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Valentine Chocolate Hearts

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Do you celebrate Valentines Day? For me, Valentines Day wouldn’t be the same without a chocolate treat! So how about some dark chocolate hearts loaded with your (or your loved one’s) favourite healthy toppings?

 

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I realise it is hard to jostle up a homemade gift during the working week, so this is a really simple and quick recipe, that looks pretty special. (The longest bit is waiting for the chocolate to set!).

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What toppings you may ask? My favourite toppings are dried golden berries, goji berries, strawberries, dried banana and blueberries, protein crispies, quinoa crispies, seeds, nuts and cacao nibs. These all add colour, texture and nutrition. To make things even quicker, for this recipe I used pre-packed packets of trail mix as a base from Natures Heart UK (dried Blueberry and goji and Strawberry banana and pistachio).

 

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To make these hearts extra romantic, I have included some hot pink rose petals (you can buy these cheaply at the Chinese Supermarket, in the tea section!).

 

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How did I make the heart shapes? By using heart-shape metal cookie cutters as moulds! To remove the chocolate heart, simply use a hair dryer (yes, hair dryer!) for up to 30 seconds per cutter to unstick the heart! He he! It is the first time I have used my hairdryer in the kitchen!

 

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What better way to say I love you? (And can I have a heart too?!!). Needless to say, if you do not have heart cutters, you can use any other metal cutter or indeed, just pour the melted chocolate onto a tray lined with greaseproof paper for a massive slab of chocolate.

 

Makes: 6 hearts or 1 giant slab

Preparation time: 13-15 mins

Setting time: 30 mins + 5 mins

Ingredients:

  • 250g dark chocolate (at least 70% cocoa solids)
  • 2 packets of Strawberry, banana and pistachio mix
  • 1 packet of Blueberry and goji trail mix
  • Extra toppings: 2-3 tablespoons of the following: dried golden berries, protein crispies, quinoa crispies, pumpkin seeds, sunflower seeds, sliced almonds, halved hazelnuts, whole pecan nuts, pistachios and cacao nibs.
  • 1 tbsp. of rose petals

 

Optional: 1 tbsp. dried maca powder

 

Method:

  1. In a heatproof bowl break the chocolate up into rough squares. On a medium heat melt the chocolate in a bain-marie to a molten chocolate consistency. Alternatively, melt in a microwave. If using the maca powder, stir this in now.
  2. Line a baking tray or large plate with greaseproof paper.
  3. If using cutters, space these out on the tray or large plate lined with greaseproof paper.
  4. Using a large spoon, ladle molten chocolate onto each cutter as it is sat on the greaseproof paper. The cutter stops the chocolate from spreading.
  5. Decorate each heart with toppings of choice. Once all decorated, place in the fridge for at least 30 mins and allow to set.
  6. Once set, remove from the fridge. Get out your handy hairdryer and gently pick up a heart. On the high setting, heat the edge of the cutter, where the chocolate contacts the cutter for about 30 seconds per heart (15 seconds for the smallest heart). As the chocolate heart loosens, place on the greaseproof paper and the heart will magically drop out! Repeat until all hearts are done.
  7. Pop back into the fridge to ensure the chocolate heart edge is set. Serve! If desired, you can always gift-wrap your hearts in a cardboard box or jar with a ribbon. Enjoy!

 

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Don’t forget you can find my favourite recipes in my FREE eBook here.

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