CHOCOLATE LOVE HEART RECIPES
VANILLA AND CHOCOLATE LOVE HEART BISCUITS | SAINSBURY'S ...
Have fun making these biscuits for the one you love
Provided by Sainsbury's
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 22 biscuits
Number Of Ingredients 6
Steps:
Preheat the oven to 180°C/fan 160°C/gas mark 5. Cut two pieces of baking paper to fit two baking trays. Beat together the softened butter and sugar until pale and creamy.
Add the flour, milk and vanilla extract and mix everything together to make a ball of dough. Dust the table with a little flour. Split the dough in half and put one half on the floured table.
Add the cocoa powder to the second half of the dough and knead the dough to mix well. Break the vanilla dough in half and roll out one piece until it's about 5mm thick.
Using heart cutters, cut out heart biscuits. Using a very small heart cutter, cut small hearts out of the middle of each of the biscuits. Break the chocolate dough in half, then roll out and cut small hearts to fit inside the big vanilla hearts – you will need to gently press the small heart into the big hearts to make sure they stick together in the oven. Carry on making the biscuits to any design you choose.
Carefully use a palette knife or cake slice to help you move the biscuits on to the tray. Bake for 8 minutes until the biscuits are just golden and cooked – the time will vary depending on how big they are. Put the biscuits on to a rack and leave to cool.
Nutrition Facts : Calories 75 calories, FatContent 4.5 grams, SaturatedFatContent 2.5 grams, SugarContent 2.5 grams, SodiumContent 10.0 milligrams salt, CarbohydrateContent 7.8 grams, FiberContent 0.5 grams, ProteinContent 1.6 grams
HOMEMADE CHOCOLATE HEARTS - SEASONED SPRINKLES
Provided by jfletcher
Number Of Ingredients 5
Steps:
- 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.
- Let mold set in the fridge for about an hour. Pop the candy out of the mold and enjoy.
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