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Valentine’s Day: The 8 Sexiest Foods Ever

Lovers’ Delights

Seduce Your Sweetheart with Foods That Stoke Passion

Lovers’ Delights

The belly rules the mind.

Spanish Proverb
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Go ahead and down a burger and fries if you’re out with your bros or gal pals on V-Day. But if you’re romancing your sweetheart, try amping up the chemistry with one of these super-sexy foods. Science suggests that they may have aphrodisiac properties...and they’re delicious, too.

Writer Emili Vesilind

Photographer Amy NEUNSINGER

Producer Lisa THOMPSON

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Foods to Get You in the Mood on Valentine's Day

Asparagus: Loaded with vitamin B6 and potassium—both of which can amplify sex drive—asparagus was prized as a libido booster in ancient China.

Chili Peppers: Chili peppers contain concentrated quantities of capsaicin, a potent chemical that increases the heart rate and amplifies the sensitivity of nerve endings. Capsaicin also stimulates the release of endorphins, which can lead to a natural high.

Oysters: The slurp-slurp of eating raw oysters can be fabulously sexy. And the tasty mollusks are rich in zinc, which has been proven to increase testosterone (only slightly, but still…).

Chestnuts: Packed with protein, which aids stamina, and zinc, which may combat impotence, chestnuts aren’t just good for roasting on an open fire. They can also fan the flames of passion.

Chocolate: The most popular “aphrodisiac” is also among the most potent. When you bite into the ambrosial stuff, your brain releases a burst of feel-good hormones.

Mustard: Monks in the Middle Ages were prohibited from eating mustard because it was believed to intensify sexual temptation. Physiologically, the tangy yellow condiment increases adrenalin.

Yams: The humble yam contains phytochemicals that allegedly make the genitals more sensitive. Sweet potato pie, anyone?

Honey: Honey not only provides a slow-burning sugar rush, it’s also one of the most sensual foods in existence—to eat and, of course, to share…with your honey.

HOW TO MAKE EARL GREY CHOCOLATE TRUFFLES

When Vogue Italia and Harper’s Bazaar do photo shoots in Los Angeles, they call on Love Catering to whip up delectable, locally sourced dishes for their foodie crews. Chef Hermes Clausz’s Earl Grey chocolate truffles—subtly infused with the flavors of black tea and bergamot—are especially popular. As it turns out, they’re also fairly easy to make. Here’s the recipe.

Earl Grey Chocolate Truffles

Ingredients:
1 cup heavy cream
3 tablespoons unsalted butter, softened
2 teaspoons loose Earl Grey tea leaves
9 ounces high-end bittersweet (not unsweetened) chocolate
1 cup unsweetened cocoa powder for coating

Directions:
1. Bring cream and butter to a boil in a small, heavy saucepan. Stir in tea leaves.
2. Remove from heat and let steep 5 minutes.
3. Finely grind chocolate in a food processor and transfer to a bowl.
4. Pour cream mixture through a fine-mesh sieve onto the ground chocolate, pressing on and then discarding the tea leaves. Whisk until smooth to make a ganache.
5. Chill ganache, covered, until firm (about 2 hours).
6. Spoon level teaspoons of ganache onto a baking sheet. Dust your hands with cocoa and then roll each piece of ganache into a ball.
7. Drop several balls at a time into a bowl of cocoa and turn to coat.
8. Transfer balls to an airtight container, separating layers with wax paper.