Personalised chocolate hearts recipe
Whether you want to surprise someone special or just celebrate with friends, our ideas create magic moments, so why not try this recipe? These homemade chocs are a great gift for everyone from your girlfriend to your grandpa.
See method- Makes 48 hearts (12 of each flavour)
- Takes 15 mins plus setting
- 39 calories / serving
- Gluten-free
- Vegetarian
Ingredients
For the milk chocolate cupid arrows
- 70g milk chocolate
- 76g Cake Décor Coloured Writing Icing pack
For the white chocolate and sprinkles
- 70g white chocolate
- 2 tbsp pink & gold sprinkles
For the orange and ginger
- 70g dark chocolate
- 20g roughly chopped crystallised ginger
- zest of 1 orange
For the goji berry and peppercorn
- 70g dark chocolate
- 1 tsp crushed rainbow peppercorns
- 2 tsp roughly chopped goji berries
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Shop ingredientsEach serving contains
- Energy
- 160kJ 39.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.0g
- Sugars
- 4g
of the Reference intake
Carbohydrate 4.8gProtein 0.4gFibre 0.2g
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- To make a template, draw and cut out a heart about 5 x 5cm from a piece of card. Draw around this 12 times on a sheet of baking paper, then turn over the paper and place on a baking sheet. Break 70g chocolate into a heatproof bowl set over a pan of barely simmering water to melt. Remove from the heat, then spoon 1 tsp chocolate over the heart shapes, spreading to the edges using a cocktail stick. Scatter over your toppings (right and below), then leave in a cool, dry place for about 1 hr or until set.
- Make the hearts with milk chocolate. Once set, pipe arrows with writing icing from a 76g Cake Décor Coloured Writing Icing pack.
- Make the hearts using white chocolate and scatter with 2 tbsp pink & gold sprinkles.
- Make the hearts using dark chocolate, then scatter with 20g roughly chopped crystallised ginger and the zest of 1 orange
- Make the hearts with dark chocolate and top with 1 tsp crushed rainbow peppercorns and 2 tsp roughly chopped goji berries.
- See more Edible gift ideas
- The nutritional information on this recipe is based on an average for all 4 flavours.
