Crispy Valentine Heart Pops

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Treat the one you love to these delicious crispy heart pops this Valentine’s Day.

6 servings

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Crispy Valentine Heart Pops

For the heart pops:

300 g Dr. Oetker 26% White Chocolate (x2 bars)
75 g Unsalted Butter (3 oz)
50 ml Golden Syrup (2oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
Dr. Oetker Red Extra Strong Food Colour Gel (Approx 15 drops)
100 g Rice Krispies (3 1/2 oz, or toasted rice cereal)

To decorate:

Dr. Oetker Chocolate Hearts
about 5 g Dr. Oetker Fairy Princess

preparation

Preparation

Step 1: Line a large board or tray with baking parchment. Break up 225g (8oz) White Chocolate into a large heatproof bowl. Add the butter and syrup. Place the bowl over a saucepan of barely simmering water until melted. Remove from the water, stir in the Vanilla Extract and about 15 drops Red Food Colour Gel and mix well to make a pretty pink coloured mixture.

Step 2: Stir in the rice cereal and mix well to make sure the cereal is well coated. Transfer to a bowl and leave to cool..

Step 3: Divide the mixture into 6 equal portions. Place an 8cm (3 ¼ inch) heart shaped cookie cutter on the lined board and firmly press a portion of the mixture into the cutter, making sure it fills the cutter completely. Remove the cutter and turn the crispy heart shape over. Repeat with the other portions.

Step 4: Carefully push a cake pop or lolly stick through the bottom of the heart into the middle, and press down gently to make sure the stick stays in place. Chill for at least 30 minutes until firm and set.

Step 5: To decorate, put the remaining White Chocolate in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and cool for 10 minutes.

Step 6: Hold a heart pop over the bowl of melted chocolate and spoon chocolate over half the heart, spreading the chocolate smoothly using the back of the spoon, to cover half the top and side. Place back down on the board and sprinkle with Pink Neon Sugar before the chocolate sets. Use a small dot of melted chocolate to stick the Chocolate Hearts in place.

Step 7: Once all the hearts have been covered and decorated in the same way, leave them in a cool place for a few minutes to set. Your Valentine hearts are now ready to serve and enjoy!

1 portion = 91g

Nutritional Information for the recipe Crispy Valentine Heart Pops

Per Serving Per 100 g / ml
Energy 2219 kJ
530 kcal
2240 kJ
535 kcal
Fat 32.04 g 32.37 g
Carbohydrate 54.44 g 54.99 g
Protein 6.07 g 6.13 g

preparation

Preparation

Step 1: Line a large board or tray with baking parchment. Break up 225g (8oz) White Chocolate into a large heatproof bowl. Add the butter and syrup. Place the bowl over a saucepan of barely simmering water until melted. Remove from the water, stir in the Vanilla Extract and about 15 drops Red Food Colour Gel and mix well to make a pretty pink coloured mixture.

Step 2: Stir in the rice cereal and mix well to make sure the cereal is well coated. Transfer to a bowl and leave to cool..

Step 3: Divide the mixture into 6 equal portions. Place an 8cm (3 ¼ inch) heart shaped cookie cutter on the lined board and firmly press a portion of the mixture into the cutter, making sure it fills the cutter completely. Remove the cutter and turn the crispy heart shape over. Repeat with the other portions.

Step 4: Carefully push a cake pop or lolly stick through the bottom of the heart into the middle, and press down gently to make sure the stick stays in place. Chill for at least 30 minutes until firm and set.

Step 5: To decorate, put the remaining White Chocolate in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and cool for 10 minutes.

Step 6: Hold a heart pop over the bowl of melted chocolate and spoon chocolate over half the heart, spreading the chocolate smoothly using the back of the spoon, to cover half the top and side. Place back down on the board and sprinkle with Pink Neon Sugar before the chocolate sets. Use a small dot of melted chocolate to stick the Chocolate Hearts in place.

Step 7: Once all the hearts have been covered and decorated in the same way, leave them in a cool place for a few minutes to set. Your Valentine hearts are now ready to serve and enjoy!

1 portion = 91g

Nutritional Information for the recipe Crispy Valentine Heart Pops

Per Serving Per 100 g / ml
Energy 2219 kJ
530 kcal
2240 kJ
535 kcal
Fat 32.04 g 32.37 g
Carbohydrate 54.44 g 54.99 g
Protein 6.07 g 6.13 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No