Chocolate Recipes for Valentine’s Day

  in Blog

If you buy chocolate for your sweetheart this Valentine’s Day, please remember to choose fair trade chocolate, so you can be sure that everyone along the way benefits from your purchase from the cacao farmer to your sweetie! Oryana carries a large variety of fair trade chocolate and confections including Alter Eco, Green & Black, Theo, Endangered Species, Lilly’s and locally-made Grocer’s Daughter.

If you’re in the mood to get creative in the kitchen, here are some easy chocolate recipes for you to make at home either as a surprise for your honey, or that you can make together.

Molten Chocolate Cake

4 tablespoons butter, softened, plus more for muffin tins
1/3 cup cane sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
8 oz bittersweet chocolate, melted
Optional: vanilla ice cream, strawberries, raspberries, etc.

  1. Heat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with sugar, and tap out excess. 
  2. Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
  3. Bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. (Don’t overbake!) Remove from oven; let stand 10 minutes.
  4. To serve, turn out cakes and place on plates. Serve with vanilla ice cream and fruit, if desired.

Orange Chocolate Thumbprints

Yield: 24 cookies

1 3/4 cup butter, softened
3/4 cup cane sugar
1 egg
1 teaspoon vanilla
1 teaspoon orange extract
finely grated peel from 1 orange
1/4 teaspoon sea salt 
1 3/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 cup bittersweet chocolate chips
1 tablespoon whipping cream
1 tablespoon coconut oil

  1. Spray or cover 2 large cookie sheets with parchment paper.
  2. In large bowl, cream the butter and sugar together until fluffy. Beat in the egg, extracts, orange peel, and salt until smooth. Mix together the flour and baking powder in another bowl until well blended. Beat flour mixture into butter mixture until combined. Refrigerate dough for about 30 minutes.
  3. Heat oven to 350°F. Shape dough into 1inch balls. Place balls about 2 inches apart on cookie sheets. Press down with your thumb to make a small well in the center of the cookie. 
  4. Bake 13 to 15 minutes or until set. (If necessary, make another indentation in center of each cookie with your thumb.) Cool a few minutes then remove from cookie sheets to a cooling rack to cool completely.
  5. While cookies are cooling, heat the chocolate, cream, and coconut oil in a small, heavy saucepan over the lowest heat setting. Stir until melted. Or, in a small glass bowl bowl, microwave  the chocolate chips, cream and coconut uncovered on high for 35 seconds; stir. Continue heating and stirring 10 seconds at a time until smooth. Spoon chocolate into indentation of each cookie. Let chocolate filling harden up before storing cookies.

Chocolate Ganache Tart

1 1/2 cups almond flour
6 tablespoons cocoa powder
3 tablespoons coconut oil
3 tablespoons agave syrup
3/4 cup coconut oil
1 1/2 cups cocoa powder
1 1/2 cups agave syrup
1 pint fresh raspberries

  1. Oil a springform cake tin (or 9-inch pie plate) and sprinkle with cocoa powder.  Combine all crust ingredients and pat into the bottom of the ring mold.
  2. Melt coconut oil in a heat-proof bowl over hot water. Cool and whisk together with the cocoa powder and agave syrup until smooth. Pour into tin or pie pan and refrigerate for at least 1/2 hour. Garnish the top with fresh raspberries.

Chocolate Dipped Strawberries

8 oz semisweet organic chocolate chips
1 pound organic strawberries, large if possible, washed and dried well, stems intact

Place chocolate in a bowl set over a saucepan of simmering water. Stir occasionally, until melted, about 8 minutes. Remove from heat. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat and place on waxed paper. Chill strawberries 15 minutes to set chocolate. Serve immediately.

Vegan Chocolate Mousse

Liquid from 1 15-oz can of chickpeas, aka aquafaba (reserve chickpeas for another use)
5-oz Enjoy Life chocolate chips/chunks
1-2 tablespoons almond milk
1 teaspoon cinnamon
1 teaspoon lemon juice
1 tablespoon maple syrup (optional)
Optional: chopped pistachios, raspberries

  1. In a double boiler, melt the chocolate with the almond milk. *Important* do not stir until chocolate is completely melted.
  2. Mix the chocolate and almond milk together until smooth and transfer to a different bowl to cool; let sit until it’s not warm to the touch.
  3. Combine aquafaba, lemon juice, cinnamon, (and maple syrup if using) in a large bowl and whip with an electric mixer for 8 – 10 minutes until light and fluffy.
  4. Transfer about 1/3 of the whip into the chocolate bowl and SLOWLY fold in with a silicon or rubber spatula. Then fold remaining chocolate whip into the rest of the whip.
  5. Spoon into 4 – 5 small cups or bowls and chill at least 1 hour. Top with chopped pistachios and berries.


  • If the chocolate is semi-sweet, you probably won’t need the maple syrup. If you’re using dark chocolate, add the extra sweetness.
  • The electric mixer should be on highest setting, or else it will take forever; you’ll know it’s ready when you tilt the bowl and the whip doesn’t slide. 
  • Our favorite toppings are pistachios and raspberries but be creative! Toasted coconut would be delish too.

Chocolate Truffles (Vegan)

from Martha Stewart

  • 8 oz 70% cacao dark chocolate, chopped
  • 1/4 cup coconut oil
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 1/4 cup unsweetened cocoa powder, for rolling
  • Toppings: finely chopped pistachios, hazelnuts, toasted shredded coconut, candy sprinkles, cocoa powder
  1. Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish and refrigerate until mixture is set but still pliable, about 2 hours. 
  2. Scoop out 1-inch balls and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll the balls to make them smooth. Refrigerate for 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) 
  3. To serve, roll in cocoa or pat with finely chopped nuts, coconut, or sprinkles.

Strawberries with Chocolate Cinnamon Dipping Sauce

1 cup chocolate chips
1/4 cup heavy cream
1/4 teaspoon cinnamon
washed and dried strawberries with stems intact

Place chocolate chips, cream, and cinnamon in a small saucepan over low heat. Stir until chocolate is melted. Pour into a bowl and serve with the strawberries.