Valentine’s Day is a special occasion that calls for a romantic and intimate celebration with your loved one. What better way to show your affection than by whipping up a delicious meal for the two of you? We’ve rounded up some of the most scrumptious Valentine’s Day recipes that are sure to impress your significant other. These dishes are easy to make and perfect for creating a cozy and intimate atmosphere. Get ready to tantalize your taste buds and make this Valentine’s Day one to remember!
Chocolate And Almond Rum Ball by Chef Manish Malhotra
Ingredients
Chocolate sponge eggless 250 gm
Dark chocolate (55% -70%) 100 gm
Single cream(20-25%fat) 150 ml
Almonds 100 gm
Castor sugar 100 gm
Instant coffee powder 10 gm
Dark rum 15 ml
Method
Heat cream in a pan, give it a boil and remove from heat. Add the chocolate and keep aside till slightly cool and then mix well.
Toast the almonds in the oven at 180 degrees Celsius for 8-10 minutes. Roughly chop the almonds.
Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Crush the nougat with a rolling pin till slightly coarse.
In a mixing bowl crumb the chocolate sponge till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of water, rum, and mix with hands till the mixture is even in consistency.
Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate.
Once slightly set, coat the rum balls with the remaining chocolate ganache.
Garnish with almond nougat and serve
Red Velvet Cake recipe by Chef Sharata Kumar Das, Head chef, Glocal Junction
Ingredients
Red velvet sponge mix 100gms
Whipped cream 75gms
Cheese mascarpone 15gms
Cream cheese 20gms
Icing sugar 15gms
Sugar syrup 15ml.
White chocolate compound 30gms
Cardamom powder 1 gm
Method
Starting with the soft sponge cake, take around 100gms of red velvet pre mix and add water and oil until it gets into a semi-liquid batter. Mix it thoroughly and make sure there are no lumps in it. While making the batter, preheat the oven for 5 mins at 180 degrees.
Once your batter is ready, take a cake pan and grease it with a thin layer of melted unsalted butter. Once done, pour the batter and let it set for a minute. Once done, insert the cake pan in the microwave and let it bake for 8-10 minutes at 180 degrees.
While the cake is being baked, or the frosting, mix 15gms of cheese mascarpone, 20gms of cream cheese, 75gms of whipped cream, 1gm cardamom powder and 15gms of icing sugar. Mix it until it turns into a smooth, airy and light cream frosting.
Now that the cake has been baked, take it out of the microwave and let it cool. Once done, take the sponge cake out of the pan and let it set on butter paper. Now, cut the cake into a heart shape and cover it with the frosting prepared before.
Time to garnish the soft mouthwatering red velvet cake. Take some red velvet crumbles and sprinkle them on one side of the cake and white chocolate crumbles on the other end. Once done, you can add some white edible pearl chocolate and your special red velvet cake with edible pearls is ready to be served!
Budha’s Fu
Ingredients
Mango Pulp 400 gm
Fresh Cream 100 gm
Fresh Milk 100gm
Sugar 100 gm
Gelatine 1 gm
Method
Soak gelatine in lukewarm water and keep aside
Whisk sugar and cream together to soft peak
Add mango pulp and milk to the cream and mix it gently
Add gelatine to the mango mixture and fold it nicely
Pour the mango mixture into the container and refrigerate it for 3-4 hours for setting
Demould the mango mixture
Garnish with cocoa powder and chocolate chips
Classical vanilla and strawberry cake By Chef Akash Khandelwal, Sous Chef, Pastry & Bakery, Welcomhotel Sheraton New Delhi
Ingredients
For Sponge cake
Eggs with vanilla essence
Sugar 90g
Flour 90g
Unsalted butter, melted 30g
For the syrup
Cane sugar syrup (50gm sugar and 150ml hot water)
For the strawberry mousse
Gelatine sheets 3
Whipping cream (up to 40% fat) 370ml
Strawberries 250g
Sugar 50g
For the garnish:
Fresh strawberries 250g
Method
Sponge cake
Whisk eggs with sugar until light & fluffy, slowly fold in the flour. Add the melted butter at the last and bake at 180c for 15 mins in a heart shape tin.
Strawberry mousse
Soak the gelatine in ice-cold water. Take the strawberries in a pan and sugar. Cook slowly and create a preserve like structure. Add the soaked gelatine into the compote. Whip the cream and until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse. Chill in a refrigerator.
Method
Take a heart shape ring and arrange strawberries on the corners. Take the sponge and apply sugar syrup using a brush. Pipe the strawberry mousse using a star nozzle and put ½ strawberries in an arrangement. Creating an aesthetic look.
Vanilla Cake with Strawberry Compote By Chef Sasha Wadhwa, Sous Chef – Pastry & Bakery, Couche Patisserie
Ingredients for Vanilla Sponge Cake (6 inch pan);
Maida 100 gms
Baking Powder ½ tsp
Thick Curd 140 gms
Baking Soda ½ tsp
Caster Sugar 80 gms
Oil 50 gms
Vanilla Extract ½ tsp
Baking Time – 25-30 minutes
Baking Temperature – 150°C
Method
Preheat oven to 150°C
Mix the baking soda and curd well and set aside.
Whisk oil and caster sugar until well combined.
Add in vanilla and curd + baking soda mixture and whisk until it comes together.
Sift in the maida and baking powder and fold gently with a spatula until batter looks well combined and no flour pockets are visible.
Pour into a greased pan and bake for 25-30 minutes, or until a skewer inserted to check doneness comes out clean.
Ingredients for Strawberry Compote
Diced Strawberries 80 gms
Chopped Strawberries 160 gms
Caster Sugar 3 tbsp/45 gms
Lemon ¼
Vanilla Extract (optional) ½ tsp
Method
Add 80 gms diced strawberries to a pan with the caster sugar. On a low flame, slowly let the strawberries cook down. Stir occasionally and make sure the mixture doesn’t stick to the base of the pan.
When the mixture has thickened up (about 10-15 minutes), switch off the flame and set aside. Let it cool.
Add the chopped strawberries to the cooked strawberry compote, along with the lemon juice and vanilla and mix to combine. Refrigerate until required.
Slice the vanilla sponge cake and serve with a side of strawberry compote and whipped cream.
Serving suggestion – You can also make a layered cake by slicing the cake in half horizontally, and layering it with strawberry compote and whipped cream. Cover the sides and top with whipped cream and garnish with fresh strawberries.
Mutton Curry by Indian Bistro
Ingredients
Mutton Curry cut ½ KG
Desi ghee 500 gm
Bay leaf 3-5
Green cardamoms 3-5
Cinnamon stick 1-inch
Medium onions slice 6
Ginger garlic paste 2 tbsp
Cumin powder 1 tsp
Turmeric powder 1 tsp
Red chilli powder 2 tbsp
Coriander powder 2 tbsp
Yoghurt 2 cups
Garam masala powder 1 tbsp
Mace powder 1 tsp
Dry ginger powder 1 ½ tsp
Salt to taste
5 tomatoes puree
Chillies 2-3 slit
Mutton stock/chicken stock 1 ltr
Amul cream 2 tbsp
Method
Wash mutton well and strain excess water
Now heat desi ghee in a pan and add green cardamom, cinnamon stick, bay leaf and sauté
Add sliced onion and cook till light brown in colour
Add the cleaned mutton and sauté for 5 minutes. Add ginger garlic paste and cook for 5 minutes
Add turmeric powder, red chilli powder, cumin powder, coriander powder, and cook for 10-15 minutes till the oil leaves the border
Add the whisk yoghurt and cook till the masala thickens. Add tomato puree, and cook till oil leaves the surface
Add mutton stock, bring it to boil and slowly cook on low flame for 30 minutes or till tender
Add garam masala, mace powder, dry ginger powder and slit chillies and cook for 10 minutes
Add cream and mix it, garnish with ginger
Serve with hot naan or steam rice
Avocado Strawberry Chocolate Mousse by Anardana
Ingredients:
Ripe avocados 2
Whipped Cream 1 cup
Strawberries, hulled and diced 1 cup
Unsweetened cocoa powder 1/2 cup
Honey (or any sweetener of your choice) 1/4 cup
Vanilla extract 1 teaspoon
Salt 1/4 teaspoon
Method
Blend the avocados, strawberries, cocoa powder, honey, vanilla extract, and salt in a food processor or blender until smooth.
Taste the mixture and add more sweetener or salt if desired.
Spoon the mousse into individual serving glasses or cups.
Chill the mousse in the refrigerator for at least 30 minutes or until set.
Serve the mousse cold, garnished with fresh strawberries, chocolate shavings, or whipped cream, if desired. Enjoy!
Strawberry Margarita By Hyatt Regency Dehradun
Ingredients
Tequila 60ml
Lemon Juice 30ml
Strawberry pulp 20ml
Coconut rimming
Garnish- Dehydrated Lemon
Service Glass- Margarita
Method
Prep your glasses.
Run a lime wedge around the upper outer rim of your glasses. Then roll it into the margarita salt mixture and set aside.
Blend away.
Add the frozen strawberries, tequila, orange liqueur, and lime juice to a blender. Blend until it’s completely smooth. Here, you can taste test and add extra tequila or sweetener if desired.
Pour it up. Pour the blended margarita into the glasses and garnish with a strawberry.
Dark Chocolate Raspberry Truffles by Vijesh Modi,Sr. Sous chef at The Deltin, Daman
Ingredients
8 ounces dark chocolate, chips or chopped
4 ounces heavy cream
2 tablespoons raspberry preserves (jam)
1/2 cup dark chocolate cocoa powder
Method
Place chocolate in a medium mixing bowl and set aside.
Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
Line a large half pan baking sheet or tray with parchment paper. Use a melon scooper or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.
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