Chocolate Fondue for Two

If you’re thinking about ending your Valentine meal with anything other than chocolate, think again. Chocolate is the quintessential Valentine’s Day dessert, and this easy and delicious Chocolate Fondue for Two is the answer. It stirs together in minutes, can be made ahead, served quite elegantly with a glass of champagne, and you can get as creative as you like with the dippers. Nothing says I love you like this sinfully delicious dessert.

Chocolate Fondue for Two

1 c. semisweet chocolate chips

2 T. butter

1 14-oz. can Sweetened Condensed Milk

2 T. Kahlúa

¼ t. espresso powder

 1 t. vanilla extract

In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened condensed milk; stir in espresso powder. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla and Kahlúa.

Serve warm in your favorite fondue pot. Store leftovers, covered, in refrigerator.

Suggested Dippers:

Pound cake cubes, Amaretto cherries, orange sections, melons balls, pineapple chunks, strawberries, banana slices, apple wedges, Melissa’s red Muscato grapes, pear slices, and Plush Puffs marshmallows.

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Cherry Delight

If there was ever a holiday worth mentioning, my mother was always there to celebrate it, generally with an appropriate dinner and equally appropriate decorations. My mother did love a good party. Initially this cherry dessert was served on George Washington's Birthday (you know, considering the whole cherry tree thing and all), but it later became the accepted Valentine's Day dessert (often made in a heart-shaped pan) because of the lovely red color, the succulent cherries, and probably because two parties right in a row was a bit much to handle.

My mother will have been gone three years this Thursday. I hadn't thought about this dessert in a long time, but when I did, I had to make it. There are a lot of Cherry Delight recipes on the web, but mother's differed because of the inclusion of the chopped pecans, and light flavoring of the cherry pie filling. It is a lovely, tasty, seasonably romantic dessert that holds a lot of good memories for me. I'm heading out to take a couple of pieces to dad.

Cherry Delight

Crust:  

10 rectangular graham crackers, finely crushed

½ c. confectioners' sugar

¼ c. butter, melted

 

 First Layer:

1 (8-oz.) pkg. cream cheese, room temperature

1 (8-oz.) container whipped topping

1 c. confectioners' sugar

½ c. chopped pecans

Second Layer:

1 (12-oz.) can cherry pie filling

½ t. almond extract

Pinch cinnamon 

Mix together graham cracker crumbs, confectioners' sugar, and butter in a medium bowl until thoroughly combined; press into an 8x8-inch pan.

Whisk cream cheese, whipped topping, and confectioners' sugar in a separate medium bowl until smooth; spread over graham cracker crust. Sprinkle nuts evenly over cream cheese mixture.

Pour cherry pie filling into yet a third medium bowl and stir in the extract and cinnamon. Pour this over the cream cheese layer.

Refrigerate until firm, at least 1 hour.

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