Valentines Chocolate Cookie Crunch Hearts
These treats are so delicious, yet simple to make! They are just perfect for sharing with loved ones on Valentines Day. The quantities below make 2 cup-cake size chocolates (my silicone heart moulds are 7cm / 2¾” in diameter)
Ingredients
- 85 g / 3 oz 70% dark chocolate broken into chunks
- 4 TBSP digestive biscuits or shortbread / sugar cookies broken into small pieces*
- Freeze-dried strawberries or raspberries for sprinkling
Instructions
- Add a small amount of water to a saucepan and place a heat-proof bowl on top. Add the chocolate to the bowl and gently heat, stirring occasionally until the chocolate has fully melted.
- In a small bowl, stir together the biscuit pieces and 2 TBSP melted chocolate, until fully incorporated.
- Coat the bottom of a silicone mould with 1 tsp melted chocolate (this will give the chocolate a nice, smooth bottom). Add 2 TBSP of the crunchy mixture and press to level as much as possible. Add 1 TBSP melted chocolate and tap the mould on the work surface to remove air bubbles and level the top. Sprinkle with freeze dried berries and place in the fridge until solid (about 2 hours). Repeat the above steps for the second chocolate.
- When set, the chocolates should easily peel out of their moulds.
- Store in an airtight container, the chocolates will keep for weeks in the fridge. They are also freezable.
Notes
* For a gluten free option, use gluten-free digestive biscuits/sugar cookies (found in the ‘Free From’ section in UK supermarkets)