Valentine Candy Heart Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes


 

Valentine Candy Heart

1 3/4 c Pecans toasted and divided
16 oz Semisweet chocolate
1/4 c Butter or margarine
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 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 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 over chilled chocolate. Chill 15 minutes until firm.

Reheat reserved 1/2 cup semisweet chocolate mixture in top of double boiler, if necessary. Spoon reserved semi sweet chocolate and reserved white chocolate by tablespoons over coconut mixture, making sure chocolates do not overlap. Cut through melted chocolates with 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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