HowTo - Chocolate Filigree Hearts

Martha Stewart Living, February 2010

Delicate, lacy confections are sure to set your love's passion aflame. Crafted from piped melted chocolate, they're easy to make yet elegant enough to transform ordinary cupcakes into touching little works of art.

Chocolate Filigree Hearts How-To 

These make a delicious garnish for raspberry cupcakes with pink buttercream.

Trace the inside of a 2-inch heart-shaped cookie cutter ( onto parchment 30 times using a pencil. Flip parchment, and transfer to a baking sheet.

Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole.

Pipe chocolate into hearts, following outlines and filling in with squiggles (be sure squiggles are at least 1/4 inch thick so hearts won't break when removed).

Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula. Makes 30.

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