Chocolate-Peanut Butter Filled Chocolate Hearts

>> Monday, February 14, 2011

I love frosting. I can't throw out leftover icing from a delicious cake I made. Currently there was a container of scrumptious chocolate-peanut butter butter cream from my man's birthday cake in the refrigerator begging for new life.

It was reborn inside Valentine chocolates!

They're almost too simple to make your own special candies. You just need chocolate to melt. The semi-sweet was a good balance to the sweet frosting but milk chocolate would also be nice, as would dark chocolate or white chocolate.

A mold to fill. Choose one deep enough to fill. I got this one on sale. It's made to hold an Oreo cookie so it has plenty of space to put frosting instead.

And frosting. I used the aforementioned chocolate-peanut butter buttercream icing.

I used my Wilton tip 12 to pipe the frosting into the chocolates. Frosting in a plastic bag with the corner snipped would work just as well.

Fill each cavity about halfway with melted chocolate. Tap to remove air bubbles, then pipe in a generous frosting swirl in the middle.

Pour more chocolate over and tap to level. Then into the fridge to set until firm.

Beautiful, large filled chocolates for very little money or time.

My husband said they were as tasty as those he'd buy in a chocolate shop.

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