Peppermint chocolate hearts

Peppermint chocolate hearts

Ingredients of Peppermint chocolate hearts

375g dark chocolate melts

4 drops peppermint essence

185g white chocolate melts

Green food colouring

Preparation of Peppermint chocolate hearts

Line base and sides of a 6cm-deep, 20cm (base) square cake pan with baking paper. Place half the dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth.Stir in half the essence. Spread over base of prepared pan. Tap gently on bench to remove air bubbles. Refrigerate for 5 minutes or until firm.

Place white chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Tint green with food colouring. Working quickly, spread white chocolate mixture in pan. Tap gently on bench. Refrigerate for 5 minutes or until firm.

Place remaining dark chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until smooth. Stir in remaining peppermint essence. Spread over green layer in pan. Refrigerate for 10 minutes or until set.

Remove chocolate mixture from pan. Using a 4.5cm heart-shaped cutter, cut shapes from chocolate. Serve.

Notes and Tips for Peppermint chocolate hearts

Store hearts in an airtight container in a cool, dark place or in the fridge.

If making ahead, stand at room temperature for 30 minutes to soften before cutting into hearts.

Source: Taste.com.au