Here is a romantic dessert that you can make ahead of time:
1/4 cup sugar
2-4 tablespoons Kahlua (or substitute dark rum)
1/4 pound semisweet or sweet chocolate (chocolate chips work fine)
2-3 tablespoons heavy cream
2 egg whites
2 cups heavy or whipping cream
Combine sugar and Kahlua in a small saucepan. Cook over low heat until dissolved but not colored brown. In a double boiler, or in a microwave on very low power, melt the chocolate. When it is melted, add 2-3 tablespoons cream. Add the syrup to the melted chocolate and stir until smooth. Let the mixture cool. In the meantime, beat the egg whites with a mixer until stiff peaks form when the beaters are lifted. Fold the egg whites into the chocolate. Using the same beaters, beat the whipping cream until stiff. Fold the chocolate-egg white mixture very gently into the whipped cream. Freeze the mousse in an airtight container (no mixing necessary, just let it sit in the freezer), allowing at least about half a day for it to stiffen. At serving time, scoop like ice cream into dessert dishes. Garnish if desired with berries, chocolate curls, chocolate syrup, and/or whipped cream.
NOTE:
Make sure to cool the chocolate mixture THOROUGHLY before adding the beaten egg whites, or you will get chocolate *bisque* as one of my guests so delicately put it one time. If the thought of uncooked egg whites alarms you, you can leave them out and/or use more whipped cream. I use organically-produced, antibiotic-free eggs, which is supposed to diminish the risk of salmonella to practically nil.
For an easy entree, I would probably go with seafood: some scallops or shrimp, broiled with butter, lemon, and herbs, served over linguine. Cheese fondue, which someone mentioned earlier, is yummy and romantic too but would probably be too heavy if you decide to serve this mousse.