Yield: 15 hearts | Prep Time: 15 minutes | Chill Time: 1 hour
This is another romantic way of making something super simple. The crystallized ginger sparkles and looks like the bubbles that come rushing to the top of the champagne glass—the perfect treat for a loved one.
INGREDIENTS
3 cups dark chocolate melting wafers
1 cup crushed hard ginger candy
Sea salt for garnish
DIRECTIONS
- In a microwave-safe bowl, melt the chocolate on 50% power in 30-second increments, stirring in between each, until melted. Fold in ½ cup of the crushed ginger candy.
- Place ½ 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.
NOTE
Heart molds can be found at a craft store or online.