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Seeing as how Valentines Day is coming up and it’s usually traditional to give out chocolates to significant others, I have decided to share a couple of my favorite chocolate recipes you all can try out for the holiday. These recipes are relatively cheaper than buying expensive box chocolates or desserts for all you college students on a budget (and it’s even possible to make some of these without needing a kitchen!). And the effort that you’ll put into making these will also impress your significant other, and they will definitely appreciate what you’ve done. Not to mention, it’s just satisfying (and delicious!) to taste the results of your work.

Chocolate Mousse with Homemade Whip Cream

Caution: Does contain raw eggs.


  • 4 ounces bittersweet or semisweet chocolate
  • 2 tbsp. unsalted butter
  • 2 large eggs, separated
  • 1/8 tsp cream of tartar
  • 3 tbsp sugar, divided 1 tbsp and 2 tbsp
  • 1/2 tsp pure vanilla extract or 1 tsp Irish Cream
  • 1/2 cup heavy whipping cream
  1. Melt chocolate in microwave in minute intervals until completely melted. Melt butter then mix with chocolate. Cool for about 2 minutes. Then whisk in egg yolks. Refrigerate.
  2. In a separate bowl (preferably metal), whip 2 egg whites with cream of tartar till foamy. Gradually add 2 tbsp of sugar until stiff peaks form.
  3. In another bowl, whip heavy cream, remaining tbsp of sugar, and vanilla extract together till stiff peaks form.
  4. Stir in egg white mixture in chocolate mixture then fold in whipping cream mixture.
  5. Separate into cups or bowls and refrigerate until ready to serve.

Whip Cream

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp sugar
  1. Place metal bowl and whisk in freezer for 10 minutes.
  2. Whip cream until still peaks are about to form then beat in vanilla and sugar until peaks form.
  3. Refrigerate until ready to serve. Spoon whip cream on top of mousse cups and add fruit, cocoa powder, or any other garnishes as desired.

Rich Chocolate Cake (or Cupcakes) with Sweet Cream Cheese Frosting

Chocolate Cake

  • 2 large eggs
  • 1/2 cup of butter, softened
  • 3/4 cup sugar
  • 1 cup self rising flour (Don’t have self rising flour? Take 1 cup of all purpose flour and add 1 1/4 tsp of baking powder and 1/4 tsp of salt.)
  • 1 cup half and half (Or milk or water, but half and half makes the cake richer.)
  • 2 tbsp cocoa powder or 8 ounces of bittersweet or semisweet chocolate, melted
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat the butter and sugar together until light and fluffy. Add eggs one at a time while beating.
  3. Sift flour and add small parts at a time to mixture while beating.
  4. Add half and half (or milk or water) and beat until mixture is incorporated together fully.
  5. Grease pan with baking spray (or PAM) to ensure your cake doesn’t stick before pouring batter in. If making cupcakes, line cupcake pan with cupcake liners.
  6. Bake for about 40 mins or until toothpick comes out clean. For cupcakes, check after 20 mins and if not cooked completely, wait for another 10 minutes and check periodically until toothpick comes out clean.

Cream Cheese Icing

  • 8 ounces (1 package) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted powder/confectioners’ sugar
  • 2 tsp vanilla extract
  1. In a medium sized bowl, beat cream cheese and butter together until creamy. Mix in vanilla extract and then gradually stir in the sugar until mixture in incorporated together. Store in refrigerator after use.
  2. Cover cake with a thin crumb layer of icing first then put in refrigerator for about 15 minutes for icing to set. Take out then coat with another layer of icing. Decorate or garnish as desired with cocoa powder, chocolate shavings, etc.

Whatever your plans may be for Valentines, it wouldn’t hurt to have something sweet for the day, and who doesn’t love chocolate?

Heart Confetti Photo courtesy of terren in Virginia via Flickr (CC BY 2.0).

Chocolate Mousse Photo courtesy of David Leggett via Flickr (CC BY 2.0).

Chocolate Cake Photo courtesy of kathryn in stereo via Flickr (CC BY-SA 2.0).