Happy Month of LOVE, all! We’re going on our 5th week of e-learning at home. The kids are managing as best they can, but some days we’ve just needed to be online school rule breakers and fun recipe makers instead. Last week we tried out these Chocolate-Dipped Heart Cookies – 3 ways [because we’re indecisive yet fun like that ;)]: 1) with crushed strawberry-yogurt candies; 2) with SKOR Toffee Bits; and 3) with pink sprinkles. The flavour combo reminded me of a day trip I took to Lugano, Switzerland when I was an exchange student in Italy. We visited the most wonderful confectionery shop in town & I bought a whole bag full of European & Swiss-crafted goodies to stockpile my dorm room with. This recipe is a good one to use up any leftover chocolate from the holidays, can be topped with whatever ingredients your family loves & is simple enough for non-baker types like myself and little hands to help with each step – CUT-OUT, DIP & DECORATE!
- We used crushed Campino Strawberry-Yogurt candies, Hershey’s SKOR Toffee Chipits & pink-coloured baking sprinkles but feel free to use whatever your family’s favourite toppings are. Crushed peppermint, cinnamon hearts, etc. would probably be yummy too!
- We used leftover dark chocolate from our friends at LINDT, but you can modify with your favourite chocolate type (milk or white). Just note the chocolate tempering time varies for each type. A handy guide on how to temper chocolate HERE. You may have a bit of chocolate leftover – use it to drizzle overtop of strawberries, dip marshmallows or pretzels.
- We are not above cheats around here & used a pre-made sugar cookie dough by Pillsbury to keep this recipe extra-simple. Your family’s traditional sugar cookie recipe would, of course, work well for this too.
- We used one tube of cookie dough which yielded 1 doz. cookies, with a small bit leftover. If you want to make more, you’ll need more chocolate too.
Chocolate-Dipped Heart Cookies - 3 Ways | La Cucina di Kerrs
- Cookie Sheet Pan
- Rolling Pin
- Small pot + stainless steel bowl
- 1 pkg Pre-made Sugar Cookie Dough *we used Pillsbury, 468g roll*
- 1/2 cup all-purpose flour 1/4 to add to dough for cut outs; 1/4 to flour your cookie-cutter surface
- 2 100g Chocolate Bars *we used Lindt Sea Salt Dark Chocolate*
- Your family's favourite confectionery toppings *we used a combo Campino Strawberry-Yogurt Candies, Hershey's SKOR Toffee Chipits & pink baking sprinkles*
Cooking Baking & Decorating Prep
- Remove cookie dough from fridge & let it come to room temperature (I find it easier to work with this way). Add & knead in half the flour to the dough, and dust a clean surface for cookie cutting with the rest. Roll out dough to about 1/4 inch thick, cut into hearts with your cutter & place cookies 2 inches apart on a non-stick or parchment paper-lined cookie sheet (we used two medium-sized Wilton sheet pans). Bake according to package directions, remove from oven & let cool at least 5 minutes.
- Meanwhile, on a food board, crush any candy you're using(we used a metal meat tenderizer here) and gather any other confectionery for sprinkling. Chop up the chocolate bars into chunks & add to a heat-tolerant bowl (stainless steel works best here). TIP: when crushing the candy, we find it helpful to place it on wax paper, fold the wax paper over, then crush, so the candy doesn't go flying!
Temper the Chocolate
- We do a modified version of the chocolate tempering instructions in the LINDT guide above, by adding about an inch of water to a pot that is just a bit bigger than the stainless steel bowl holding the chopped chocolate & heat it until it begins to steam, but NOT BOIL. We then add the bowl of chocolate on top & stir with a spatula until every bit is melted. I recommend tempering the chocolate right before you're going to begin dipping the cookies.
Cookie Dipping & Decorating
- Add the melted chocolate to a dip bowl or small gravy boat that is taller than it is wider. Dip each cookie in the chocolate half way, then set aside (we lay them on top of wax paper). Repeat until each cookie is dipped. Add your favourite toppings while the chocolate is still melty, then let the decorated cookies cool, & chocolate harden about 30 minutes before enjoying. That's it! Let us know what you think in comments or tag us on Instagram @House_of_Kerrs #LaCucinadiKerrs if you try!
We have more simple & sweet recipes coming at’cha in the next couple of weeks, so stay tuned! If you try a version of these Chocolate-Dipped Heart Cookies with your gang, let us know in comments what your favourite version is and/or tag us in your creations on social (Instagram @House_of_Kerrs #LaCucinadiKerrs)! Our Blushing White Hot Chocolate is a fun one to wash these cookies down with or just enjoy as a dessert all it’s own!
If simple + savoury is more your taste, give one of these Heart’s Day recipes a try!
Keep well, eat well,