Strawberry Red Hot Hearts


  • GANACHE: 4 tablespoon Cream
  • 1/2 teaspoon Cinnamon, ground
  • 1 tablespoon Rice Syrup
  • 1 tablespoon Butter, melted
  • 1 pince Kosher Salt
  • 2 1/2 ounce Bissinger's 60% Dark Chocolate, chopped
  • 6 tablespoon Strawberry Preserves
  • HEARTS: 12 ounce Bissinger's 60% Dark Chocolate, chopped


1. Ganache: Warm cream with cinnamon, rice syrup and salt. Whisk in butter and 2 1/2 oz. chopped chocolate. Warm if needed to make smooth. Keep warm.
2. Hearts: In a double boiler under simmering water, warm 2/3 of the 60% chocolate (ideal temperature between 115-118 F).
3. Remove bowl from double boiler and wipe bottom dry. Whisk in remaining 1/3 of chocolate. Stir until temperature comes down (ideal temperature between 89-91 F). Keep warm (a heating pad is a great way to do this).
4. Fill molds with chocolate, tap firmly on table and then turn over to empty. Scrape clean. Place in refrigerator for 5 minutes to set shell.
5. Pipe about a teaspoon of preserves in shell then pipe Ganache in shell. Do not fill to top.
6. Pour remaining warm tempered chocolate onto top of mold and scrape to make bottom of truffles. Place in refrigerator to set.
7. Look at underside of each chocolate shell to see if it has contracted from the mold. If not, allow to set in refrigerator longer. When contracted, turn out to demold.


Makes 20 pieces.

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