I am actually really not that much of a fan of Valentine’s Day – but when you’re a blogger, you absolutely cannot miss out on any festivities. Especially ones as aesthetically pleasing as Valentine’s Day.
Anyone who knows me knows I LOVE anything baking/cooking related and since we have absolutely f all else to do, I thought I’d have a go at knocking up some of my own valentines treats. The idea was to make some treats that you can include in a grazing table, or on a charcuterie board – any excuse for a charcuterie board, I swear. These are three super quick and easy treats you can knock up the morning of/ night before Valentine’s Day – you don’t even have to bake them!
Chocolate covered strawberries
The classic! Seems pretty self explanatory, however there is a bit of a knack to it would you believe. You can use any type of chocolate- I used white chocolate as it is my favourite and I can turn it pink… Bonus!
- A pack of strawberries
- White chocolate (you can also use milk/dark if you aren’t bothered about the colour!)
- Pink food colouring
- White chocolate icing pen for drizzling (you can also use normal chocolate and drizzle it!)
- Clean your Strawberries and leave them to dry completely – I done this a good 5-6 hours before.
- Line a baking tray/chopping board with baking paper.
- Melt your white chocolate by placing in a bowl, microwave for 30 seconds first, and then 10 second intervals keeping a close eye so you do not burn it.
- Once melted, squeeze in some food colouring until you have the desired colour.
- Pinch the strawberry at the very top of the stalk/leaves, and roll around in the chocolate. Roll until completely covered, and then hold the strawberry bottom down over the bowl so that the excess chocolate drips off.
- Place onto the baking tray carefully and repeat until all strawberries are covered.
- Take your chocolate icing pen (or melted chocolate- make sure it’s tempered right and still very runny – if not place in microwave again for 10 seconds) and gently drizzle over all of the strawberries until nicely covered.
- Leave to set fully in the fridge.
- Store in an airtight container with a paper towel over to stop them from sweating.
I have been making these for around 2 years now and they always go down a treat. They take 20 mins max to make, you only need 4 ingredients and they are DIVINE.
- 120g lotus biscuits
- 70g cream cheese
- 50g biscoff spread
- 120g white chocolate
- 60g biscoff spread
- Some pink food colouring (optional)
- Prepare a baking tray with baking paper laid on top.
- Place 120g biscuits into a sandwich bag and crush up to a fine crumb using a rolling pin.
- once crushed, empty all but a handful of crumbs into a bowl.
- Mix the cream cheese and the biscoff spread into the crumbs until you have a paste like consistency.
- Roll them into small truffle size balls and place each ball onto the tray.
- Pop into the fridge whilst you prepare your shell.
- Place white chocolate and biscoff spread into a bowl .
- Pop into the microwave for 30 seconds first and then 15 second intervals until melted.
- Give it a good stir and then add your food colouring (optional).
- Take truffles out of the fridge and using 2 forks, slowly dunk each ball into the chocolate until fully coated.
- Lay back onto baking paper and repeat.
- Drizzle chocolate and sprinkle the leftover crumbs onto the truffles.
Mini white chocolate and raspberry cheesecake
This was my first time ever making mini cheesecakes and I was really impressed! I used the same recipe I normally use – here. But divided all of the ingredients by 6. They were delicious and definitely a great entry on the charcuterie board!
You will need 2 jars for this recipe.
- 50g lotus biscuits
- 25g butter
- 45g of white chocolate
- 85g full day cream cheese
- 15g icing sugar
- Drop of vanilla essence
- 50g double cream
- Handful of fresh raspberry’s
- Crush the lotus biscuits to a breadcrumb-like consistency.
- Melt the butter in the microwave.
- Mix the butter and the biscuits together and press down firmly into the bottoms of the jars.
- Place into the fridge for 3 hours.
- Melt your white chocolate by placing in a bowl, microwave for 30 seconds first, and then 10 second intervals keeping a close eye so you do not burn it- then place to the side.
- Using an electric whisk, whisk together the cream cheese, icing sugar and vanilla until smooth- pour in the double cream and whisk until thick.
- Once thick, pour in the cooled white chocolate a whisk for a few seconds to combine.
- Fold in the raspberries.
- Spread the mix over the base and refrigerate for at least 3 hours or so.
- Top with some more raspberries.
So there you have 3 mega quick, simple recipes! Great additions to the valentines festivities- the best part is they taste as good as they look!