By JOSH GRANT-YOUNG Staff Writer

Valentine’s Day is a time for romance, love and dessert.Whether one has a special night filled with grand displays of affection or a simple, intimate date planned, the key ingredient in tonight’s festivities is some delightful desserts. 

To add flair to your brownies, try adding a mixture of almonds and coconut to sweeten taste and impress your significant other. Photo by Josh Grant-Young

Chocolate Brownies:

4 ounces unsweetened chocolate, coarsely chopped;

1/2 cup unsalted butter, cut into pieces;

1 cup granulated white or organic sugar;

1 teaspoon pure vanilla extract;

2 large eggs;

3/4 cup all-purpose flour;

1/4 teaspoon salt

Preheat oven to 325 degrees F (165 C) and place rack in centre of oven. Butter, or spray with a non- stick vegetable spray, an 8-inch square baking pan. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from the heat and stir in the sugar. Whisk in the vanilla extract and eggs, one at a time, beating well. Finally, stir in the flour and salt. Pour into the prepared pan and bake for about 25 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.Remove the brownies from the oven and let cool.

 Chocolate Mousse:

4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces;

2 tablespoons (28 grams) unsalted butter, cut in small pieces;

2 large eggs, separated;

1/8 teaspoon cream of tartar;

3 tablespoons sugar, divided;

1/2 teaspoon pure vanilla extract;

1/2 cup (120 ml) heavy whipping cream.

In a stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove and set aside to cool for a few minutes when melted. Whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream. In a bowl with a hand mixer, whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside. In another bowl, whip the heavy cream, the remaining one tablespoon sugar, and the vanilla extract until soft peaks form. Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Spoon into glasses and serve. To add flair, top with raspberries, shaved chocolate or candied cherries.