Valentine Candy Heart Recipe
1 3/4 C. pecans; toasted -- divided
16 oz. semisweet chocolate
1/4 C. butter
12 oz. white chocolate -- chopped
3/4 C, flaked coconut
Grease an 8-inch heart-shaped cake pan; line bottom with wax paper. Grease
wax paper. Sprinkle 1 cup pecans evenly in pan.
Combine semisweet chocolate and butter in the top of a double boiler; bring
water to a boil. Reduce heat to low; cook until chocolate and butter melt,
stirring occasionally. Remove from heat.
Place white chocolate in top of a double boiler; bring water to a boil. Reduce
heat to low; cook until white
chocolate melts, stirring occasionally. Remove from heat.
Drizzle 1/2 cup semisweet chocolate mixture over pecans. Drizzle 1/2 cup white
chocolate over semisweet chocolate. Chill mixture in pan 15 minutes or until
firm.
Set aside 1/2 cup semisweet chocolate mixture. Combine remaining semisweet
chocolate mixture, remaining 3/4 cup pecans, and coconut; stir well. Spread
coconut mixture evenly in pan over chilled chocolate. Chill 15 minutes or until
firm.
Reheat reserved 1/2 cup semisweet chocolate mixture in top of double boiler, if
necessary. Repeat procedure for remaining white chocolate, if necessary. Spoon
reserved semisweet chocolate and reserved white chocolate by tablespoonfuls over
coconut mixture, making sure chocolates do not overlap. Cut through melted
chocolates with a knife to create a marbled effect. Cover and chill candy heart
several hours or until firm.
Carefully invert heart; peel off wax paper. Invert again onto a serving plate,
or if desired, wrap in decorative cellophane. Serve at room temperature; cut
candy with a sharp knife.
Yield 2 pounds.
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