This Valentine’s day show your sweetie your love with these decadent chocolate covered ganache and raspberry icing candies.
- 1 pound (455 g) semisweet chocolate, finely chopped
- 1 tablespoon (15 g) butter, softened
- 1/2 cup (1 75 ml) heavy whipping cream
- 2 teaspoons (10 ml) light corn syrup
- 1 pound (455 g) semisweet chocolate for dipping
- 1/2 cup (112 g) raspberry icing fruit or other icing fruit
- Heart cutter
- Sweet Talk chocolate transfer sheets
- Whimsy Hearts chocolate transfer sheets
- Grid dipping tool
- Line a 9″ square (23 cm) pan with parchment paper. Set aside.
- Place the finely chopped semisweet chocolate in a large mixing bowl. Place the butter on top of the chocolate.
- In a heavy, 2-quart (1.9 L) saucepan, combine the cream and corn syrup. Bring to a boil. Pour the hot cream and corn syrup over the chopped chocolate and butter.
- Blend the ganache, using a whisk. Continue blending until the ganache is shiny and creamy.
- Pour the warm mixture into the lined pan. Spread the ganache evenly. Tap the pan against the work surface to smooth the ganache. Place the pan of ganache in the refrigerator to set firm.
- Lift the parchment paper and remove the chilled ganache from the pan. Spread a thin layer of raspberry icing fruit on ganache.
- Cut the ganache using the heart cutter. Place a cut ganache square on a dipping fork.
- Rest the dipping fork on the side of a bowl with melted semisweet candy coating or melted and tempered semisweet chocolate. Spoon melted chocolate to coat the cut raspberry ganache heart. Tap the dipping fork against the bowl to allow excess chocolate to drip off the heart. Work very quickly when dipping each ganache heart. If the hearts are soft, place them in the refrigerator for ease in dipping.
- Cut the chocolate transfer sheet to the approximate size of the heart. Place a chocolate transfer sheet square on top of the warm chocolate. Allow to set for 15 to 20 minutes. Peel back the texture sheet.
Makes approximately 30 candies.
When dipping ganache squares in chocolate, spoon chocolate onto the square, tap against the bowl, then quickly remove the square from the melted chocolate. The warmth of the dipping chocolate may melt the ganache center, and the center may drip into the bowl of melted chocolate, contaminating it. It is important to get the center in and out of the chocolate as quickly as possible. By the time you are halfway finished dipping, the dipping chocolate will likely have ganache mixture throughout. Avoid this by working with small amounts of chocolate at a time. For example, dip 15 ganache centers, then dip 15 more using a bowl of fresh, noncontaminated chocolate. Ganache truffles that have been dipped in contaminated chocolate may have white streaks on the chocolate shell, or the shell will not be completely smooth.
After removing the slab of ganache from the pan, peel the parchment paper off the ganache. If the parchment paper sticks to the ganache, place the parchment and the ganache in the freezer for about 15 minutes, then try again.
Recipe and additional information used with permission from “The Complete Photo Guide to Cookie Decorating” by Autumn Carpenter.