Postre rápido y fácil: corazones de chocolate caseros

Ingredientes

• 70 grams vegan white chocolate (melted)
• 50 grams dark chocolate (melted)
• 35 ml unflavored coconut oil (melted)
• 15 roasted hazelnuts
• 1/8 cup rainbow sprinkles

Preparación

1. 1

   Melt the chocolate: First, make a double boiler. Fill a small pot with about 1/2 of water and heat over low-medium heat. The water should steam but not boil. Then, put a bowl with the chocolate and coconut oil on top of the pot. So the bowl will rest inside the pot but its bottom should not touch the bottom of the pot. Gently stir all the way until the chocolate is smooth and melted. Melt two types of chocolate in different bowls so they do not mix thus preserving their pure color.

2. 2

   Pour the chocolate into silicone mold: Generously fill the bottom of each heart of the silicone mold with some rainbow sprinkles. Pour first white chocolate, put one hazelnut in the center of each heart, then pour melted dark chocolate. I use a small spoon to fill the heart molds. These molds are flimsy, so it would be a good idea to put them on a pan or tray that fits your freezer. To achieve the perfect chocolate consistency, feel free to add or subtract coconut oil. If the chocolate is too thick and not quite shiny add more coconut oil. In that way, it will be easier to pour it into the candy silicone mold.

3. 3

   Freeze chocolate hearts: Put the silicone mold with melted chocolate to set in a freezer for at least 30 minutes. Or wait until hardened. That will depend on the temperature of your freezer.

4. 4

   Enjoy your homemade chocolate hearts: Once hardened, remove the chocolate hearts from the mold and enjoy them with a cup of coffee with your loved ones.