Whatever the occasion, show your special someone how much they mean to you with a special treat. Everyday life can get pretty packed –with buzzing phones, back-to-back schedules, and lengthy commutes. So how do you show off your appreciation (and skills in the kitchen)? Cook them a dinner, and top it off with a decadent dessert.

As featured on Breakfast Television, Chef Sameer Soni from our Terrace Restaurant has put together 3 easy-to-make desserts that are sure to wow your Valentine! View the segment as seen on TV here >

1.CHOCOLATE MOUSSE

INGREDIENTS
• ¾ CUP HEAVY WHIPPING CREAM
• ½ CUP DARK CHOCOLATE CHIPS (NOTE: YOU CAN USE ANY TYPE , IE. WHITE, SEMI-SWEET, MILK CHOCOLATE, BUTTERSCOTCH )

METHOD
1. HEAT THE CREAM IN A SAUCE PAN JUST BELOW BOILING POINT
2. IN A BOWL MEASURE OUT THE CHOCOLATE AND POUR THE HOT CREAM OVER THE TOP
3. WHISK TILL CHOCOLATE MELTS AND THE MIX BECOMES SMOOTH
4. PLACE THE MIX IN THE REFRIGERATOR FOR 2 ½ – 3 HOURS
5. REMOVE AND BEAT WITH A HAND WHIP OR STAND MIXER TILL IT DOUBLES IN VOLUME.
6. SPOON IT IN A DESSERT GLASS OR USE A ZIPLOC AS PIPING BAG AND PIPE THE MIX IN DESSERT GLASSES
7. REFRIGERATE IT TO SET FOR 20-25 MINUTES
8. GARNISH WITH TOPPINGS AS DESIRED.

2.SWEET AND SPICY FRUIT

INGREDIENTS
• 2 TBSP HONEY
• 2 TBSP LIME JUICE
• ½ TSP MEXICAN CHILI POWDER
• VARIETY OF FRUIT CUT INTO SMALL PIECES

METHOD
1. MIX THE HONEY, LIME JUICE AND CHILI POWDER IN A BOWL UNTIL WELL BLENDED
2. MARINATE THE FRUIT IN THE MIX FOR ABOUT 15-20 MIN
3. USE A SLOTTED SPOOON TO SERVE THE FRUIT
4. GARNISH WITH A SPRIG OF MINT

NOTES
KICK IT UP A NOTCH AND ADD A SHOT OF TEQUILA IN THE MARINADE AND ONCE THE FRUIT IS MARINATED AND PLATED, POUR THE LEFTOVER TEQUILA MARINADE INTO A SHOT GLASS TO DRINK

3. NO BAKE RASPBERRY CHEESECAKE

INGREDIENTS
• 100 GRM CREAM CHESSE
• 3 TBSP CONDENSED MILK
• ½ PINT RASBERRY + 8 FOR GARNISH
• 6 CHOCOLATE WAFERS
• 1 POUND CAKE
• 2 OZ CHOCOLATE CREAM LIQUOR

METHOD
1. BRING THE CREAM CHEESE TO ROOM TEMPERATURE TO SOFTEN IT
2. WHIP THE SOFTENED CREAM CHEESE WITH A STAND MIXER OR A HAND MIXER
3. ADD CONDENSED MILK AND FRESH RASPBERRY TO THE CHEESE AND WHIP UNTIL NICELY BLENDED. PUT THE MIX ASIDE
4. IN A ZIPLOC BAG, TAKE THE CHOCOLATE WAFERS AND CRUSH THEM EITHER BY HAND OR USING A ROLLING PIN
5. SLICE THE POUND CAKE INTO ¼ THICK SLICES. AND CUT OUT 2 ROUNDS USING THE RIM OF THE MINI MASON JAR
6. START BY SPOONING 1 TBSP OF THE CRUSHED CHOCOLATE WAFERS IN THE BOTTOM OF THE MINI MASON JAR
7. MOISTEN THE CRUST WITH CHOCOLATE CREAM LIQUOR
8. PLACE 1 SLICE OF THE CAKE AND BRUSH IT WITH THE LIQUOR
9. PUT 1 TBSP OF THE RASPBERRY CREAM CHEESE MIX AND LEVEL IT USING THE SPOON. REPEAT THE LAYER OF CAKE, LIQUOR AND RASPBERRY MIX TO FILL UP THE JAR.
10. GARNISH WITH FRESH RASPBERRIES ON TOP.
11. REFRIGERATE TO SET FOR 20-25 MINUTES.

NOTES
FOR THE BOTTOM CRUST, YOU CAN USE ANY TYPE OF COOKIE, WAFER, OR BROWNIE. YOU CAN ALSO USE ANY TYPE OF CREAM LIQUOR OR SIMPLE SYRUP INSTEAD.