Orange and Toffee Ganache Hearts

Name: Orange and Toffee Ganache Hearts
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 30 hearts
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

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Level: Easy

Total: 45 min (includes setting time)
Active: 20 min

Yield: about 30 hearts

Level: Easy

Total: 45 min (includes setting time)
Active: 20 min

Yield: about 30 hearts

Ingredients

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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

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.
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.