I have been spamming you with Valentine's Day recipes, I promise this is the last one! How cute are these little hearts? You can make them any shape you want, and you only need 5 ingredients to get this deliciousness in your home. I have written about a double broiler to melt chocolate a few times. It's messy, yes, but always worth it! Heating cacao butter over 43°C/ 110°F is deadly. It will make the chocolate lump together, and you will need to throw it away. What a waste! So make sure you are patient when melting the chocolate. And don't do it in the microwave either, that just kills all the good stuff in there.
Preparation time: 20 minutes
Makes: 15 little hearts (or choose any other moulds or mini muffin cups of your choice)
1/4 cup raw cacao butter, just roughly grated not melted (~ 42g/ 1.5oz)
1/4 cup coconut oil, still hard not melted (~ 42g/ 1.5oz)
1/4 cup raspberries (frozen or fresh)
1 Tbsp maple syrup
1/2 tsp vanilla extract
15 silicone mini heart moulds or silicone mini muffin cups
Prepare a double broiler by taking a pot and a glass or metal bowl that fits snuggly on top. This will all get hot, so make sure you don't touch these later.
Add water to the bottom of the pot, but make sure it won't touch the bowl when it starts boiling.
Bring the water to a boil.
Add the cacao butter and coconut oil to the top bowl, and let it melt slowly, stirring occasionally with a rubber spatula. Make sure no water splashes into your chocolate, it will ruin it.
Once melted, add the cacao butter and coconut oil to a blender or food processor. Add the raspberries (if they were frozen, make sure you run them under water quickly and let them drip off completely), the vanilla and maple syrup. Blend or process immediately until smooth.
Pour into moulds, and pat down with the back of a spoon.
Place in the fridge, and let set for up to 1 hour.
Break out the love bombs from the moulds, and store in a container in the fridge for up to one week or in the freezer for one month.