Valentine’s Day 2025: Chefs Share Themed Dessert Recipes

Whipping up desserts for your loved one on Valentine’s Day is the perfect way to pamper them. While making them breakfast in bed or taking them on a date is pretty common, this Valentine’s Day, why don’t you get into the kitchen, preheat the oven, and prep some irresistible desserts to put a smile on your better half’s face?

Whether you’re a professional baker or just a beginner in the kitchen, here are some chef-special recipes you can easily follow. If your partner has a sweet tooth, don’t think twice before following these step-by-step instructions for a pro-level dessert.

Raspberry Bonbons By Pastry Chef Amit Kumar Patra, Hilton Bangalore Embassy Golflinks

Ingredients:

  • 250g white chocolate
  • Edible pink and white colour as needed
  • 100g fresh raspberries
  • 20g sugar
  • 10g liquid glucose
  • 2g cornflour

Instructions:

  1. Melt the white chocolate over a double boiler. Once melted, divide the chocolate into two portions.
  2. Add red food colouring to one portion to create the pink chocolate. In the other portion, add white food colouring to keep it white.
  3. Using acrylic chocolate moulds, pour a layer of white chocolate into each mould and gently tap to remove air bubbles.
  4. Pour the pink chocolate on top, ensuring it forms a shell by allowing the excess chocolate to drip out.
  5. In a saucepan, combine water, sugar, liquid glucose, and raspberries. Cook the mixture until it thickens.
  6. Once thickened, add cornflour and mix well. Let the raspberry mixture cook for an additional 2 minutes.
  7. After the raspberry filling cools down, spoon it into the chocolate shells.
  8. Seal the bonbons by adding another layer of pink chocolate over the raspberry filling.
  9. Allow the bonbons to set completely before demolding.

Berry Caviar Cheesecake By Chef Varad Kotnala, The Ritz-Carlton, Bangalore

Ingredients:

  • 200g plain biscuits
  • 120g unsalted butter
  • 500g cream cheese
  • 2 tbsp cream cheese (softened)
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 125g sour cream (full fat)
  • 300g caster sugar
  • Lemon zest from 1 lemon
  • 3 large eggs

For Toppings:

  • Berry caviar
  • Caramel nest

Instructions:

  1. Preheat oven to 160°C. Prepare a 20cm springform tin with parchment paper.
  2. For the base, process biscuits until fine, combine with melted butter, and press into tin.
  3. To make the filling, beat cream cheese until smooth. Gradually incorporate flour, vanilla, sour cream, sugar, and lemon zest. Add eggs one at a time, mixing until just combined.
  4. Pour filling over the base and bake for 55 minutes until lightly golden and slightly jiggly.
  5. Cool in oven with door ajar, then refrigerate for a minimum of 4 hours.
  6. Garnish with berry caviar and caramel nest before serving.

Fruit Posset By Chef Varad Kotnala, The Ritz-Carlton, Bangalore

Ingredients:

  • 2 cups heavy cream
  • 133g granulated sugar
  • 1½ tablespoons lemon zest
  • 90g lemon juice
  • 1½ cups fresh fruit (raspberries, blueberries, or mixed berries)

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Instructions:

  1. Prepare a 2-cup glass measuring cup and six small ramekins or dessert cups.
  2. In a medium saucepan, combine cream, sugar, and lemon zest. Bring to a boil over medium heat.
  3. Simmer for 8-12 minutes, stirring frequently until mixture reduces to exactly 2 cups. Monitor by periodically checking with a measuring cup.
  4. Remove from heat and stir in lemon juice. Let cool for 20 minutes.
  5. Strain the mixture through a fine-mesh strainer into a bowl.
  6. Divide evenly among prepared ramekins.
  7. Refrigerate uncovered for a minimum of 3 hours.
  8. Cover with plastic wrap and chill for up to 2 days.
  9. Serve topped with fresh berries of choice.