Indulge in a sweet and spicy treat with these dark chocolate ginger hearts
Author:Addie Gundry
Prep Time:15 minutes
Chill Time:1 hour
Cook Time:10 minutes
Total Time:1 hour 25 minutes
Yield:15 hearts 1x
Category:Desserts
Ingredients
Scale
3 cups dark chocolate melting wafers
1 cup crushed hard ginger candy
Sea salt for garnish
Instructions
In a microwave-safe bowl, melt the chocolate on 50% power in
30-second increments, stirring in between each, until melted. Fold in 1/2 cup of the crushed ginger candy.
Place 1/2 teaspoon of the remaining ginger candy in each well of a heart mold (15 mini hearts in each mold; see Note) and pour the chocolate mixture over the top. Repeat until the mold is full.
Refrigerate for at least 1 hour.
To remove from the mold, place the mold upside-down and push the hearts out onto a plate or surface. Sprinkle with sea salt. Serve immediately or store in an airtight container for up to 2 weeks.
Notes
Heart molds can be found at a craft store or online.
