- Portion size 4 servings
- 4 oz bittersweet chocolate chopped (125 g)
- 4 oz semisweet chocolate chopped (125 g)
- 1 oz white chocolate melted
- 2 oz bittersweet chocolate chopped (60 g)
- 2 oz semisweet chocolate chopped (60 g)
- 2/3 cups whipping cream (150 mL)
In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring occasionally. Pour onto waxed paper-lined baking sheet; using palette knife or rubber spatula, spread into 14- x 8-inch (35 x 20 cm) rectangle. Refrigerate for 15 minutes or until hardened.
Let chocolate stand at room temperature for 5 minutes or until no longer brittle.
Using a 3-1/2 inch (9 cm) heart-shaped cookie cutter, cut eight hearts, alternating tops and bottoms and leaving hearts in place on sheet. Refrigerate for 5 minutes or until hardened.
Using knife, carefully lift out hearts and place on another waxed paper lined baking sheet. (Scraps can be kept for another use.) Return hearts to refrigerator.
Place chocolate in bowl. In saucepan, bring 1/3 cup (75 mL) of the cream just to boil; pour over chocolate, whisking until smooth. Refrigerate for 30 minutes or until slightly thickened and chilled.
In bowl, whip remaining cream; fold half into chilled chocolate mixture. Fold in remaining whipped cream. Scrape into piping bag fitted with star tip, or use spoon; pipe or spoon onto four of the hearts to cover completely. Top with remaining hearts, dull side down.
With fork, drizzle white chocolate over hearts. Cover lightly with plastic wrap; refrigerate for at least 1 hour or until slightly hardened. (Hearts can be refrigerated for up to 24 hours; let stand at room temperature for 10 minutes before serving.)