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)
CHOCOLATE SWEET HEARTS
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 42
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
- Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
- Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.
Nutrition Facts : Calories 47 g, Fat 3 g, Protein 1 g
CHOCOLATE ECLAIR HEARTS
Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a dinner party or dining a deux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
- Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
- Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
- Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
- Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
- Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
- Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
- Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).
- Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
- To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.
MOUSSE-FILLED CHOCOLATE HEARTS
Categories Milk/Cream Mixer Chocolate Dessert Bake Freeze/Chill Valentine's Day Kid-Friendly Chill Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Hearts:
- Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
- Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
- Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
- For Mousse:
- Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
- Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
- Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
- Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
- Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
- Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
- Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
- Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.
More about "chocolate hearts recipes"
CHOCOLATE FILIGREE HEARTS RECIPE | LAND O’LAKES
From landolakes.com
Servings 30Calories 15 per servingCategory Dessert
- Melt chocolate chips in 1-quart saucepan over low heat, stirring constantly. Cool slightly; spoon into small resealable plastic food bag. Cut end off 1 corner of bag.
- Place pattern piece on baking sheet. Lay sheet of waxed paper over heart-shaped pattern. Pipe chocolate onto waxed paper over outline of heart and pipe designs (squiggles or spirals) to partially fill in center of heart. Reposition heart pattern; repeat piping with remaining chocolate. Refrigerate 20 minutes or until firm.
- To serve, gently remove chocolate hearts from waxed paper. Use as garnish on desserts as desired.
HOMEMADE CHOCOLATE HEARTS - SEASONED SPRINKLES
From seasonedsprinkles.com
Estimated Reading Time 6 mins
HOMEMADE CHOCOLATE CANDY HEARTS - MEATLOAF AND …
From meatloafandmelodrama.com
CHOCOLATE HEARTS RECIPE - JOYOFBAKING.COM *TESTED …
From joyofbaking.com
HOMEMADE CHOCOLATE CANDY HEARTS | TEASPOON OF …
From teaspoonofgoodness.com
HOMEMADE CHOCOLATE HEARTS (2-INGREDIENTS) - EYES …
From eyesclosedcooking.com
HOMEMADE DARK CHOCOLATE RASPBERRY HEARTS - CLEAN …
From cleaneatingkitchen.com
CHOCOLATE HEARTS - COOK WITH KUSHI
From cookwithkushi.com
CHOCOLATE HEARTS RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (3)Total Time 2 hrsServings 60Calories 29 per serving
DECADENT CHOCOLATE GANACHE HEARTS | THE BAKEOLOGIE
From thebakeologie.com
3 INGREDIENT KETO CHOCOLATE HEARTS WITH STRAWBERRY FILLING
From ketodietyum.com
CHOCOLATE PEPPERMINT HEARTS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE MOUSSE CUP HEARTS - VALENTINE'S DAY DESSERTS
From hungryhappenings.com
CHOCOLATE HEARTS RECIPE - NDTV FOOD
From food.ndtv.com
41 CHOCOLATE HEARTS IDEAS | DESSERTS, CHOCOLATE, DELICIOUS
From pinterest.ca
CRISPY CHOCOLATE HEARTS RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE SWEET HEARTS - COOKING WITH MANUELA
From cookingwithmanuela.com
HOW TO MAKE CHOCOLATE HEARTS - A MUMMY TOO
From amummytoo.co.uk
CHOCOLATE TRUFFLE HEARTS - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
BREAKABLE CHOCOLATE HEART TUTORIAL – SUGAR GEEK SHOW
From sugargeekshow.com
CRISPY CHOCOLATE HEARTS RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE CANDY HEARTS | TOLL HOUSE®
From verybestbaking.com
GEOMETRIC DIAMOND CHOCOLATE HEARTS RECIPE - WHAT CORINNE DID
From whatcorinnedid.com
CHOCOLATE GEOMETRIC HEARTS - BRITISH GIRL BAKES
From britishgirlbakes.com
HOW TO MAKE A BREAKABLE CHOCOLATE HEART (RECIPE) - A …
From aspicyperspective.com
PEANUT BUTTER CHOCOLATE HEARTS RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
CHOCOLATE SMASH HEARTS - CTV
From more.ctv.ca
CHOCOLATE HEARTS | VIDEO - NISH KITCHEN
From nishkitchen.com
CHOCOLATE DIPPED BROWNIE HEARTS - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
HOW TO MAKE A BREAKABLE CHOCOLATE HEART (VIDEO + RECIPE)
From letseatcake.com
CHOCOLATE COVERED PEANUT BUTTER HEARTS - BEYOND THE BUTTER
From beyondthebutter.com
CHOCOLATE SUGAR COOKIE HEARTS - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE HEART RECIPE - PERFECT FOR VALENTINES OR EDIBLE …
From homemade-dessert-recipes.com
PERSONALISED CHOCOLATE HEARTS RECIPE | VALENTINE'S DAY RECIPES
From realfood.tesco.com
HOMEMADE CHOCOLATE HEARTS FOR VALENTINE'S DAY
From greatbritishfoodawards.com
CHOCOLATE HEART CANDY CANES (CANDY CANE HEART) - BEAMING BAKER
From beamingbaker.com
CHOCOLATE VALENTINE HEARTS | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE COVERED PEANUT BUTTER HEARTS - SPACESHIPS AND LASER …
From spaceshipsandlaserbeams.com
CHOCOLATE HEART BLOSSOMS - BAKING A MOMENT
From bakingamoment.com
ROMANTIC CHOCOLATE HEARTS | BAKING RECIPES | GOODTOKNOW
From goodto.com
SPICY CHOCOLATE HEARTS IN 3 EASY STEPS - SOUTHERN DISCOURSE
From southerndiscourse.com
CHOCOLATE HEARTS - CHEF SKYLAR SAUB
From chefskylarsaub.com
PEANUT BUTTER CHOCOLATE CHEESECAKE DIP | AMERICAN HEART …
From sitecore93prodrecipes.heart.org
THE SWEETEST TREAT: CHOCOLATE HEARTS FOR VALENTINE'S DAY
From vitalproteins.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love