No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Comments (4)

  • Darla Powell Love 3 Feb, 2015

    Chocolate bark works really well :)

  • jodigirl11 14 Feb, 2014

    I believe the chocolate should be tempered before piping. This will avoid having to add paraffin and prevent quickly melting. I wish the instructions would include this information...

  • irgrannygoo 29 Oct, 2011

    add a little parafin to the chocolate when you melt it. This will help the chocolate to hold it's shape, stay shiny and not melt as quickly.

  • SallyEBJ 13 Sep, 2011

    These are so sweet and easy to make. However, they seem to soften up really quickly once out of the freezer. Any suggestions for keeping them set and firm while on the cupcake?