February 14th is one of the most beautiful holidays. On this day, it is customary to give inexpensive, but unusual and original gifts to loved ones. Such gifts should express special attention, love and make the receiver happy. There are hundreds of DIY gift ideas but having in mind that chocolate is one of the most popular treats for this holiday, we want to focus your attention on homemade chocolate gifts for him and her! Chocolate always plays an important role in creating a mysterious atmosphere and definitely plays an important role for the romantic mood. You can buy the favorite chocolate of your partner or surprise him or her with something homemade and delicious!
Valentines Day chocolate gift ideas – a special treat for lovers day
Valentine’s Day is getting closer and if you want to please your beloved on this day with some special gift, what could be better than a delicious treat prepared by you?
Everyone can prepare a sweet surprise and we will show some simple ideas. You can’t even imagine the surprised and delighted eyes of a sweetheart who will taste chocolate made especially for him or her for Valentine’s Day. The market offers a huge assortment of high quality chocolate products and those of you who have no time for homemade sweets can customize a gift box or make a chocolate bouquet. You will find out instructions below.
DIY Valentines Day Chocolate gift – Ferrero Rocher Bouquet
Ferrero Rocher Chocolates
Colored tissue papers, cut into square pieces
Pierce each Ferrero chocolate with the bamboo stick.
Fold each of tissue paper diagonally at an angle. Wrap each stick with tissue paper and secure the bottom edge with tape.
Repeat step 2 with teal tissue paper.
Gather all the “skewers” into a bunch and tape the end so that they form a bouquet.
Get a large piece of tissue paper and wrap the bunch. Twist the end so that the tissue paper wraps around the end of the skewers. Secure the bunch with tape.
Tie the bunch with ribbon.
DIY Valentine’s Day Chocolate Box
Lindt LINDOR milk chocolate truffles or other to your liking
Paper mache boxes
Glue stick or glue dots
Baker’s twine (optional)
Use a large and small cookie cutter and trace the shape on the glitter paper. Cut out the hearts.
Now decorate your paper mache box with the paper hearts. Attach a heart to the lid using a simple glue stick or other permanent adhesive made for paper.
Write down a loving message or a text on a Valentine’s Day card.
Place the chocolates in the box together with the card.
Tie the box with baker’s twine.
Homemade Chocolate Dipped Strawberries Recipe
10 ounce (250g) bittersweet, semi-sweet, or milk chocolate baking chips
Washing the strawberries and make sure you dry them very well. Keep in mind that if the strawberries are the least bit wet the chocolate will not stick.
Pour the chocolate chips into a microwaveable bowl.
Line a sheet pan with parchment or waxed paper.
Microwave the chocolate for 30 seconds intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Be careful not to burn the chocolate.
Holding a strawberry by the stem, dip into the chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl and then place the strawberry on the parchment paper.
Repeat with the rest of the strawberries.
For a white chocolate drizzled strawberry, melt white chocolate in a separate bowl. Dip a fork in the melted white chocolate and drizzle it over the dipped strawberries.
Chill the strawberries until the chocolate sets, about 15 minutes.
Homemade Chocolate Truffles for Valentine’s Day
12 oz (340g) semi sweet chocolate
¼ cup butter
1 cup heavy whipping cream
sprinkles, chopped nuts, cocoa powder, or anything else of your choice, for coating
In a medium bowl add chocolate chips and butter. Set bowl aside.
In a small saucepan, bring heavy whipping cream to a boil over medium heat.
Pour cream into the bowl with chocolate and butter. Let stand for 2 minutes.
Stir chocolate and butter together until melted and smooth. If butter is not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each time.
Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
When chocolate is firm enough to handle it, prepare your work area. Place a tray on the countertop.
Take chocolate truffle mixture out from the freezer, use a spoon (or small ice cream scoop) to scrape out about 1 tablespoon of chocolate.
Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby tray. Repeat this step until all the chocolate has been used.
Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
Place your chosen coatings (sprinkles, chopped nuts, cocoa powder, etc.) into small bowls. Remove the chocolate from the freezer and roll each truffle in the desired coating.
Once coated, freeze the truffles a third (and final) time for about 30 minutes.
For best results, store chocolate truffles in a sealed container in the refrigerator for freezer until ready to eat.
Valentines Day chocolate gift ideas – Delicious Brownie Bites Recipe
3,5 oz (100g) butter, chopped
7 oz (200g) dark chocolate, chopped
8,8 oz (250g) golden caster sugar
3,5 oz (100g) plain flour
1 tsp baking powder
1 oz (30g) cocoa powder
Heat the oven to 350F/180C.
Line a 8-inch (20cm) square brownie tin with baking parchment.
Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water. Cool to room temperature.
Whisk the eggs and sugar together until the mixture is light and fluffy.
Fold the chocolate mixture into the egg mixture and sift on the flour, baking powder and cocoa.
Bake for 25-30 minutes or until the top is cracked but the middle just set.
Cool completely, then lift out of the tin and cut into bites.
Use a paper heart as a stencil to sprinkle the bites with confectioners’ sugar.
Valentine’s Day Homemade Chocolate Fudge
2 cups semi sweet chocolate chips
14 oz (390g) can sweetened condensed milk
1 tsp vanilla extract
Line a 9×9-inch (22cm) square pan with parchment paper that covers the sides of the pan.
Place the chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds until the chocolate is completely smooth.
Stir in the vanilla extract, then quickly transfer the mixture to the lined pan and spread evenly.
Refrigerate the fudge until firm, 2-3 hours.
Cut the fudge while it’s still cold.
Store in an air tight container at either room temperature or in the fridge. It will be softer at room temperature.
Homemade Chocolate Dipped Walnuts Recipe
12 oz. (340g) semisweet chocolate, chopped into small pieces
¼ cup unsweetened cocoa powder
2-3 tbsps. Sugar
2 teaspoon cinnamon
½ tsp. chili powder (optional)
2 cups walnut halves
3 cups dried fruit (cranberries, blueberries, etc.)
Put the chocolate into a bowl. Place it over simmering water on low heat to allow chocolate melt slowly. Don’t stir or in any way disturb the melting chocolate.
In the meantime, spray 3 dinner plates with nonstick spray. In a medium-small bowl, thoroughly combine the cocoa powder, sugar, cinnamon and optional chili powder. Sprinkle about half the powder mixture onto the prepared plates, shaking it into a fairly even layer on each plate. Leave the other half of the dry mix in the bowl.
When the chocolate has melted add 1 cup of walnuts, gently stirring and turning them in the chocolate until completely coated. Use tongs or fork to lift out the coated nuts, one by one, and transfer to a cocoa-powdered plate in a single layer. Dust the top with a little of the reserved dry mix and set aside Continue with the next cup of walnuts and repeat exactly, using the second prepared plate. Repeat again with the final batch.
When all is assembled, put the plates in the refrigerator for up to 30 minutes, allowing the chocolate coating to harden.
Once the chocolate is hard, transfer to a container with a tightly fitted lid and store in the refrigerator.
Valentines Day chocolate gift ideas – Almond Rocher Recipe
½ pound (220g) slivered almonds
1 egg white
½ cup powdered sugar
½ teaspoon salt
12 ounces 9340g) dark chocolate chips
Preheat oven to 330F/170C. Line a large baking tray with baking paper
Mix sugar with egg white and salt. Pour in the almonds and toss to combine.
Lay in a single layer on a baking sheet and toast in the oven until lightly browned, about 10-15 minutes. Remove and cool in the fridge for 10 minutes until dry and cool.
Meanwhile, melt dark chocolate chips.
Mix the almond bits with the chocolate.
Spoon the rocher mixture onto a parchment or foil-lined baking sheet.
Let cool for a few minutes until set. Serve at room temperature.
Raspberry, white chocolate and Prosecco truffles
For the truffles:
12 oz (350g) white chocolate
50ml double cream
1 tbsp butter
2 oz (50g) Prosecco
1 tbsp freeze dried raspberries
7 oz (200g) white chocolate
1 tbsp freeze dried raspberries
Melt the white chocolate, double cream and butter in a bain-marie or microwave and stir until melted. Add in the Prosecco, then whisk with an electric mixer until the mixture is smooth.
Crush the freeze dried raspberries in a pestle and mortar, then stir these through the truffle mix and chill in the fridge for at least 3 hours.
Once the mixture has set, spoon little balls of it onto a tray. Roll these between your hands to make them nice and round, then chill in the freezer.
When the truffles are really cold, melt the remaining white chocolate and crush the raspberries in preparation. Coat the truffles in the melted chocolate.
To finish the truffles, place them on a sheet of baking paper and sprinkle a few of the raspberry bits on top of each before they start to set.
Chill in the fridge, and serve cold.
Quick and easy DIY chocolate hearts for February 14th
3oz semi-sweet chocolate
1 ½ tbsp. whipping cream
¼ tsp. pure vanilla extract
Pinch fleur de sel
In a medium microwave-safe bowl, add chocolate and whipping cream. Heat gently for 30 seconds at low power.
Remove from heat and stir until chocolate is melted and cream is incorporated. If needed, return to microwave and heat in 10 second intervals
Stir in vanilla extract
Fill chocolate heart molds and tap on the counter to even out.
Top with a sprinkle of fleur de sel while still warm.
Place in the refrigerator until set. Remove from mold.
Store in an airtight container at room temperature for 3-5 days or in the refrigerator up to 2 weeks.