- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2006
Ingredients
Method
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Spread about 1/8 inch (3 mm) thick on parchment paper-lined rimmed baking sheet; refrigerate until firm, about 30 minutes. Using heart-shaped cookie cutter, cut out shapes. (Make-ahead: Refrigerate hearts in single layer in airtight container for up to 24 hours.)
