Chocolate is always a go to for Valentine’s Day. As a child, I would always get a small heart-shaped box of chocolates from my parents. However, I was not always keen on the surprise flavor encased in the milky chocolate layer. So I wanted to give you two chocolate recipes  that any special someone would love to enjoy this Valentine’s Day: Mexican Hot Chocolate and Sugar-free Dark Chocolate Truffles.

Mexican Hot Chocolate

This Valentine’s Day is going to be unusually cold in the Lake Conroe area. So what better excuse to cuddle up to your loved one with a steaming cup of Mexican Hot Chocolate? No mix here. This recipe is from scratch, which really can impress. To read more about the history of hot chocolate, click here.

Mexican Hot Chocolate

2 cups of milk
1/2 tsp ground cinnamon
2 Tbsp unsweetened cocoa powder
1/8 tsp chili powder
2 Tbsp sugar
1/4 tsp vanilla
(optional) 1/8 tsp cayenne pepper
2 oz bittersweet chocolate

In a saucepan over medium heat, whisk together the milk, spices, cocoa powder, and vanilla. Melt the bittersweet chocolate in the mixture, but do not allow it to boil. Divide evenly into two mugs and top with marshmallows, cinnamon, whipped cream, or shaved chocolate.

Sugar-free Dark Chocolate Truffles

Creamy, luxurious balls of dark chocolate goodness without the guilt. This recipe is easy to make, but tastes like you are a great chocolatier. These truffles melt in your mouth.

Sugar-free Dark Chocolate Truffles

3/4 cup sugar free dark chocolate chips (Lily’s is a great brand.)
1/2 cup heavy cream
2 Tbsp butter
3 Tbsp powdered erythritol (Swerve is a great brand.)
1/4 tsp vanilla
unsweetened cocoa powder for coating

In a small saucepan, stir heavy cream, butter, and erythritol together and cook until the mixture begins to steam. Make sure the sweetener is dissolved. Place chocolate chips in a glass bowl. Then pour the heated milk mixture over the chips. Allow it to sit for 5 minutes without stirring. The chips will begin melting. After 5 minutes, add vanilla and stir until the chocolatey mixture is smooth. When it cools off to room temperature, cover and place in the refrigerator for two hours. Using a cookie scoop, scoop out the mixture and place ball on a non-stick surface. Roll the balls through the cocoa powder to coat lightly. Store the truffles in the refrigerator. It makes about 10.

Linda Grayson said, “There is nothing better than a friend, unless it is a friend with chocolate.” Make either of these recipes and you will make your Valentine feel loved. Enjoy!