- 200g dark chocolate
- 1 1/2 cups of icing sugar
- 1 tbs vegetable oil
- 2 tbs milk
- food colour
- flavouring essence (I used strawberry and orange)
- piping bag (optional)
Start by melting 50g of dark chocolate. Pour it in the mold and turn the mold around so that the chocolate covers all the sides and corners. Put the mold in the fridge and prepare the filling while the chocolate gets hard.
Sift the icing sugar in the bowl. Add vegetable oil and milk and mix into a think paste. Remember that adding food colour and flavouring essence will make it more runny.
Divide the white paste into two small bowls and add the food colour. I added first 1 tsp of red in the other and then used the same spoon to add 1 tsp of yellow to the other. Since some of that red food colour stayed on the spoon, I got orange colour just like that.
Then add 1 tsp of strawberry essence in the red paste and 1 tsp of orange essence in the orange paste. Remember to use different spoons this time so that the essences wont get mixed.
Take your mold out of the fridge. Put some of the filling in the icing bag and fill the hearts with filling. Remember to leave a little room for the chocolate for the top. After this I put the mold in the freezer for the time I melted another 50 grams of chocolate. That way the filling got a bit harder, preventing the hot chocolate and the filling to mix.
Add your chocolate on the top and put it in the fridge to cool. After they are finished do the same with the orange filling, or use a different mold, in which case you can do these at the same time.
Place your chocolates in a nice bowl to offer your guests or wrap them up as a present.