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Valentine's Day: Milk Chocolate Truffle Hearts

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• 8 ounces milk chocolate, chopped fine
  
• 4 ounces bittersweet chocolate, chopped fine
  
• 2 Tbsp unsalted butter
  
• 3/4 cup heavy cream
  
• 2 Tbsp cocoa powder
  






Instructions



1. Line a 9-inch square baking pan with aluminum foil so that foil covers bottom and sides of pan and overhangs edges by at least 1 inch.
   
   
2. Place chocolates and butter in large heatproof bowl. Bring cream just to boil in small saucepan. Whisk hot cream into chocolate and butter until smooth. Scrape mixture into prepared pan, smooth into even layer, and refrigerate until set, about 1 hour.
   
   
3. Cover plate with foil or parchment paper. Using foil overhang as handles, lift chocolate mixture out of pan and transfer to cutting board. Using 1- to 1½-inch heart-shaped cookie cutter, cut and lift out 30 to 35 hearts and place on prepared plate. Sift cocoa powder over hearts. Transfer to airtight container, placing candies between sheets of parchment paper, and refrigerate for up to 1 week.
   
   Makes about 35