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
A sweet, chocolate wafer crust is the base for a creamy chocolate filling.
Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)
Ingredients
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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
Directions
- Preheat oven to 400 degrees F.
- 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.
- Reset oven temperature to 325 degrees F.
- 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.
- 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.
- 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.
- 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
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
Ingredients
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Directions
- Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
- 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.
- 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.
- To serve, layer strawberries and mousse in 6 all- purpose wine glasses.
- Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
- In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
- Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
- Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Ingredients
Directions
- For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
- Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
- Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
- Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
- For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
- Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving
Calories: 145
Protein: 3 g
Sodium: 116 mg
Cholesterol: 36 mg
Fat: 12 g
Carbohydrates: 9 g
Exchanges: 1/2 starch, 2 fat
Chocolate Cheesecake
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This delicious chocolate cheesecake is not only greatly reduced in fat, but also has 76% less carbohydrates than the traditional recipe. It will become a favorite!
Yield: 16 servings
Ingredients
Directions
- For Crust, spray bottom of a 9-inch springform pan. Sprinkle almonds over bottom, patting gently onto pan; set aside.
- For Cheesecake, beat cream cheese and Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and salt. Fold in sour cream and vanilla until combined. Gently mix in chocolate until blended. Pour batter over crust.
- Bake in preheated 325F oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight. To serve, remove side of pan. Garnish top of cheesecake with fresh raspberries and mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving
Calories: 197
Protein: 7 g
Sodium: 231 mg
Cholesterol: 67 mg
Fat: 16 g
Carbohydrates: 7 g
Exchanges: 1/2 milk, 3 fat
Want to see more dessert recipes? Browse our entire collection of diabetic Valentine's Day recipes [1] or view all of our lower-carb dessert recipes [2].
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Sources: Chocolate Velvet Mousse, Chocolate Mocha Cheesecake, and Chocolate Pudding with Fresh Strawberries appear courtesy of Splenda® [3]. Chocolate Cheesecake and Bittersweet Chocolate Torte appear courtesy of Equal® [4] .