Bake a dense brownie in a flat pan, cut out hearts, dip them in ganache and decorate with candies and caramelized hazelnuts. The leftover scraps are the baker's reward.
Preheat the oven to 170°C (340°F) and line a 25 ×35 pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Melt the chocolate and butter in a double boiler.
Double boiler (bain-marie)
3
Add the sugar and mix.
4
Add the eggs and beat until smooth.
Hand mixerorWhisk
5
Sift the flour and cocoa over it, add the salt and Fold gently, just until no dry flour remains.
⚙ FoldingSilicone spatula
💡Fold the flour in gently and don't beat after it goes in: too much mixing develops gluten, and the brownies come out cakey instead of dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6
Pour into the pan.
Baking pan
7
Bake 20 minutes, until the edges are set and the center is still slightly soft.
⚙ BakingOvenBaking pan
💡Take them out of the oven while the center is still soft: brownies keep setting as they cool.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Let cool completely and chill an hour, until the brownies are firm enough to cut cleanly.
Refrigerator
9
Cut out hearts with a 6 cm cutter, wiping the cutter between cuts.
Cookie cutter
10
Put the chopped chocolate in a bowl.
Bowl
11
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
12
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
13
Dip the tops of the hearts in the ganache and set on a rack.
Cooling rack
14
While the ganache is still soft, decorate: sprinkle the candies, hazelnuts and sugar pearls over it.
15
Put in the fridge for half an hour, until the coating sets.
Refrigerator
356calories
4 gprotein
35 gcarbs
22 gfat
● protein 4%● carbs 39%● fat 56%
Per serving (83 g), of 16 servings
To assemble ·
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Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Cocoa powder: measured in tbsp in this recipe: 1 tbsp = 5.4 g · 228 kcal per 100 g · More about Cocoa powder →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Candies: measured in tbsp in this recipe: 1 tbsp = 12 g · 394 kcal per 100 g · More about Candies →
Hazelnuts: measured in cup in this recipe: 1 cup = 115 g · 628 kcal per 100 g · More about Hazelnuts →
🔧 Tools needed (11) · 🍳 3 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Double boiler (bain-marie)· Also works: Microwave (In short bursts; can burn) · Small saucepan (Very low heat; can burn)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
