We’re not looking down on boxed chocolates this Valentine’s Day, but there is something incredible about warm chocolate, especially when temperatures are below freezing (it’s 27 degrees here this morning).

Here are two of the Persnickey Chef’s chocolate-inspired recipes: S’mores French Toast and Chocolate Soup. They only call for a few ingredients and come together quickly, so whether you enjoy Valentine’s Day or not, have breakfast for dinner tonight!

Chocolate Soup

Jon Davies

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Course Dessert

Servings 2 people

Ingredients

  

• 1 cup milk
• 1 cup heavy cream
• 1 cup milk chocolate chips
• ¼ cup Kahlua
• 6 tbsp mascarpone cheese
• 1 tbsp honey
• fresh raspberries, for garnish

Instructions

 

• In a saucepan, heat milk and cream. Add chocolate. Whisk over medium heat until smooth.
• Add liqueur.
• In a separate bowl, mix the mascarpone cheese and honey until smooth.
• To serve, pour chocolate soup in a bowl. Place a dollop of the mascarpone and honey mix. Sprinkle with fresh raspberries.

Keyword Chocolate, Valentine’s Day

S’Mores French Toast

Jon Davies

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Print Recipe

Course Breakfast

Servings 4

Ingredients

  

• 6 eggs
• 1 cup milk
• Vanilla extract
• Nutmeg cinnamon
• 3 cups graham cracker crumbs
• ¼ cup sugar
• 8 slices Texas toast
• Nutella
• Marshmallow fluff
• Powdered sugar for serving

Instructions

 

• In a bowl, whip eggs, milk, vanilla extract, and nutmeg until frothy.
• In a separate bowl or shallow dish, combine the graham cracker crumbs and sugar.
• Smear one slice of bread with Nutella and another slice with marshmallow fluff. Sandwich together, keeping the Nutella and fluff on the inside. Dip in the egg mixture, then crumbs.
• Grease a skillet or griddle well and heat it to to 325 degrees. Cook the S’mores for 8 minutes on each side. Cut in half. Douse with powdered sugar.

These recipes originally appeared in That’s Amore and Feeding a Bunch with Brunch.