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Valentine’s Day Dark Chocolate Raspberry Pastry Flowers

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Valentine’s Day often means bouquets of beautiful flowers and luscious boxes of chocolate. What about combining the two?! With a store-bought pie crust, you can easily make these simple and beautiful pasty flowers filled with rich, dark chocolate and topped with sweet raspberry jelly for Valentine’s Day. Folks will think you went to a fancy French patisserie when they are actually very easy to make at home. Check it out!

Store-Bought Pie Crust

I love the rich, buttery taste of homemade pie crust like the one I made with Martha Stewart for my Double Chocolate Chess Pie, but let’s face it — unrolling a box of store-bought pie crust is pretty darn easy. (You can watch the video of that Chess Pie segment here.)

The best part about these Dark Chocolate Raspberry Pastry Flowers for Valentine’s Day is that they are super simple and a showstopper! The pie crust is filled with smooth and creamy rich, bittersweet chocolate that melts in the hot oven, topped with cane sugar that becomes crunchy and crispy as it bakes, dusted with confectioners sugar that simply melts in your mouth, and then garnished with bursts of sweet-tart raspberry jelly. It’s pie crust pastry perfection.

Martha, Martha, Martha

Speaking of Martha — you can eyeball things and be more freeform when making these Dark Chocolate Raspberry Pastry Flowers, but it is more precise if you pull out your kitchen ruler. There’s no need to be too uptight about measurements! Just remember the goal is to create one square then cut that square into four smaller squares. I am certain you are going to love these Valentine’s Day treats.

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How-To Make Dark Chocolate Raspberry Pastry Flowers Video

There are a series of how-to photos in the recipe below and there’s a step-by-step video on my YouTube channel showing you how to make my Dark Chocolate Raspberry Pastry Flowers. I am absolutely in love with them! I hope you and your sweeties enjoy them for Valentine’s Day, too.

Bon Appétit, Y’all

Virginia Willis

PS Do you need even MORE chocolate for Valentine’s Day? Take a look at these No-Bake Chocolate Peanut Butter Bites and my Chocolate Pots de Crèmewith a deep dive on how chocolate is made! 

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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