Instructions:
1️⃣ Preheat oven to 425°F (220°C). Grease two ramekins.
2️⃣ Melt chocolate and butter together, stirring until smooth.
3️⃣ Whisk sugar, egg, and vanilla, then mix in melted chocolate.
4️⃣ Fold in flour until just combined.
5️⃣ Pour batter into ramekins and bake for 10-12 minutes until edges are set but the center is gooey.
6️⃣ Let cool for 1-2 minutes, then serve warm with vanilla ice cream.

Instructions:
1️⃣ Preheat oven to 350°F (175°C). Line a cupcake tray with liners.
2️⃣ Mix flour, sugar, cocoa, and baking soda.
3️⃣ In another bowl, whisk buttermilk, oil, egg, vanilla, and red food coloring.
4️⃣ Combine wet and dry ingredients, then pour into cupcake liners.
5️⃣ Bake for 15-18 minutes, then cool.
6️⃣ For frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
7️⃣ Pipe frosting onto cooled cupcakes and enjoy!

Instructions:
1️⃣ Melt dark chocolate with coconut oil in a microwave or double boiler.
2️⃣ Dip each strawberry into melted chocolate, coating evenly.
3️⃣ Place on a parchment-lined tray and refrigerate for 10 minutes.
4️⃣ Melt white chocolate (if using) and drizzle over strawberries for decoration.
5️⃣ Chill for another 5 minutes until set. Serve fresh!

Instructions:
1️⃣ Blend raspberries with sugar until smooth. Strain to remove seeds.
2️⃣ In a bowl, whip heavy cream and vanilla until stiff peaks form.
3️⃣ Gently fold raspberry puree into whipped cream.
4️⃣ Spoon into serving glasses and chill for 1 hour before serving.

Instructions:
1️⃣ In a small bowl, sprinkle gelatin over water and let sit for 5 minutes.
2️⃣ In a saucepan, heat cream, milk, sugar, and vanilla over medium heat until warm (don’t boil).
3️⃣ Stir in the softened gelatin until fully dissolved.
4️⃣ Pour mixture into ramekins or serving glasses and refrigerate for 3-4 hours until set.
5️⃣ For the berry sauce, heat berries, sugar, and lemon juice in a pan until soft, then mash slightly.
6️⃣ Let the sauce cool, then pour over the chilled panna cotta before serving.