Chocolate Hearts

Serves: 2


2 ounces semisweet baking chocolate, broken into eight pieces


Melt the chocolate in a small saucepan, covered, over low heat until melted. (The chocolate can also be placed in a small dish, covered with plastic wrap, and set on the hot plate of a coffeemaker. Turn the coffeemaker on and the chocolate will slowly melt. Stir occasionally. Or, place the chocolate in a cup and cook in the microwave on high for 1 to 2 minutes, stirring every 30 seconds.) Allow the chocolate to cool for a few minutes so it just begins to thicken.

Spoon the chocolate into a parchment cone or disposable pastry bag with a 1/8- inch opening cut at the tip. Create a 3- inch heart on a piece of parchment paper. Fill in the heart with squiggly lines, or make straight lines up and down and across each other. Place the hearts in the freezer for 1 hour. Remove the hearts from the parchment paper and use them as garnishes as directed. The hearts can be kept in the freezer in an airtight container for up to 3 months.

From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

This Chocolate Hearts recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.

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