Chocolate Filagree Hearts
1 cup real semi-sweet chocolate chips
Draw a 1 1/2 to 2-inch heart-shaped design on paper for pattern.
Melt chocolate chips in 1-quart saucepan over low heat, stirring constantly.
Cool slightly; spoon into small resealable plastic food bag.
Cut end off 1 corner of bag.
Place pattern piece on baking sheet.
Lay sheet of waxed paper over heart-shaped pattern.
Pipe chocolate onto waxed paper over outline of heart and pipe designs (squiggles or spirals) to partially fill in center of heart. Reposition heart pattern; repeat piping with remaining chocolate.
Refrigerate 20 minutes or until firm.
To serve, gently remove chocolate hearts from waxed paper.
Use as garnish on desserts as desired.
Pairs Well With
Lacy, delicate chocolate hearts that are a very easy decoration to make. Use them to decorate cakes, cupcakes, parfaits, cream pies and more!