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How about thin shortbread biscuits cut out using a heart shaped cutter and sandwiched together with whipped cream and strawberries. A nice touch is to sprinkle with icing sugar then use a hot skewer to make criss cross patterns in the sugar.

why not try Sophie Grigsons Raspberry and Mascarpone Fool, 3 ingredients, easy to make, lovely and pink to look at especially on Valentines day, perhaps a chocolate biscuit on the side for chocos. Looks great served in wine glasses, can be made in advance. Enjoy i did

Chocolate body paint, Yum my husband even put aresol cream on top of it last year. Good fun.

Chocolate body paint.. couldn't afford it!! I'd need to win the Lottery not exactly being Twiggy :devilish:

James Martin has a great recipe for chocolate cola cake, i have tried it so many times and i tell u that it is abselutly delicious. u can bake it in a love heart shaped tin or just like what james tells u in the recipe which u will find in the bbc.co.uk/food and go to the housecall program and ull find it there. hope u have a great time baking it.

[Note from moderator: The recipe posted here has been deleted due to possible breach of copyright. We apologise for the inconvenience.]

Mmmmm, on second thoughts, not perhaps that practical then.

How about a moist chocolate sponge cut with a heart cutter,then fill to brim with chocolate or strawberry torte allow to set in fridge decorate the top with fresh strawberries,mint leaves and fresh whipped cream also served with wafers with My Valentine written on them.

Chocolate body paint in a restaurant.. now there's a thought :devilish:

Thanks, lovely ideas but it is to serve in a restaurant, not for me!! Unfortunately. May go with the chocolate fondue though!

Hi Sonia, Pastry Paul Young here and How about my favourite Valentines dessert of Chocolate and Cream Liqueur Fondue.

Served with fresh strawberries, Raspberries, Marshmallows, Brownie cubes or an favourite fruits and sweet things to dip and share. Very Romantic.

Simply bring 200mls of double cream to the simmer and pour it over 200g very dark bitter sweet chocolate broken into small chunks.
Mix until smooth.
Pour into a decorative serving dish and place the dipping nibbles around in small dishes or on a large plate. Use skewers to pierce the treats.
Just before serving pour a generous amount of cream liqueur on top of the chocoltate, serve warm .

Very seductive and romantic.

love

Paul Young..

Sonia - may I be so bold as to suggest chocolate bodypaint?