Chocolate Candy Hearts Recipes

CHOCOLATE CANDY HEARTS

Steps:

• Place heart molds onto a baking sheet
• In a double boiler simmer water to medium low heat
• Add 2 teaspoons coconut oil and semi sweet chocolate chips
• Whisk chocolate until completely melted and smooth
• Pour into molds filling half way
• Place mold in freezer for about 10 minutes
• Clean double boiler for white chocolate
• Place 2 teaspoons of coconut oil and white chocolate chips into the double boiler
• Whisk chocolate until completely melted and smooth
• Remove molds from freezer
• Over the semi sweet chocolate fill with white chocolate
• Freeze for 25 minutes and enjoy
• You can store at room temp or in the fridge (my preferred method)

CANDY CANE HEART POPS

Steps:

• Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
• With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
• Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
• Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
• Ornament Variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

CHOCOLATE SHORTBREAD HEARTS

Steps:

• In a medium bowl, whisk together flour, cocoa powder and salt.
• In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
• Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
• Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
• Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
• Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
• In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
• Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.

CHOCOLATE HEART CANDIES

Steps:

• Melt 1 Ib.
• chocolate and orange oil in medium bowl.
• Stir until smooth.
• Temper using 4 oz.
• chocolate.
• Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
• Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
• Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
• If chocolate resists, refrigerate an addtional 5 minutes.
• If desired, brush each heart lightly with gold dust.
• Spread remaining chocolate on waxed paper.
• Refrigerate until set; store in airtight container.