Mocha Hearts with Berries and Chocolate & Orange Cream
Mocha Hearts
2 egg whites (save yolks – make Carbonera!)
¼ tsp salt
1/3 c sugar
½ tsp cornstarch
1 Tbsp cocoa powder (unsweetened)
½ tsp vanilla or almond extract
½ tsp vinegar
Directions
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper.
In an electric mixer combine egg whites and salt until soft peaks begin to form.
Add sugar and mix to combine.
Add remaining ingredients and mix just to combine.
To make hearts, I put egg mixture in a large zip top bag, snipped a hole in the end and drew two hearts on the parchment paper with the egg mixture. (Picture)
Put pan in the oven and turn temperature down to 200 degrees. Bake 1 ½ to 2 hours until you can almost lift hearts from the paper. Turn oven off and leave hearts in for an hour.
You can store the hearts in an airtight container for a day until ready to use.
Berries
1 c raspberries (or your choice)
1 tsp sugar
1 Tbsp orange juice
1 Tbsp chocolate or orange liquor (optional)
Mix up to a day ahead and keep covered
Cream
2 Tbsp cream cheese
¼ c heavy cream
Zest of ½ orange
2 Tbsp confectioners sugar
1 Tbsp chocolate liquor (optional)
Mix all ingredients together in electric mixer until thick and smooth. Store in the refrigerator until ready to use. Will store at least two days.
To assemble: Divide berries and cream between each of the two hearts. Dust with cocoa if desired. Enjoy!
