 cup butter or margarine
  • - 6 tablespoons unsweetened cocoa
  • - 1 cup sugar, divided
  • - 2⁄3 cup ground blanched almonds
  • - 2 tablespoons flour
  • - 3 eggs, separated
  • - 2 tablespoons water

Topping

  • - 1⁄3 cup sour cream
  • - 2 tablespoons sugar
  • - 1⁄2 teaspoon vanilla
  • - 1 cup canned cherry pie filling

Glaze

  • - 1⁄2 cup semisweet chocolate chips
  • - 1 1⁄2 teaspoons shortening

For Filling:

Preheat oven to 350°F. In medium saucepan, melt butter or margarine; stir in cocoa and
3⁄4 cup sugar. Remove from heat and allow to cool for 5 minutes. Add almonds and flour; stir well. Add egg yolks one at a time, stirring well after each addition. Stir in water. In medium bowl, beat egg whites at high speed until foamy. Gradually add 1⁄4 cup sugar, beating all the time, until so peaks form. Fold chocolate mixture into egg whites just until blended. Pour mixture into unbaked pastry shell. Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool 5 minutes.

For Topping:

In medium bowl, combine sour cream, sugar, and vanilla. Spread over warm pie. Spoon cherry pie filling over the top and return pie to oven for 5 minutes.

For Glaze:

Melt chocolate chips and shortening over low heat in small saucepan, stirring constantly. Drizzle over pie and refrigerate for at least 2 hours.


Chocolate Strawberry Grilled Croissants

15 Decadent Desserts to Fall in Love with This Valentine's Day

From Our Sweet Basil Kitchen

Serves 4

  • - 4 croissants, sliced open
  • - Butter, softened
  • - Chocolate-hazelnut spread (like Nutella)
  • - Sliced strawberries
  • - Freshly whipped, sweetened cream

Spread a very light coat of butter over each croissant half.

On a grill pan or outdoor grill heated to medium heat, place croissant halves facedown and grill just until marks appear, 1 to 2 minutes.

Quickly apply generous layer of chocolate hazelnut spread over half of grilled croissants, top with berries and whipped cream, followed by croissant tops. Serve with dollop of whipped cream on top.


Our Sweet Basil Kitchen

Look for Our Sweet Basil Kitchen available March 7 at deseretbook.com.

Cade and Carrian Cheney are the husband-and-wife team behind the popular Oh, Sweet Basil food blog. Carrian grew up in the Pacific Northwest and prefers garden-fresh produce, natural ingredients, and healthy eating. Cade, raised in South Carolina, loves all things Southern—particularly if it involves a grill.

Together, they have collected more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites.


Comments and feedback can be sent to feedback@ldsliving.com