Chocolate Heart Candies 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)
CHOCOLATE HEART CANDIES
Make and share this Chocolate Heart Candies recipe from Food.com.
Provided by RecipeNut
Categories Candy
Time 35m
Yield 54 hearts
Number Of Ingredients 3
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.
Nutrition Facts : Calories 56.4, Fat 3.1, SaturatedFat 1.5, Cholesterol 2.4, Sodium 8.3, Carbohydrate 6.2, Fiber 0.4, Sugar 5.4, Protein 0.8
CHOCOLATE HEART COOKIES
I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.
Provided by Rachel55
Categories Dessert
Time 40m
Yield 12-24 Cookies
Number Of Ingredients 8
Steps:
- In a small mixing bowl, cream butter and sugar.
- Beat in vanilla.
- Combine the flour and cocoa; gradually add to creamed mixture.
- On a lightly floured surface roll the dough to 1/4-inch thickness.
- Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes.
- Remove to wire racks to cool.
- In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
- In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
- Drizzle over the cookies.
- Place on wire rack to dry.
HOMEMADE CHOCOLATE CANDY HEARTS
These fun homemade chocolate candy hearts are an easy way to get the kids in the kitchen with you while you are making them. The kids can help make them for their class or to give out to friends and family for Valentine's Day.
Provided by Brandy
Categories Christmas Recipes
Number Of Ingredients 4
Steps:
- In three separate small microwave safe container's, melt 1/2 cup of each color candy melt on 50 percent power for 2 to 3 minutes, stirring every 30 seconds until melted and pour each into a separate decorating bag.
- Fill your heart molds about 1/4 way with Valentine sprinkles.
- Cut a small piece off the bottom of each plastic decorating bag and start filling each heart up with your melted chocolate.
- Carefully tap the mold onto your countertop several times so the chocolate settles.
- Freeze for about 10 minutes, pop out and enjoy!
CHOCOLATE HEART RECIPE
These old fashioned Chocolate Fudge Hearts make the perfect edible Valentine's Day gift for someone extra special.
Provided by Miss Parloa
Categories Candy
Time 1h15m
Number Of Ingredients 6
Steps:
- Boil the sugar, milk, and water to 236°F, or to the "soft ball" degree; stir gently every few minutes.
- Add the butter and let boil up vigorously, then remove from the fire and add the chocolate.
- Let stand undisturbed until cool to the touch.
- Then add the vanilla and beat the candy until it thickens and begins to sugar.
- Pour mixture into a pan lined with paper to stand until cooled somewhat yet remaining soft.
- Gently turn from the pan and cut with a tiny heart-shaped cookie cutter, or cut into symmetrical shapes or rounds.
Nutrition Facts : Calories 117.78, Fat 2.92, SaturatedFat 1.85, Carbohydrate 23.13, Fiber 0.02, Sugar 23.04, Protein 0.47, Sodium 25.51, Cholesterol 7.96
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- Pour the chocolate into the candy mold, add sprinkles or more chocolate, and refrigerate until firm
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- For this recipe, I am using the seeding method to temper my chocolate but you can also temper in the microwave. For more info, follow this tutorial.
- Pour about 1/2 cup of tempered chocolate into your mold. Move your chocolate around the mold to make an even layer. You can use a paintbrush or spatula if you have problems getting good coverage, make sure to build up the center point of the heart. Dump out the excess chocolate back into your bowl. At this step, my white chocolate was at about 82ºF. It was still melted, but when I worked with it at 88ºF, it was too liquidy and wouldn't build up on the edges.
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- Pour an even coating of sprinkles in the bottom of each heart mold. If desired put a single M&M in the middle of the sprinkles with the M side facing up. Melt the white chocolate in the microwave by putting chips in a microwave safe bowl and microwaving for 30 seconds. Stir the chocolate. Microwave an additional 15 seconds. Stir. Repeat until chocolate is just melted and smooth. Stir in coconut oil, one teaspoon at a time until the chocolate slides easily off the spoon and is shiny. Spoon into the molds, covering the sprinkles. Tap the mold in between to encourage the chocolate to settle evenly.
- Repeat the whole process with the milk or semisweet chocolate. Go slowly when adding the coconut oil. The milk or semisweet chocolate will likely need less coconut oil than the white chocolate to achieve the same shine and slip. Spoon the melted chocolate on top of the white chocolate layer. Jiggle to encourage it to evenly settle.
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- Gather Your Ingredients. This tutorial will show you how to make any molded chocolates in general, and heart of gold truffles in particular. Once you know how to make molded chocolates, you can use this method to fill molded chocolates with all sorts of different fillings, like caramel, soft fondant, or marshmallows.
- Heat the Cream. First, prepare the ganache filling. Place the chopped bittersweet chocolate in a medium bowl, and set aside. Pour the heavy cream into a small saucepan over medium heat, and bring it to a simmer.
- Pour the Hot Cream Over the Chocolate. Once the cream is near boiling, pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.
- Whisk the Cream and Chocolate Together. Gently whisk the cream and chocolate together until they're a smooth, homogeneous mixture. Add the vanilla extract and stir to blend.
- Fill the Mold With Chocolate. While you wait for the ganache to cool, prepare the molds. If you have only one mold, you will have to repeat this process multiple times until all of your candies are formed.
- Pour Excess Chocolate From the Molds. Wait about a minute, then flip the mold upside down over a piece of waxed paper or parchment paper. The excess chocolate will drip down onto the paper.
- Scrape Chocolate From the Top of the Mold. Take a chef's knife, an offset spatula, or a bench scraper, and run it across the top of the mold, removing any excess chocolate from the top.
- Fill the Molds With Ganache. Once set, spoon or pipe the ganache into your molds, filling each cavity 3/4 full. Tap the molds on the counter to release any air bubbles.
- Cover the Ganache With More Chocolate. Once the ganache is chilled and firm, re-melt the coating or re-temper the chocolate and spoon some melted chocolate on top of each cavity, spreading it to the edges so the ganache is completely sealed in.
- Scrape Chocolate From the Top of the Molds. Scrape off the excess again with your knife or bench scraper, until the chocolate layer is completely flat with the top of the mold.
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