Chocolate Mascarpone Heart Pralines

Chocolate is considered an aphrodisiac food since the time of Aztecs.

It is said to contain substance that inflames desire and make the beloved one more open to romance. In olden days, this resulted in the tradition in European royalty to give their lovers chocolates mixed with amber to stimulate their love.

According to science, there might be some truth in old legends. As per the recent studies, women who eat chocolate are said to show more desire for romance as compared to women who don’t eat chocolates. This might be because chocolates release brain soothing chemicals which increase energy and desire levels. Chocolate is proven to produce natural high which elevates mood and often equated to feeling in love.

In all, the day of love is synonymous with smooth silky richness of chocolate. Hence, eating chocolates might the perfect way to celebrate your love with the rich indulgent goodness.

So here is a way to make your own!

Melt the white chocolate with a tablespoon of oil. Add red food colouring gel and just a drop of black gel for a deeper colour, then stir and with a brush coat all sides of silicon moulds. Place the moulds in the freezer for a couple of minutes until they harden.

Beat the whipping cream until soft peaks, then add mascarpone cheese and icing sugar and continue mixing until stiff peaks. Transfer the cream into a piping bag, then fill the moulds with the cream.

Heat up the chocolate again if needed, then cover the top with the rest of the chocolate and return the pralines to the freezer for a couple more minutes to set.

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Chocolate Mascarpone Heart Pralines

Yield: 8

Ingredients

• White chocolate - 200 g
• Vegetable oil - 1 tablespoon
• Mascarpone cheese - 150 g
• Whipping cream - 100 ml
• Icing sugar - 1 tablespoon
• Red food colouring gel
• Black food colouring gel

Instructions

1. Melt the white chocolate with a tablespoon of oil. Add red food colouring gel and just a drop of black gel for a deeper colour, then stir and with a brush coat all sides of silicon moulds. Place the moulds in the freezer for 10 minutes.
2. Beat the whipping cream until soft peaks, then add mascarpone cheese and icing sugar and continue mixing until stiff peaks. Transfer the cream into a piping bag, then fill the moulds with the cream.
3. Heat up the chocolate again if needed, then cover the top with the rest of the chocolate and return the pralines to the freezer for 15 more minutes to set.