Recipe courtesy of Gesine Bullock-Prado

Orange and Toffee Ganache Hearts

  • Level: Easy
  • Total: 45 min (includes setting time)
  • Active: 20 min
  • Yield: about 30 hearts
Save Recipe

Ingredients

1 cup heavy cream

12 ounces bittersweet chocolate, finely chopped 

Pinch fine sea salt 

1/8 teaspoon orange oil 

2 ounces finely chopped toffee bar or toffee pieces 

Directions

Special equipment:
2 pastry bags; 2 large round pastry tips
  1. Bring the heavy cream to a simmer in a small saucepan. Put the chopped chocolate in a medium bowl, pour the hot cream over it and let sit for 3 minutes to allow the chocolate to melt. Add the salt and whisk until the ganache is completely smooth. Transfer half of the ganache to a separate bowl. Stir the orange oil into one bowl and the chopped toffee into the other. Transfer each flavor of ganache to a separate pastry bag fitted with a large round tip.
  2. Line a sheet pan with parchment paper. Pipe 1 1/2-inch chocolate hearts on the sheet pan. Allow the hearts to sit at cool room temperature to set up, or let them set up in the refrigerator before serving.

Churros French Toast with White Chocolate-Orange Ganache

Toffee, Chocolate and Orange Cookies

Chocolate Chip Cake with Toffee Sauce, Chocolate Ganache and Vanilla Ice Cream Buttercream

One-Eyed Monster Financier with Blood Orange and Chocolate Ganache