In Good Taste Recipe: Hearts of Darkness by Maya Klein

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Hearts Of Darkness

By Maya Klein

2 large egg whites

1/8 teaspoon cream of tartar

½ cup sugar

3.5 ounces (100g) bittersweet or semisweet chocolate, finely chopped

Truffle Filling (recipe follows)

Preheat oven to 225°F with the rack in the center position. Have ready a large sheet pan lined with parchment paper. Beat egg whites until frothy and beat in cream of tartar. Beat eggs at high speed and gradually add half of sugar. Continue beating until whites are very stiff. Quickly beat in remaining sugar and chocolate. Transfer to a pastry bag (or a plastic bag with one corner cut off) fitted with a small open star pastry tip. Pipe twelve 2 ½” wide hearts on the parchment. Pipe an edge on each heart, then a second layer on each edge. Bake 40-50 minutes, or until hearts are dry and crisp. Turn off oven and leave door ajar until hearts are completely cool. Transfer truffle mixture to a pastry bag (or a plastic bag with one corner cut off) fitted with a small open star pastry tip. (If necessary, warm mixture until soft before piping). Pipe truffle mixture into the open center of each heart. Store at room temperature up to one day or refrigerate up to one week. Yields twelve hearts, four to six servings.

TRUFFLE FILLING

¼ cup heavy whipping cream

1 tablespoon sugar

3.5 ounces (100g) bittersweet, semisweet, or milk chocolate, coarsely chopped

¼ cup unsalted butter, at room temperature.

Heat ½ inch of water to boiling in a medium frying pan; turn off heat. Combine the cream and sugar in a small metal bowl and warm in the water, stirring until the sugar dissolves, set aside. Place the chocolate in a separate metal bowl, place in bowl in water, and let rest five minutes; whisk until smooth. Scrape chocolate into cream and whisk until smooth. Add butter and whisk until smooth. If necessary to soften mixture, reheat water and place bowl of mixture in the water for a few minutes. Yields about a cup.

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