Adding a sprinkling of edible sparkle makes these CHOCOLATE DIPPED GLITTER HEARTS an extra special holiday dessert.
This recipe makes at least 16 filled cakes, so you’ll have plenty to spread your love around! The number of finished filled cookies will depend on the size cookie mold you use. Mine has 6 hearts, so I get 3 finished Chocolate Dipped Glitter Hearts in each batch.
When conjuring up this recipe, I was imagining little “tea cakes” that were dolled up with my favorite chocolate ganache.
I just didn’t know what they were supposed to look like yet. Until I found this fabulous heart cake/cookie mold on Amazon. I thought to myself, why not make heart-shaped madeleines? But, they had to be chocolate, or it was a deal breaker!
When you’re making a batch of lovely, light and airy madeleines, you need to be sure you don’t overbeat the batter. And, you also need to be careful not to remove the airy light texture of the batter while spooning it into the molds.
That said, when you add cocoa powder to the recipe, it definitely affects the airy texture of the finished baked goods. While madeleines are referred to as “cookies”, my Chocolate Dipped Glitter Hearts are much more of a cake. Especially when sandwiched together with raspberry jam in the middle, then dipped in chocolate ganache!
When pouring the chocolate batter into your heart molds, you’ll want to fill them no higher than one-third full.
Even when keeping the batter to that height, you probably will still need to do a little trimming before assembling.
I’m not a real frosting fanatic. In fact, give me a moist and dense pound cake any day! I don’t swoon over a three layered cake slathered with frosting in every nook and cranny. I find it’s just too sweet.
But give me a thick, impossibly dense, not-too-sweet chocolate ganache, and I’m in dessert heaven! Years ago I worked with a pastry chef that made an incredible chocolate layer cake, but used all ganache instead of frosting.
From that moment on, I was hooked on everything ganache! It’s a love affair that the hubby tolerates, since he is always the benefactor of my forays into the kitchen.
Depending on the exact proportions of the ingredients, chocolate ganache can be a dip, frosting or even a hard coating like in today’s recipe. The ingredients don’t change, just the ratio of cream to chocolate.
The best part of making homemade chocolate ganache, is that if you make it too thin, it can be thickened up. On the other hand, if it’s not loose enough for your use, just add a bit more heavy whipping cream.
Ganache isn’t too picky, as long as you follow the rules of melting chocolate.
Once you’ve prepared your chocolate ganache, your filled heart cakes will be ready to dip!
I wanted to add a bit of “bling” to my Valentine’s Day dessert. But I didn’t really want to spend a ton of time decorating the hearts after they’d had time to dry and harden. So, what to do?
I had an “AHA” moment as I was rifling through my baking supplies and spotted 2 tiny containers of EDIBLE GLITTER. One was a translucent white and the other red.
YES! Red glitter would give me the bling I wanted, and would take all of a few seconds to sprinkle on the wet hearts. That’s just about how much time I wanted to dedicate to the process!
As you’ll see later in this post, I’ve been busy with lots more fabulous Valentine’s recipes, printables and projects.
YOU’LL FIND THE RECIPE CARD FOR CHOCOLATE DIPPED GLITTER HEARTS AT THE BOTTOM OF THIS POST.
I’ve created some more really special Valentine’s Day printables and recipes to help you celebrate your day of romance too!
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1. Trim bottoms of each heart cake with a serrated knife so they are flat.
2. Spread raspberry jam on half of the heart cakes. Place a plain heart cake on top of the filled hearts and press to adhere tightly. Let filled hearts sit on cooling rack to set up for 5 minutes while you make the ganache.
1. Pour cream into medium saucepan over medium low heat. Once cream is heated through, add chocolate and salt, stirring until completely melted.
Remove from heat and let cool for 3-5 minutes.
1. Cover the bottom of a rimmed baking sheet with wax or parchment paper. Place a cooling rack on top of covered pan for drying chocolate dipped heart cakes.
2. Place a filled double heart cake in a large slotted spoon. Gently dip filled cake into ganache, flipping to cover all sides. Remove the cake with the slotted spoon, letting excess chocolate drip back into pan.
3. Place the dipped heart cake on cooling rack. Immediately sprinkle with edible glitter. Repeat with remaining raspberry filled heart cakes.
4. Let Chocolate Dipped Heart Cakes dry on rack for 2 hours. Store in a tightly covered container in a cool location.
Cakes can be assembled and dipped up to 2 days in advance of serving.
Calorie and nutritional counts do not take into account that not all ganache will be used in dipping process.