Buttery Hearts with White Chocolate Cream

Buttery hearts with white chocolate cream.

Sometimes you need to prepare something sweet; it could be Valentine’s Day, a special birthday, a gift…

There are many occasions to make red sweets, “heart-shaped sweets”

Easy to prepare, they bring sweetness and passion; the icing can naturally be colored or white, allowing for much creativity.

“Learning about emotions is essential for the emotional and cognitive development of every individual.

The ancients understood the importance of educating about feelings

through mythological stories, which symbolically represented

all the different aspects of human experience.

In Greek mythology, for example, each god or goddess embodied

a specific emotion: Zeus power,

Aphrodite love, Athena intelligence, Apollo beauty, and so on.”

  • Difficulty: Easy
  • Cost: Economical
  • Rest time: 30 Minutes
  • Preparation time: 2 Hours
  • Portions: 30 pieces
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/3 cup potato starch
  • 1/2 cup + 1 tbsp butter
  • 1 egg
  • 3/4 cup powdered sugar
  • 3/4 cup white chocolate
  • 1/2 cup mascarpone
  • 1 cup powdered sugar
  • as needed red food coloring

Tools

Bowl for mixing, baking tray, heart-shaped cookie cutter

Steps

Calmly knead the ingredients…

  • Knead all ingredients by hand or in a mixer and let rest in the fridge for about thirty minutes

  • Then roll out the dough and cut out hearts; bake in a preheated oven at a temperature of 356°F for a few minutes, for optimal results, they should not be too golden.

  • Melt the chocolate in a double boiler and add the mascarpone

  • Fill half of the cookies with the cream obtained

  • And cover with the rest, in the picture a mini cake…

  • Mix the powdered sugar with a little water until you obtain a fluid but not too runny mixture; color it red, leaving some white… Decorate your hearts with the obtained icings.

They can be stored in the refrigerator for a week; it is preferable to take them out a few minutes before consuming. Personally, I prepare a double batch to have mini cakes or cookies.

This is the recipe; if I made you make changes, it wouldn’t be the same anymore, but you can change the shape! 😜😂

Author image

Enza Squillacioti

This blog is dedicated to the truest and simplest traditional cuisine. Here, we not only talk about food but also offer practical advice for impeccable results. Dive into a world of recipes, stories, and insights on wild herbs and forgotten foods, to thoroughly understand the customs and roots of our gastronomic culture.

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