Holiday Planning & Ideas Valentine's Day Chocolate Filigree Hearts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on February 13, 2011 Share Tweet Pin Email 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 (surlatable.com) 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. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit