Looking for something sweet for your sweetie? Here's a collection of chocolate dessert recipes for Valentine's Day that have as little as 9 grams of carbs per serving.

Chocolate Mocha Cheesecake

Chocolate Cheesecake

A sweet, chocolate wafer crust is the base for a creamy chocolate filling.

Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)


    Crust Ingredients

  • 44 Reduced-Fat Chocolate Wafers, crushed
  • 1/4 cup butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup Splenda No Calorie Sweetener, Granulated

    Batter Ingredients

  • 3 (8 ounce) packages reduced-fat cream cheese
  • 3/4 cup Splenda No Calorie Sweetener, Granulated
  • 2 eggs
  • 2 egg whites
  • 1-1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 2 teaspoons vanilla
  • 1-1/4 teaspoons instant espresso crystals
  • 2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix


  1. Preheat oven to 400 degrees F.
  2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  3. Reset oven temperature to 325 degrees F.
  4. Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
  5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
  6. Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
  7. Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Nutrition Info Per Serving
Calories 200
Calories from Fat 120
Fat 13g
Saturated 8g
Cholesterol 65mg
Sodium 270mg
Carbohydrates 14g
Fiber 0g
Sugars 4g
Protein 7g

Chocolate Velvet Mousse

Chocolate Velvet Mousse

This chilled, layered dessert topped with strawberries is quite impressive. Be sure to allow time to let it set! It's well worth the wait.

Yield: 6 Servings
Serving Size: 3/4 cup mousse, 1/2 cup strawberries


  • 3 ounces unsweetened chocolate
  • 1 cup low fat milk
  • 1/4 cup egg substitute
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 1 teaspoon cornstarch
  • 2 tablespoons orange liqueur (Grand Marnier, Curacao, Triple Sec, or brandy)*
  • 1/2 cup heavy cream
  • 3 cups sliced strawberries

    * Alcohol can be replaced with 1 teaspoon orange extract.


  1. Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
  2. Stir together egg substitute, Splenda Granulated Sweetener, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Cook over medium heat while stirring constantly, until mixture begins to thicken (approx. 3-4 minutes). Remove from heat and pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into medium bowl and cover.
  3. Refrigerate chocolate mixture approx. 2-3 hours or until cool. Whip cream until stiff and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
  4. To serve, layer strawberries and mousse in 6 all- purpose wine glasses.