Recipe: Raspberry Ripple Chocolate Hearts

INGREDIENTS

  • 200g good-quality white chocolate, broken into small pieces
  • 4 tsp Whittard Raspberry Ripple hot chocolate powder
  • A few drops of oil-based red food colouring

METHOD

  • Melt the chocolate in a glass bowl over a pan of barely simmering water (don’t boil the water or let it touch the bottom of the bowl). Alternatively, melt in a microwave-safe plastic bowl on medium power, stirring every 30 seconds until the chocolate is melted.
  • Once melted, remove from the heat and stir in the hot chocolate powder until fully mixed. Add a few drops of the food colouring (depending on how pink you want your hearts).
  • Pipe or spoon the mixture into a silicone heart chocolate mould and chill for at least an hour.
  • When the chocolates have fully set, turn them out by gently pressing the underside of each mould to release them.



 

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