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Chocolate Hearts

Average: 5 (3 votes)
(3 votes)
Chocolate Hearts

Chocolate Hearts - Small, tempting treats for Advent and Christmas

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Health Score:
71 / 100
50 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Buckwheat and pumpkin seeds not only give the dough of the hearty biscuits a special bite, but also provide beneficial nutrients and fibre.

Groats from whole peeled and coarsely ground buckwheat grains are available ready-packed. It is rich in minerals, protein, fibre and vitamins B1, B2 and B6.

Development of this recipe:


3 Tbsps Pumpkin seed
1 oz Buckwheat flour
4 ozs Cornmeal
4 ozs Whole wheat flour
1 pinch cream of tartar
3 ozs sugar
1 pinch salt
4 ozs Cultured butter
1 oz White couverture chocolate
1 oz Milk chocolate couveture
1 oz Dark couverture chocolate
How healthy are the main ingredients?
sugarWhole wheat flourPumpkin seedsalt

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Skillet, 1 Small plate, 1 Kitchen scale, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer (with dough hook), 1 Rolling pin, 2 Baking sheets, 1 Parchment paper, 1 Cookie cutter (heart, 4 cm diameter), 2 large Wire racks, 1 Small pot, 3 small Bowls (metal), 3 small Freezer bags, 1 Kitchen shears

Preparation steps

Chocolate Hearts preparation step 1

Toast pumpkin seeds along with the buckwheat groats in a frying pan until golden brown. Place on a small plate and let cool.

Chocolate Hearts preparation step 2

Mix seeds and buckwheat groats with cornmeal and whole-wheat flour, cream of tartar, sugar and 1 pinch of salt in a mixing bowl.

Chocolate Hearts preparation step 3

Cut butter into small pieces and add to dry ingredients with 2 tablespoons of cold water.

Chocolate Hearts preparation step 4

Knead with the dough hook of a hand mixer to a smooth dough and roll out approximately 1/4-inch thick on a floured surface.

Chocolate Hearts preparation step 5

Line 2 baking sheets with parchment paper. Cut out the dough into 60 hearts 1-1/2 inch diameter and place on the sheets. Bake sheets successively in preheated oven on the middle rack 350°F/convection 325°, about 12 minutes.

Chocolate Hearts preparation step 6

Allow baked hearts to cool on the parchment paper on a wire rack. Fill a small pot about 2/3 with water and bring to a boil. Reduce to the lowest heat so that the water only boils slightly.

Chocolate Hearts preparation step 7

Chop white couverture, whole milk chocolate coating and dark couverture, keeping separate by variety, and put in 3 small metal bowls. Melt the chocolate in the bowls over the hot water bath, stirring.

Chocolate Hearts preparation step 8

Fill melted chocolate (separated by color) into 3 small freezer bags and cut a small corner in each bag.

Chocolate Hearts preparation step 9

Pipe the chocolate coatings in 3 stripes on the cooled hearts. Allow to dry and then remove the chocolate hearts from the baking paper.