February 14th is fast approaching and we thought you might like these super pretty chocolate ice heart eclairs. Make your Valentine’s Day even more special with these delicious treats.
- 1 x quantity choux pastry
- 500ml (18fl oz) vanilla ice cream
- 450g (1lb) dark (semisweet) chocolate, melted
- 50g (13/4oz) white chocolate, melted
- Wooden lolly sticks
- Piping (pastry) bag and 1.5cm (5/8in) serrated open nozzle
- Baking sheet
- Non-stick baking (parchment) paper or silicone liner (bake-o-glide)
- Vegetable oil spray
- Wire cooling rack
1. Preheat the oven to 160C (fan)/180C/350F/Gas Mark 4. Fill a piping (pastry) bag fitted with a 1.5cm (5?8in) serrated open nozzle (tip) with the chilled choux pastry. Pipe V shapes, with each length of the V approximately 6.5cm (21/2in), onto a baking sheet lined with non-stick baking (parchment) paper or a silicone liner (bake-o-glide).
2. Dip your fingertips in water and gently push the tops of the Vs down approximately 1cm (1?2in) to make slightly fatter at the top. Spray lightly with vegetable oil and bake in the oven for 45 minutes until golden brown. Transfer to a wire rack and allow to cool completely.
1. Split the choux hearts in half using a sharp serrated knife. Scoop out any webbed choux from the inside.
2. Place three small balls of ice cream into the choux hearts, one sitting at the base of the V and one each in the top parts of the heart.
3. Set the tops of the choux hearts back on and insert a wooden lolly stick into the bottom of the heart, right into the ball of ice cream. Set the hearts onto a baking sheet lined with non-stick baking (parchment) paper and place in the freezer for 1 hour.
4. To coat with melted chocolate, remove four hearts from the freezer one at a time. Dip first one side into the melted dark chocolate and then the other.
5. Set the heart back down onto the lined baking tray. Coat all four hearts, returning them to the freezer when you are ready to coat the next batch.
6. To add the white chocolate heart detail, melt the white chocolate, place in a small piping (pastry) bag and snip off the end. Pipe a double scribbly freehand heart onto the flatter side of each choc ice and store in the freezer until ready to serve.
Choc-Ice Hearts can be stored in the freezer in a sealed container or freezer bag for up to one month and served as and when needed.