CHOCOLATE SWEET HEARTS
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 42
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
- Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
- Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.
Nutrition Facts : Calories 47 g, Fat 3 g, Protein 1 g
CHOCOLATE SHORTBREAD HEARTS
Fragile and supremely buttery, these cocoa-flavored shortbread cookies are dunked partway in melted chocolate and sprinkled with an optional topping of crushed freeze-dried raspberries. If you use them, the berries add verve both from their scarlet color and their bright acidity, which is nice against the richness of the chocolate. But other garnishes - flaky sea salt, chopped pistachios, crushed candy canes, toasted coconut - can be substituted. Be sure not to roll the dough thinner than 1/2 inch. Otherwise, the cookies are apt to break and crumble after baking. Their thickness helps keep them intact.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield About 18 cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together flour, cocoa powder and salt.
- In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a 1/2-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 27 milligrams, Sugar 13 grams, TransFat 0 grams
CHOCOLATE HEART SANDWICH COOKIES
The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 48 (seventeen 1-inch sandwich cookies, seventeen 1 1/2-inch sandwich cookies, and fourteen 2-inch sandwich cookies)
Number Of Ingredients 8
Steps:
- Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
- Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.
MOUSSE-FILLED CHOCOLATE HEARTS
Categories Milk/Cream Mixer Chocolate Dessert Bake Freeze/Chill Valentine's Day Kid-Friendly Chill Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- For Hearts:
- Turn two 15x10-inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.
- Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).
- Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.
- For Mousse:
- Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.
- Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4 minutes.
- Meanwhile, using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
- Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm chocolate mixture into cooled meringue.
- Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)
- Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.
- Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2-inch border. Top each with another chocolate heart. Refrigerate.
- Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.
CHOCOLATE HEART COOKIES
For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint. -TerryAnn Moore Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and cocoa; gradually add to creamed mixture and mix well. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool., In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set. , In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.
Nutrition Facts : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 84mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
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- While this step isn't strictly necessary, it makes getting the brownies out of the pan a whole lot easier., To make the brownies: In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine., Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it.
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