Save Celebrate Valentine's Day with a dessert that is as interactive as it is delicious. This stunning breakable chocolate heart hides a fresh strawberry surprise, making it a perfect gift for someone special or a unique treat to share after a romantic dinner.
Save Crafting this heart at home allows you to create a high-end chocolatier experience. The process of tempering the chocolate ensures a glossy finish and a satisfying snap when you finally break it open to reveal the sweet contents inside.
Ingredients
- Chocolate Shell: 300 g high-quality dark or milk chocolate (couverture recommended)
- Filling: 200 g fresh strawberries, hulled and dried
- Decoration (optional): 30 g white chocolate, melted (for drizzling), Edible gold leaf or sprinkles
Instructions
- 1. Prepare the chocolate
- Chop the chocolate into small, even pieces. Melt two-thirds of the chocolate gently over a double boiler or in a microwave (30-second intervals), stirring until smooth. Add the remaining third and stir until fully melted and tempered.
- 2. Form the heart
- Pour the tempered chocolate into a clean, dry heart-shaped silicone or polycarbonate mold. Tilt to coat all surfaces evenly. Invert and let excess chocolate drip out, leaving a 2–3 mm shell. Scrape the edges clean. Chill the mold in the fridge for 10 minutes.
- 3. Apply a second coat
- Repeat the chocolate coating for sturdiness. Chill for another 10 minutes.
- 4. Unmold
- Carefully remove the chocolate heart shell from the mold. Place it on a parchment-lined tray.
- 5. Fill
- Place the prepared strawberries inside one half of the chocolate heart. If using a single-piece mold, gently fill through an opening.
- 6. Seal
- Gently warm the edge of the empty half (or a chocolate disk if using a single mold) and press it onto the filled half to seal. Smooth the seam with a warm spatula if desired.
- 7. Decorate
- Drizzle with melted white chocolate, add sprinkles, or apply edible gold leaf. Chill until ready to serve.
- 8. To serve
- Present with a small wooden mallet or spoon for breaking open the heart and revealing the strawberries inside.
Zusatztipps für die Zubereitung
Ensure your strawberries are completely dry before placing them inside the heart; any moisture can cause the chocolate to seize or become soft. Store the finished heart in the fridge until serving, but let it sit at room temperature for about 10 minutes beforehand to achieve the best texture for breaking.
Varianten und Anpassungen
You can vary the filling by using raspberries, marshmallows, or even luxury truffles. For an extra decadent touch, try dipping the strawberries in melted chocolate and letting them set before placing them inside the heart shell.
Serviervorschläge
Place the chocolate heart on a decorative platter, perhaps surrounded by extra berries or rose petals. Provide a small wooden mallet so your guest can enjoy the thrill of cracking the shell to find the sweet surprise hidden within.
Save Whether it's for an anniversary or a romantic evening, this handmade chocolate heart is sure to make any celebration memorable, combining elegance with a playful, sweet surprise.
Recipe Guide
- → How do I temper the chocolate for the shell?
Chop the chocolate finely and melt two-thirds over a double boiler or microwave at 30-second intervals. Stir until smooth, then add the remaining third and mix until fully melted and tempered.
- → What mold should I use for the heart shape?
Use a clean, dry heart-shaped silicone or polycarbonate mold to shape the chocolate shell evenly.
- → How can I ensure a sturdy chocolate shell?
Apply two coats of tempered chocolate, chilling the mold for 10 minutes between each to build a thick and stable shell.
- → Can I substitute strawberries with other fillings?
Yes, alternatives like raspberries, marshmallows, or truffles work well for a different flavor experience.
- → What is the best way to serve the chocolate heart?
Present the heart with a small wooden mallet or spoon so it can be gently broken open to reveal the fresh fruit inside.
- → How should I store the finished dessert?
Keep it refrigerated until serving, then let it sit at room temperature for about 10 minutes for optimal texture before breaking.