Sweet Hearts
From panda123 14 years agoIngredients
- Approx. 400g bakers' chocolate squares broken in pieces (milk or dark or white) shopping list
- 1 handful of toasted slivered almonds shopping list
- 1 handful of shredded coconut shopping list
- 1 handful of dried cranberries shopping list
- Sprinkles (Optional) shopping list
- Crushed candies (Optional) shopping list
How to make it
- Toast slivered almonds (and coconut if you want) in un-greased pan on medium heat, stirring constantly. Set aside to cool.
- Melt chocolate squares in microwave-safe bowl for 40 seconds, stir, then another 40 seconds.
- Line a cookie sheet with parchment paper.
- Lay your cookie cutter shape on the covered cookie sheet and pour melted chocolate into the shape. Shake the cutter gently to smooth out the chocolate and lift slowly.
- Place cookie cutter about 1 inch (at least 2cm) over from previously made chocolate and repeat process. (Chocolate is melted and will spread a bit when you lift the cutter and add toppings).
- Let chocolates cool for 2-5 minutes (but not completely), then add toppings.
- Optional: Sprinkles or crushed candies
- In photo: 1-2 dried cranberries, 2-3 slivered toasted almonds and a sprinkle of shredded coconut (the cranberries are heavy ingredients and will make your chocolate spread more)
- Chill for at least 2 hours in the fridge or on a cold balcony and serve!
- Video tutorial here: http://www.youtube.com/watch?v=n1XpK94DQPs
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