Pudding

Decorated Chocolate Hearts

Make these chocolate hearts for Valentine's Day and decorate them however you like. We've used crystallised ginger, pink peppercorns and sprinkles, but you can let your imagination run wild!

20 minutes prep, 5 minutes cook

Serves 48 hearts (12 of each flavour)

Ingredients

For the milk chocolate cupid arrows:

70g milk chocolate

76g Cake Décor Coloured Writing Icing pack

For the white chocolate and sprinkles

70g white chocolate

2 tbsp pink & gold sprinkles

For the orange and ginger:

70g dark chocolate 20g roughly chopped crystallised ginger

zest of 1 orange

For the goji berry and peppercorn

70g dark chocolate

1 tsp crushed rainbow peppercorns

2 tsps roughly chopped goji berries

Method

To make a template, draw and cut out a heart about 5 x 5cm from a piece of card. Draw around this 12 times on a sheet of baking paper, then turn over the paper and place on a baking sheet. Break 70g chocolate into a heatproof bowl set over a pan of barely simmering water to melt. Remove from the heat, then spoon 1 tsp chocolate over the heart shapes, spreading to the edges using a cocktail stick. Scatter over your toppings (right and below), then leave in a cool, dry place for about 1 hr or until set.

For the milk chocolate cupid arrows: Make the hearts with milk chocolate. Once set, pipe arrows with writing icing from a 76g Cake Décor Coloured Writing Icing pack. For the white chocolate and sprinkles

For the white chocolate and sprinkles: Make the hearts using white chocolate and scatter with 2 tbsp pink & gold sprinkles.

For the orange and ginger: Make the hearts using dark chocolate, then scatter with 20g roughly chopped crystallised ginger and the zest of 1 orange

For the goji berry and peppercorn: Make the hearts with dark chocolate and top with 1 tsp crushed rainbow peppercorns and 2 tsp roughly chopped goji berries.