Chocolate hearts

Cookies 141 Last Update: Jul 13, 2021 Created: Jul 13, 2021 0 0 0
Chocolate hearts
  • Serves: 40 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium
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Bake chocolate hearts and present them to everyone you love.

Ingredients

Directions

  1. Prepare the dough . Beat butter with sugar and egg. Add honey.
  2. Pour the sifted flour, baking powder, ginger, cloves and cayenne pepper into a bowl. Beat the dough with a mixer.
  3. On a floured surface, roll out the dough into a layer 6 mm thick.
  4. Preheat the oven to 180 ° C. Grease two small baking sheets with oil. Cut the hearts out of the dough with a notch and transfer them to baking sheets. Refrigerate for 30 minutes. Bake in turn for 8-10 minutes. Cool on a wire rack.
  5. Melt black and white chocolate separately in a water bath.
  6. Without removing from the wire rack, coat half of the cookies with dark chocolate, the other half with white. Place the remaining chocolate in 2 fine nozzle pouches and shade the dark cookies with white chocolate and vice versa. Sprinkle with sugar and let the chocolate harden.

Chocolate hearts



  • Serves: 40 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Medium

Bake chocolate hearts and present them to everyone you love.

Ingredients

Directions

  1. Prepare the dough . Beat butter with sugar and egg. Add honey.
  2. Pour the sifted flour, baking powder, ginger, cloves and cayenne pepper into a bowl. Beat the dough with a mixer.
  3. On a floured surface, roll out the dough into a layer 6 mm thick.
  4. Preheat the oven to 180 ° C. Grease two small baking sheets with oil. Cut the hearts out of the dough with a notch and transfer them to baking sheets. Refrigerate for 30 minutes. Bake in turn for 8-10 minutes. Cool on a wire rack.
  5. Melt black and white chocolate separately in a water bath.
  6. Without removing from the wire rack, coat half of the cookies with dark chocolate, the other half with white. Place the remaining chocolate in 2 fine nozzle pouches and shade the dark cookies with white chocolate and vice versa. Sprinkle with sugar and let the chocolate harden.

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