Here's a couple of my favourite chocolate recipes for that special day... hope it will be inspirational.
Have a great one!
Kindly note that the source of the recipes are http://www.wholeliving.com/. Please visit the website for more :)
"CHOCOLATE-HAZELNUT RICE PUDDING
FOR THE PUDDING
2 tablespoons unsweetened
Dutch-process cocoa powder
1/2 cup plus 2 tablespoons sugar
Pinch of coarse salt
5 cups skim milk
1 tablespoon unsalted butter
1 cup Arborio rice or other short-grain white rice
1/4 cup Frangelico
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
FOR THE HAZELNUT CRUNCH
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 tablespoon lightly beaten egg white
4 teaspoons sugar
Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt."
SPICED HOT DARK CHOCOLATE
1/8 to 1/4 teaspoon ground cardamom
Makes about 20
8 ounces semisweet chocolate, finely chopped
1 pound large strawberries (about 20), washed and dried well
1/3 cup finely chopped pistachios (optional)
Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)"