| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | about 30 hearts |
Ingredients
- 1 cup heavy cream
- 12 ounces bittersweet chocolate, finely chopped
- Pinch fine sea salt
- 1/8 teaspoon orange oil
- 2 ounces finely chopped toffee bar or toffee pieces
Instructions
- Bring the heavy cream to a simmer in a small saucepan. Put the chopped chocolate in a medium bowl, pour the hot cream over it and let sit for 3 minutes to allow the chocolate to melt. Add the salt and whisk until the ganache is completely smooth. Transfer half of the ganache to a separate bowl. Stir the orange oil into one bowl and the chopped toffee into the other. Transfer each flavor of ganache to a separate pastry bag fitted with a large round tip.
- Line a sheet pan with parchment paper. Pipe 1 1/2-inch chocolate hearts on the sheet pan. Allow the hearts to sit at cool room temperature to set up, or let them set up in the refrigerator before serving.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 92 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 12 mg |
| Sodium | 15 mg |
Reviews
Simple and delicious!
I need to try this!!!