Image by Milk and Honey Blog
These Cookies and Cream Truffle Cookie Bars are the perfect combo between chocolate-y goodness and sweetness.

Valentine's Day is fastly approaching and what better way to celebrate than to make a sweet treat for your significant other, friends or even coworkers?

We highlighted three treat recipes that are sure to not steal your heart, but others, too:

Chocolate Soufflés, Real Simple

3 tablespoons unsalted butter, divided
2 tablespoons unsweetened cocoa powder
3 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
2 large egg yolks
2 large egg whites
2 tablespoons granulated sugar
Pinch salt
Pinch cream of tartar

Raspberry Sauce:
5 ounces fresh or thawed frozen raspberries
2 tablespoons granulated sugar

Powdered sugar, for garnish


Chocolate Souffles:
Preheat the oven to 375°F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with cocoa powder, tapping out the excess.

In a large microwave-safe bowl, microwave the chocolate and remaining 2 tablespoons of butter in 30-second bursts, stirring between each burst, until melted and smooth. Stir in vanilla and egg yolks, one at a time.

In a clean bowl, use an electric mixer to beat the egg whites, sugar, salt, and cream of tartar just until stiff peaks form. Gently fold the egg white mixture into the chocolate. Spoon into the prepared ramekins. Soufflés can be covered in plastic wrap and refrigerated at this point for up to 1 day.

Bake until puffed and set, about 20 minutes (25 minutes if baking directly from the refrigerator).

Raspberry Sauce:
While the souffles are baking, purée the raspberries and sugar in the bowl of a food processor, blender, or with an immersion blender, until smooth. Press the mixture through a fine mesh strainer to remove the seeds.

Garnish the chocolate souffles with powdered sugar and serve immediately with raspberry sauce.

Cookies and Cream Truffle Cookie Bars, Milk and Honey
Serves 16

115g unsalted butter, softened
1/2 cup caster sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon sea salt flakes
1 cup mini chocolate chips
12 Oreo Cookies, broken up
26 Lindor balls, halved

Preheat oven to 180 degrees C. Line a 20 x 20 cm baking pan with foil sprayed with cooking spray.

Place butter and sugars into a large bowl, stir to combine, at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and oreo cookie pieces, stirring to combine.

Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of the halved Lindor balls 5 per row which means you'll have to eat one half (cooks treat). Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.

Pomegranate White Wine Panna Cotta, Pastry Affair

Serves 4

Vanilla Panna Cotta
2 1/4 teaspoons (1 packet or 15 grams) unflavored powdered gelatin
3 tablespoons cold water
1 cup (240 ml) heavy cream (or half-and-half)
1 cup (240 ml) milk
1/4 cup (56 grams) granulated sugar
Pinch of salt
2 teaspoons vanilla extract

In a small bowl, sprinkle the gelatin over the water, whisk together, and allow to sit for 5-10 minutes to "bloom" or activate.

In a large saucepan, heat cream, milk, sugar, and salt over medium heat, stirring until sugar fully dissolves. Bring to a low simmer and add in the gelatin, stirring constantly for 1-2 minutes. Remove from heat and stir in the vanilla extract.

Divide evenly between serving glasses (or ramekins) and refrigerate until set, about 4-6 hours.

White Wine Syrup
1 cup (240 ml) sweet white wine
2 tablespoons granulated sugar, optional
Pomegranate seeds

In a small saucepan, bring the white wine and sugar to a slow simmer. Reduce the wine by half (1/2 cup) to concentrate the flavor. Remove from heat and chill.

Spoon the wine syrup evenly over the panna cottas and sprinkle with pomegranate seeds. Chill until ready to serve.

For a few more Valentine's Day recipes, click here.