Chocolate Monday: Candy Cane Hearts filled with Chocolate

Supplies
Mini candy canes
White chocolate
Semi-sweet chocolate
Christmas sprinkles
Waxed paper or parchment paper

Directions
Step 1: Line a baking sheet with waxed paper or parchment paper.

Step 2: Lay two mini candy canes next to each other, creating a heart shape.

Step 3: Continue filling the baking sheet with heart shapes.

Step 4: Melt the white and semi-sweet chocolates (in separate bowls), using short intervals in the microwave, or in a double boiler.

Step 5: When the chocolates are melted, spoon or pour each chocolate into a piping bag or thick Ziploc type bag. Cut a tiny bit off one of the corners of each bag. Begin with either flavor of chocolate, and pipe in a layer of chocolate between the arranged candy cane hearts. If you’d like your hearts to have both flavors of chocolate, then layer one kind on top of the other.

Step 6: After filling each heart with one, or both kinds of chocolate, top with sprinkles of your choice.

Step 7: Set the baking sheet of chocolate filled hearts in a cool place while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.

The candy cane hearts can be stored up to one week (they are edible much longer than that, but the chocolate may begin to lighten after a week).

These delicious treats are perfect as little gifts, or beautiful mixed in with Christmas cookies on a dessert platter.

Original post from: http://www.celebrations.com/content/edible-candy-cane-christmas-art