VALENTINE'S DAY WHITE CHOCOLATE HEARTS WITH JELLY SWEET CENTERS.
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Looking for a sweet Valentine's Day treat you can make yourself? If so these White Chocolate Hearts with Jelly Sweet Centers might be just the thing.
Things you'll need to make your own White Chocolate Hearts with Jelly Sweet Centers:
Chocolate. I used Menier White Cooking Chocolate. A 100g bar made 16 chocolates.
Jelly hearts, I used the heart sweets out of a bag of Haribo Starmix but you could use any sweets that take your fancy. I think heart shaped sprinkles or maybe some pink and red sugar sprinkles would make a great alternative.
A heart shaped mold. (Do you remember these Diy Sugar Cube Hearts from last year? I used the same mold.)
A glass heat safe mixing bowl,
A saucepan,
2 teaspoons,
A wooden spoon or spatula for stirring your melting chocolate,
A small sharp knife.
Ready? Great, let's get started.
1. Break up your chocolate into even pieces and place it in your mixing bowl. Even sized pieces should mean all your chocolate melts at the same time. Having a couple of big chunks that you're left trying to melt can mean you overheat the rest of your chocolate and turn it thick and lumpy.
2. Half fill a saucepan with water and bring to a simmer. Don't let it boil. Place your mixing bowl containing your chocolate pieces on top. The bottom of the bowl shouldn't touch the water.
3. Melt your chocolate over the saucepan, stirring occasionally. When melted remove from the heat.
4. Place your chosen sweets face down into your mold.
5. Spoon the chocolate on top of your sweets and into the mold being careful not to knock the sweets.
6. When your mold is full gently tap it to remove any air bubbles from the chocolate. Try not to tap it too hard though as you could dislodge the sweets.
7. If you've overfilled your mold scrape away any excess chocolate using a palette knife. If you have a shallow mold like I did and you're worried about knocking your sweets it might be easier to gently spoon the excess out rather than risk scraping it away.
8. Leave to set in a cool, dry place. At least an hour.
9. Remove your chocolates from the mold.
10. Use a small, sharp knife to remove any uneven edges around the bottom of your chocolates.
I did notice that on a few of mine the chocolate had bled underneath the jelly hearts. If this happens all you need to do to fix it is run a knife around the edge of your jelly heart at the same time as you neaten up the bottom edges.
11. Pop them in a box like these mini milk cartons or this origami one and you're all set with some handmade white chocolate hearts for that special someone.
