What dessert do you make for Valentine's Day?

Yes, it's almost here, just a week from today. Do you make Valentine's Day dinner for your sweetie? What dessert do you make for your special person?
My old standby, when I'm not taken out for dinner, is Coeur a la Creme. It's not chocolate but it's heart-shaped and has a raspberry sauce.

Something with custard. He loves custard.

My sweetie doesn't care for the day. But, this year I am going to have a few friends for a valentines day dinner. I will be serving individual chocolate molten mousse cake with a few chocolate dipped strawberries per person.

My old standby, when I'm not taken out for dinner, is Coeur a la Creme. It's not chocolate but it's heart-shaped and has a raspberry sauce.

Katie, do you use Ina's recipe? I made that once after watching the show on which she made it. My parents were here visiting, and we were all saying, "OOh, doesn't that look good!", so I decided to make it. Delicious. It wasn't Valentine's day though.... On V day, I usually mix it up, but whatever it is, it's usually heavy on the chocolate and whipped cream.

[Jenise]

None, I'm afraid. We have a lot of anniversaries at this time of year so we skip the commercial version, though Bob might find a chocolate heart in his lunch!

My old standby, when I'm not taken out for dinner, is Coeur a la Creme. It's not chocolate but it's heart-shaped and has a raspberry sauce.

Katie, do you use Ina's recipe? I made that once after watching the show on which she made it. My parents were here visiting, and we were all saying, "OOh, doesn't that look good!", so I decided to make it. Delicious. It wasn't Valentine's day though.... On V day, I usually mix it up, but whatever it is, it's usually heavy on the chocolate and whipped cream.

Carrie, I don't have any of Ina's books and I tore this recipe out of a magazine when she was probably still in diapers I've copied it here. Please let me know if Ina's recipe is exactly the same:

Coeurs à la Crème

Petite KER Ah La Krem look and taste elegant, and they’re a snap to make. Traditional heart-shaped molds are lined with cheesecloth, then filled with a whipped-cream and cheese duo-
6 6-ince squares cheesecloth, moistened
1 8-oz pkg. cream cheese, softened
½ tsp. vanilla
½ cup sifted powdered sugar
1 cup whipping cream
1 recipe Raspberry Sauce

Line six 3-inch Coeur a la Crème molds or ½ cup molds with cheesecloth squares, allowing cheesecloth to overhang. In small mixer bowl blend cheese and vanilla. Gradually add sugar, beating at high speed of electric mixer till light and fluffy. In another bowl beat the whipping cream just to soft peaks; fold into cheese mixture. Spoon the mixture into molds. Cover and chill several hours or overnight. To serve, invert on place. Holding onto cheesecloth ends, lift off mold; peel off cheesecloth. Serve with Raspberry Sauce. Makes 6 servings.
To make Raspberry Sauce: Heat ¼ cup currant jelly till melted; stir in one 10-oz pkg. frozen raspberries, thawed and well drained, and 2 TBS. dry red wine. Cover and chill. Makes about 1 cup.

Katie, Ina's is slightly different. Here are her measurements. (How could anything not be good with these ingredients though??!! I'd take either recipe.)
Her raspberry sauce has Grand Marnier instead of wine, too. I did make a note in my cookbook that the raspberry sauce was the best I'd ever had, hands down.

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Katie, Ina's is slightly different. Here are her measurements. (How could anything not be good with these ingredients though??!! I'd take either recipe.)
Her raspberry sauce has Grand Marnier instead of wine, too. I did make a note in my cookbook that the raspberry sauce was the best I'd ever had, hands down.

You're right, Carrie, very simple and with those ingredients you can't miss. I also like Grand Marnier in desserts.

Katie, Ina's is slightly different. Here are her measurements. (How could anything not be good with these ingredients though??!! I'd take either recipe.)
Her raspberry sauce has Grand Marnier instead of wine, too. I did make a note in my cookbook that the raspberry sauce was the best I'd ever had, hands down.

You're right, Carrie, very simple and with those ingredients you can't miss. I also like Grand Marnier in desserts.

Geez, I probably should have posted the sauce recipe. Here it is...

Raspberry and Grand Marnier Sauce:

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups