Food & Cooking Recipes Dessert & Treats Recipes Bittersweet Chocolate Hearts 1.7 (6) 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 Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: GENTL & HYERS Yield: 6 Use this recipe when making our Chocolate and Raspberry Heart Napoleons. Ingredients 7 ounces bittersweet chocolate, coarsely chopped Directions Cut parchment paper to fit a 9-by-13-by-2-inch pan. Brush vegetable oil in corners and center of the pan, pressing parchment to adhere it. Set aside. Bring a medium pot of water to a simmer. Place chocolate in a medium stainless-steel bowl; place the bowl over, but not in, the simmering water to melt the chocolate, about 4 to 6 minutes. Remove chocolate from simmering water. Thoroughly dry bottom of bowl; a drop of water will ruin the chocolate. Pour chocolate into prepared pan. Using a large metal offset (bent-neck) spatula, spread the chocolate evenly over the surface 1/6 inch thick. Freeze until chocolate sets, about 6 minutes. Working quickly, use a heart-shaped cookie cutter (3 1/4 inches across at widest point), to cut out 6 chocolate hearts. If chocolate begins to soften, return to freezer for several minutes. Run an offset spatula under the hearts, and place in a container. Cover and freeze until ready to use, up to 2 weeks. Cook's Notes Freezing these hearts eliminates the need to temper the chocolate. Print