When the wind chill reaches minus 20 or worse, it’s time for something chocolate for your Valentine. You can purchase gourmet truffles or perhaps an avocado toast white chocolate bar, but the best choice is a treat made right at home. This year we’re going with simple; no elaborate recipes, just good, honest chocolate treats.

I’m always on the lookout for a chocolate recipe that results in just a small batch, be it cookies, cake or bars. With just two adults to feed, having five dozen cookies can be overwhelming. I usually make a half recipe of chocolate chip oatmeal cookies and then freeze half of them. Or, you can do as a friend does and freeze balls of cookie dough, then take out just the number you’d like to bake for fresh-from-the-oven treats. But I just made a small cake that is dense and fudgy and has the added fillip of raspberry flavor — always a good pairing with chocolate. I baked it in a 6x9-inch glass pan and it was perfect, although a 6-inch round pan would be fine instead. Not having a microwave, I melted the butter in a medium saucepan and mixed the cake right in the pan. This cake can be gussied up with whipped cream and fresh raspberries on top, or served as small, brownie-like bars.

T I N Y   C H O C O L A T E   C A K E

4 Tbsp. butter
2 oz. semi-sweet chocolate chips
12 cup seedless raspberry jam
14 cup sugar
1 large egg
13 cup flour
12 tsp. baking powder
pinch sea salt
13 cup additional chocolate chips (optional)
Preheat oven to 350 degrees. Butter and lightly flour a 6-inch round cake pan or 6x9-inch rectangular one. In a medium bowl, melt butter in a microwave, or melt over low heat in a medium saucepan on the stove. Once butter is melted, add chocolate chips and stir until they have melted completely into the butter. Add jam and sugar and stir with a spoon. Add the egg and stir in. Sprinkle flour, baking powder and salt over this batter and stir until well combined. Add chocolate chips, if using. Pour batter into prepared pan and bake 45 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it. Cool completely before cutting.

Along with raspberry, chocolate is a natural partner with coconut.

C H O C O L A T E - B O T T O M   M A C R O O N S

5 cups sweetened, shredded coconut
4 large egg whites
23 cup sugar
13 cup flour
14 tsp. sea salt
12 tsp. vanilla extract
6 oz. bittersweet chocolate, melted and cooled to room temperature
Heat oven to 325 degrees. Line baking sheets with parchment paper. In a medium bowl, combine coconut, egg whites, sugar, flour, salt, and vanilla. Drop packed tablespoonfuls of the mixture onto baking sheets, spacing them an inch apart. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store macaroons in an airtight container at room temperature for up to a week.

Perhaps the simplest recipe of all to celebrate with your Valentine is for some ooey, gooey fudge sauce for ice cream. Whether full-on sundaes with whipped cream and other toppings available or just the basics, scoop out your favorite ice cream and top with this silky sauce.

E A S Y   H O T   F U D G E   S A U C E

12 cup salted butter
13 cup unsweetened cocoa powder
23 cup milk chocolate chips
2 cups sugar
1 12 oz. can evaporated milk
1 tsp. vanilla extract
In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for seven minutes, stirring constantly. Remove from heat and add vanilla. Pour mixture into a blender and blend for two minutes. Serve immediately or pour into a heat-proof glass jar or container to store.