Chocolate Raspberry Hearts – a delicious recipe with dough sheet, hazelnut, raspberries, chocolate chips, egg, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 375u00b0F. Line large cookie sheet with cooking parchment paper.
2
Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
3
Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
4
Bake 13 to 17 minutes or until hearts are golden brown.
5
In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.
107
kcal
Calories
6
g
Fat
13
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 ounces dough sheet, 1/3 cup hazelnut spread with cocoa, 24 raspberries, 2 tablespoons dark chocolate chips, and more.
Yes, Chocolate Raspberry Hearts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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