Need some more ideas for valentine’s desserts for your loved one try some of these from Martha http://www.marthastewart.com:

Chocolate-Pistachio Tartufo

Ingredients

1/2 cup chocolate ice cream
1/2 cup pistachio ice cream
2 maraschino cherries
5 chocolate wafer cookies, finely pulsed in a food processor
2 1/2 teaspoons coconut oil, melted
2 ounces semisweet chocolate (61 percent cacao), chopped

Directions

1. Line a small domed glass bowl (ours was 4 1/2-inch-diameter with a 1 1/3-cup capacity) with plastic wrap, leaving a 4-inch overhang on all sides. Pack 1 ice cream flavor into each side of bowl. Make an indentation in each flavor; place a cherry in each and cover with ice cream. Wrap in plastic and freeze until firm, at least 2 hours and preferably overnight.
2. In a bowl, mix together cookie crumbs and 1 teaspoon oil. Fold back plastic and press crumb mixture onto ice cream; smooth with an offset spatula. Rewrap and freeze at least 15 minutes.
3. Place chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted. Remove from heat; stir in remaining 1 1/2 teaspoons oil.
4. Fold back plastic from ice cream. Invert bowl onto a wire rack set over a baking sheet. With a hot cloth, wipe outside of bowl to loosen. Lift bowl and completely remove plastic. Pour chocolate over top, starting in center and working outward, in one stream.
5. Freeze tartufo on rack to harden, at least 5 minutes. Serve, or wrap loosely in plastic and keep frozen up to a week. To serve, transfer to a plate with a thin metal spatula (if it sticks, dip spatula in hot water and wipe dry).

Chocolate-Caramel Truffles

Ingredients

1 can (14 ounces) sweetened condensed milk
4 tablespoons unsalted butter
1/2 cup heavy cream
3 ounces unsweetened chocolate, chopped (a scant 2/3 cup)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon pure vanilla extract
White, pink, and red sprinkles, for rolling

Directions

1. In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
2. Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (one for each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

Chocolate-Hazelnut Snowballs

Ingredients

12 ounces semisweet chocolate
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup finely chopped toasted hazelnuts
1/4 teaspoon coarse salt
2/3 cup finely shredded unsweetened coconut

Directions

1. Melt chocolate in microwave, 2 minutes. Stir until smooth, then stir in condensed milk, vanilla, nuts, and salt. Let cool.
2. Roll mixture into 1-inch balls. Place coconut on a plate; roll balls in coconut to coat.
3. Chill until set, about 30 minutes or up to 5 days.

Biscotti Bites

Ingredients

1 1/4 cups unbleached all-purpose flour

1 1/4 cups fine cornmeal

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

3/4 stick unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 1/2 cups sweetened shredded coconut

2 tablespoons finely grated grapefruit zest (from 2 small grapefruits)

11 ounces bittersweet chocolate, finely chopped 

Fine sanding sugar, for sprinkling

Directions

1. Whisk together flour, cornmeal, baking powder, and salt.
2. Beat butter with a mixer on medium speed until smooth. Add granulated sugar and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, until well combined. Add flour mixture and beat on low speed until just combined. Then beat in coconut, grapefruit zest, and 5 ounces chocolate until evenly distributed.
3. Drop heaping teaspoonfuls of dough, spaced 1 inch apart, on parchment-lined baking sheets. Sprinkle tops with sanding sugar. Refrigerate 30 minutes.
4. Preheat oven to 350 degrees. Bake, rotating sheets halfway through, until golden, 18 to 20 minutes. Let cool completely on baking sheets set on wire racks.
5. Melt remaining chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Dip bottoms of cooled cookies in melted chocolate, scrape off excess against rim of bowl, and set on parchment-lined baking sheets. Refrigerate until chocolate is set, about 30 minutes. The dipped cookies can be stored in a single layer in a cool place for up to a week.

Dark Chocolate Truffles

Ingredients

8 ounces dark chocolate (at least 70 percent cacao), chopped
1/4 cup organic unrefined coconut oil
3 tablespoons water
1 teaspoon pure vanilla extract
Pinch of sea salt
1/4 cup unsweetened cocoa powder, for rolling
Assorted toppings: cocoa powder, finely chopped nuts (pistachios, almonds, hazelnuts), and toasted unsweetened shredded coconut

Directions

1. Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
2. With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.