A quick Valentine’s Day post, since it’s 7:30pm on 14th as we speak, and I’m waiting for the kids to go to bed…
Chocolate Hearts without all the fancy equipment.
You’ll need the following:
2. Silken tofu, 300 g. about 12 oz.
3. Melting chocolate – I like Aijia Chocolate, it’s cheap and not nasty(don’t get me started on the quality of chocolate sold here)
4. Good quality chocolate, 1.75 oz dark 80% cocoa
5. Ditch the white chocolate chips, they didn’t work out here…
Step One: In a double boiler, bring the water to boil, then turn off the heat. Add your cheap melting chocolate. Let sit 5 minutes. Stir.
Step Two: While your chocolate is melting, bend your aluminium cups into heart shapes. Keep the bottoms flat and the shape as heart-like as possible.
Step Three: Using a small spoon, scoop out some melted chocolate (about 2 tsp), pour into the heart cups, and tilt it around until all the sides are coated. Do this until all the cups are coated (as a reminder, I just used 8 cups). Refrigerate 5 minutes.
Step Four: Pull your cups out of the refrige, and re-coat the inside walls. The walls will be the thinnest, so they need an extra coating. Return to the refrige when done.
Step Five: Melt your good 80% cocoa chocolate now, using the same bowl if you want. Use the same method as before – heat the water to boiling, turn off the heat and then add the chocolate. Let sit 5 minutes until melted.
Step Six: In your blender, blend the tofu until smooth. While the motor is running, slowly pour in your melted chocolate, stopping to scrape down the sides as necessary. Add 1 tsp. vanilla and about 1/4 c. of molasses. (a simple syrup would work fine as well)
Step Seven: Unmould your chocolate cups. At the tip of the heart, using a scissors, carefully cut the rim off both sides until you get to the top of the heart. Return to the tip, cut or gently pull off the aluminium walls of the cup. Keep in mind that the walls are the thinnest, and crumble easily. Hold the cup by its base. Pull off the aluminium base last and then pull out the section stuck between the humps at the top of the heart. Maybe this is confusing. See the picture below. Don’t get bent out of shape if it crumbles or is all lopsided. You can fix the lopsidedness.
Step Eight: Heat a ceramic or glass plate in your microwave until warm, and set it on the counter. Pick up your chocolate hearts carefully, and upend it gently on the plate, apply slight pressure on the base, moving it around while it melts off the sections that are uneven. If you just leave it on the plate (as I did while taking pictures) it will melt away to oblivion, so be careful. After finishing all of them, refrigerate for 5 minutes.
Step Nine: Pour your pudding/mousse into your chocolate cups, filling each one to the top. You’ll have a lot of left over pudding that you can save for later or for some other use. Refrigerate chocolate hearts until firm, about 2 hours.