CHOCOLATES HEART SHAPE RECIPES

Steps:

• Line a cookie sheet with parchment paper; set aside. Stir together flour, cocoa powder, and sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to boiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes.
• Add eggs, one at a time, beating with a wooden spoon about 1 minute after each addition or until smooth.
• Using a 1 1/2-tablespoon cookie scoop, scoop three mounds of dough onto prepared baking sheet in the shape of an upside-down triangle 3-inches apart. Scoop about a teaspoon of dough into the center of each three scoops. Use the back of a spoon dipped in water to smooth the shapes into heart shapes.
• Bake in a 400°F oven for 30 to 35 minutes or until puffy. Remove from cookie sheet; cool on a wire rack.
• Up to 2 hours before serving, cut off tops of cream puffs. Remove soft dough from inside. Pipe or spoon Chocolate Pastry Cream or Strwberry Whipped Cream nto puffs. Replace tops. Chill until serving time. If desired, top with Bittersweet Hot Fudge Sauce and dust with powdered sugar.

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.