Recipe courtesy of Gesine Bullock-Prado
Orange and Toffee Ganache Hearts
- Level: Easy
- Yield: about 30 hearts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 92
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 12
- Sodium
- 15
- Total: 45 min (includes setting time)
- Active: 20 min
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- 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.