Midnight chocolate brownies
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Valentine’s Day: 17 recipes for chocolate lovers

These rich brownies combine no less than three types of chocolate.
Recipe: Midnight chocolate brownies

 (Robert Lachman / Los Angeles Times)
This recipe for spicy cherry chocolate brownies delivers a little kick.  (Bob Chamberlin / Los Angeles Times)
This recipe for s’mores cupcakes brings together the perfect mix of textures and flavors in a dessert.  (Anne Cusack / Los Angeles Times)
This recipe for meringue layer cake features layers of cloud-like meringue and sweet chocolate.  (Mel Melcon / Los Angeles Times)
This recipe for chocolate-y, red velvet cupcakes actually clocks in at less than 150 calories, for those watching their figure.  (Ricardo DeAratanha / Los Angeles Times)
Make your own Nutella with this recipe for chocolate hazelnut spread. (Robert Gauthier / Los Angeles Times)
It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes.
Recipe: Lawry’s Nutella chocolate espresso Kahlua mousse
 (Glenn Koenig / Los Angeles Times)

Recipe: Warm chocolate bread pudding

 (Gina Ferazzi / Los Angeles Times)

This rich and creamy dessert delivers chocolate accented with a hint of port. Recipe: Frozen chocolate zabaglione

 (Anne Cusack / Los Angeles Times)
Wow your date with this bittersweet chocolate tartufo with olive oil gelato and olive oil-fried croutons.  (Don Kelsen / Los Angeles Times)
Rich custard filling is flavored with bourbon, chocolate and nuts in this recipe for bourbon chocolate pie. (Francine Orr / Los Angeles Times)

Recipe: Julienne’s double-chocolate espresso walnut cookies

 (Ricardo DeAratanha / Los Angeles Times)

Chocolate budino from chef Nicola Mastronardi of Vincenti Ristorante.

This recipe for chocolate cake includes a heavenly chocolate ganache filling. (Kirk McKoy / Los Angeles Times)
Recipe for an irresistible Mexican hot chocolate.  (Kirk McKoy / Los Angeles Times)