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
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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 


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.

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