Chocolate Hearts
4 servings
120 minutes
Chocolate hearts are an exquisite dessert embodying tenderness and passion. This recipe, originating from European cuisine, combines airy meringue with nuts and rich chocolate cream with light hints of rum. The treat is perfect for a romantic evening or festive tea time. The crunchy hazelnut meringue harmonizes with the delicate chocolate mousse, creating an amazing textural contrast. Each heart is not just a dessert but a symbol of love that can be decorated to taste with fruity accents or chocolate crumbs. Chocolate hearts not only please the eye but also delight with their harmonious flavor that blends sweetness, creamy softness, and a subtle nutty note.
1
Whip the egg whites, gradually add sugar. Place in a water bath and whip until the mixture thickens and the foam becomes firm. Fold in the nuts.
- Egg white: 3 pieces
- Sugar: 175 g
- Roasted hazelnuts: 75 g
2
Place in a pastry bag with a star tip. Draw 2 heart outlines in two baking shapes (or trace the edges of a heart shape). Bake at 150°C for 1-1.5 hours. Cool down.
3
For the cream, mix melted chocolate with whipped cream, add rum and whip until relatively stiff peaks form. Fill the outline hearts with cream and place it on top. Decorate to your taste.
- Chocolate: 75 g
- Cream 30% fat: 200 g
- Rum: 3 tablespoons
