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Uzbek pilaf
Minced meat "hedgehogs" in creamy sauce
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Baked Vinaigrette
Chocolate hearts with creamy coffee cream
How to cook Chocolate hearts with creamy coffee cream
Step 1
Melt dark and milk chocolate in a water bath.
Chocolate hearts with creamy coffee cream - FAQ About Ingredients, Baking Time and Storage
Yes, you can! Using all dark chocolate will result in a richer, less sweet flavor, while using all milk chocolate will be sweeter and milder. Adjust to your taste preference.
If you're not a coffee fan, try a vanilla cream filling by substituting vanilla extract for the coffee extract. You could also use another flavor extract you enjoy, like almond or hazelnut.
Store the finished chocolate hearts in an airtight container in a cool, dry place, ideally between 60-70°F (15-21°C). Avoid storing them in the refrigerator, as this can cause the chocolate to bloom (develop a white coating).
The chocolate hearts will stay fresh for up to 5 days when stored properly at room temperature. The coffee cream filling is the most perishable element, so consume them sooner rather than later.
Freezing is not recommended, as the cream filling may change its texture upon thawing. The chocolate itself will be fine but the filling could become watery.
To make these vegan, use vegan dark chocolate and a vegan-friendly cream alternative for the filling. Ensure any coffee extract used is also vegan.
Simply halve or quarter all the ingredient quantities in the recipe to make a smaller batch. Be sure to adjust your cooking time accordingly if you are making fewer hearts and using smaller molds.
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