Valentine’s Day Dessert – Chocolate, Chocolate Sandwich

Roses are red, violets are blue, Tante Marie loves chocolate, and so will you…Well, you would have to if you make this seriously decadent and cocoa-laden Valentine’s dessert for your loved one!

The tradition of celebrating St Valentine’s Day goes back centuries, although the giving and receiving of cards, flowers and gifts is a relatively more recent affair and has in some ways become over-commercialised and in some cases positively tacky. Nevertheless, DOING something special like making a special effort by preparing a meal – or in this instance, a fabulous Valentine’s dessert – is bound to impress. Who needs diamonds and red roses when you can have double chocolate chip cookies, with melted chocolate and no-churn milk ice cream smothered in – you guessed it – chocolate sauce?

It might look like a lot of ingredients and processes, but you can use shortcuts – like shop-bought ice cream or (optional) peanut brittle – but either way, the end result is quite simply, chocelicious.

For the cookies:

  • 200g dark chocolate, chopped
  • 110g unsalted butter, softened
  • 100g golden caster sugar
  • 100g soft dark brown sugar
  • 1 egg yolk, beaten
  • ½tbsp treacle
  • 1tsp vanilla extract
  • 1tsp sea salt, crushed
  • 150g plain flour
  • 65g cocoa powder

To finish:

  • 75g dark chocolate, melted

For the milk ice cream:

  • 200g condensed milk
  • 600ml double cream
  • 1tsp vanilla extract

For the chocolate sauce:

  • 100g good quality (70%) dark chocolate
  • 2tbsp sugar
  • 150ml hot water
  • 25g unsalted butter

For the peanut brittle:

  • 125g sugar
  • 50ml water
  • 20g butter
  • 100g unsalted peanuts, roasted

To make the cookies:

Melt 125g of the chocolate over a bain-marie and set aside.

In a large bowl, cream the butter and sugars together until light and fluffy. Beat in the egg, treacle, vanilla, melted chocolate and salt until well mixed.

Sift together the dry ingredients and add to the creamed mixture with the remaining 75g of chopped chocolate. Mix until incorporated.

Transfer the mixture onto a large piece of silicone paper and roll to a sausage shape, approximately 40cm long. Cover with cling film and chill for at least an hour. (NB: The dough can be kept chilled for 3 days or may be frozen for up to 3 months).

Pre-heat the oven to 190ºC, gas mark 5. Cut the dough into 1cm thick rounds and spread out onto a baking sheet that has been lined with silicone paper. Bake for approximately 10 minutes until the cookies are cracked, but still soft. Leave to cool on the tray for 10 minutes before moving to a wire rack to cool.

When the cookies are cool, decorate with a drizzle of melted chocolate. Allow to set before serving.

To make the milk ice cream:

Whisk together the condensed milk, double cream and vanilla in a large glass mixing bowl until thick and the mixture will hold its shape.

Scrape into a suitable freezer container, cover the surface with a piece of silicone paper and freeze until solid. Be sure that the chosen container is able to be tightly closed to avoid freezer burn.

To make the peanut brittle:

Place the water and sugar in a saucepan, place over a medium heat and stir until dissolved. Boil until a golden caramel colour has been reached.

Add the butter and stir until melted, then add the peanuts. Stir until well mixed and pour immediately onto an oiled baking sheet, spreading the peanuts.

To serve:

Sandwich together two cookies with balls of ice cream, drizzle with chocolate sauce and top with the brittle. Serve immediately.

If you enjoy making this delicious Valentine’s dessert, take a look at some of our other recipe blogs or browse through our Lifestyle Cookery Classes to refine your cookery skills with our teachers.