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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