Blog Navigation

Blog categories

View all categories

Search in blog

Latest posts

Making chocolate surprise eggs for children
Making chocolate surprise eggs for children
Posted in: Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-05
0 Liked

Do you want to surprise your children with a homemade surprise egg for Easter? These surprise eggs are quick and easy...

Read more
Chocolate bonbons - recipe to copy
Chocolate bonbons - recipe to copy
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2025-04-07
1 Liked

In this recipe, we show you how to make your own chocolate bonbons at home. The little eggs are filled with a...

Read more
View all latest posts

Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more
The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
2023-02-28
6 Liked
The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
Read more
Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
View all popular posts

Raspberry and vanilla heart biscuits

7 Liked
3 Comments
★★★★★ (5.0)
 

Raspberry and vanilla heart biscuits - a real eye-catcher

You have to try this biscuit. There is a crunchy shortcrust pastry at the bottom and a melt-in-the-mouth white ganache made from vanilla seeds and freeze-dried raspberries on top of the biscuit. The whole biscuit is then coated with the pink ruby couverture and decorated with freeze-dried raspberry pieces. This recipe is perfect for Valentine's Day or just for a cosy coffee afternoon with your loved one. I hope you enjoy baking it!

Most important key data

Quantity: 60 pieces

Baking time: approx. 12-15minutes

Difficulty level: Easy

Shelf life: 3 weeks

Shortcrust pastry

Granulated sugar75 g
Butter | cold150 g
Whole egg (beaten egg)40 g
White flour225g
Salt1 pinch of
Vanilla seeds1 pinch of

Ganache

Whole cream125 g
Vanilla seeds1 pinch
Couverture | white310 g
Butter | soft40 g
Raspberries | freeze-dried15 g

Additionally

Ruby Couvertureapprox. 300 g

Raspberries | freeze-dried
f. Decoration


little

Making the shortcrust pastry

Start by making the shortcrust pastry. Beat the granulated sugar with the soft butter until fluffy and then add the whole egg and stir in briefly. Then add the salt, vanilla seeds and white flour. Mix everything together again briefly with a hand mixer and then pour the "crumbly" dough onto your work surface. Now knead everything together to form a firm dough, press it flat, wrap it in cling film and put it in the fridge for an hour. While the dough is cooling, you can make the vanilla and raspberry ganache.

Making the ganache

Bring the full cream and vanilla seeds to the boil in a pan. As soon as it boils, remove the pan from the heat and add the couverture to the pan. Leave to stand for approx. 1 minute.

Then stir carefully with a whisk until all the couverture pieces have dissolved and a nice homogeneous ganache has formed.

Then leave the ganache to stand at room temperature for approx. 10 minutes, checking the temperature from time to time. The ganache should now cool down to 30°C before adding the softened butter. As soon as the ganache has reached 30°C, add the butter to the ganache and stir everything together to form a nice homogeneous mixture. Cover with cling film and place in the fridge for 30-60 minutes to firm up a little.

In the meantime, take the now firm dough out of the fridge, knead briefly and roll out to a thickness of 5 mm using a little flour and two rolling pins. Now you need a heart cutter (we used a heart cutter with a diameter of 4.5 cm). Cut out the hearts and place on two baking trays lined with baking paper. In the meantime, preheat the oven to 170° C fan. Place the biscuits in the oven for approx. 12-15 minutes, allowing them to colour a little.

Leave the hearts to cool after baking. As soon as they have cooled sufficiently, you can take the ganache out of the fridge. Now add 15 g of freeze-dried raspberries. Using a rubber scraper, carefully mix them into the ganache and fill half of the finished ganache into a piping bag with a 10 mm nozzle.

Now pipe a ganache heart onto each heart biscuit. The best way to do this is to pipe two small strands onto the heart, working from the curve towards the tip.

At the end, carefully dip the finished hearts in tempered Ruby Couverture and place them on baking paper using a small angled spatula. Finally, sprinkle a few freeze-dried raspberries over the still moist hearts and you're done!

Shelf life & storage

It is best to store the finished hearts in an airtight tin in a cool, dry place. They will then keep for about 3 weeks, but they certainly won't get that old. They are far too good for that!

Print recipe
Pin the recipe
To Instagram

Nutritional values / 100 g

Energy value in kJ: 2059 kJ | Energy value in kcal: 491 kcal | Fat: 30 g, of which saturated fatty acids 19 g | Carbohydrates: 50 g, of which sugar 37 g | Protein: 5 g | Salt: 0.1 g

 
Posted in: Sweet recipes, Cakes and pastries, Cookies and biscuits

Leave a comment

★
★
★
★
★
Security code

Comments

  • Himbeer-Vanille Herz Kekse
    By: Étienn On 2025-01-20
    Rating:
    ★★★★★ (5.0)

    Guten Tag,
    Das Rezept klingt sehr lecker! Ich habe aber noch 2 Fragen dazu.
    1. Wie viel Vollrahm muss man nehmen? In der Zutatenliste steht nichts vom Rahm, aber in der Rezeptbeschreibung schon.
    2. Ist es möglich das Rezept vegan zu machen, indem man anstatt 1 Ei eine Banane nimmt und pflanzliche Butter und Rahm verwendet?
    Vielen Dank für eure Antwort,
    Étienne

    Replied by: Rebecca Odermatt On 2025-01-20 Hallo Étienne

    Besten Dank für Deine Nachricht. Für das Rezept benötigst Du 125 g Vollrahm. Natürlich kannst Du das Rezept dazu auch Vegan herstellen und einen Veganen Mürbeteig dazu herstellen.
    Ganz liebe Grüsse Rebecca

  • Rezept Himbeer-Vanille-Herz-Keks
    By: Renate Schneebeli On 2025-01-19
    Rating:
    ★★★★★ (5.0)

    Hallo liebes mini SCHOGGI Team

    Wieviel Rahm muss ich bei der Ganache nehmen?

    Besten Dank und freundliche Grüsse
    Renate Schneebeli

    Replied by: Rebecca Odermatt On 2025-01-20 Hallo Renate

    Für die Ganache benötigst Du 125 g Vollrahm.
    Ganz liebe Grüsse Rebecca

  • Himbeerherzli
    By: Sibylle Tanner On 2025-01-19
    Rating:
    ★★★★★ (5.0)

    Eine frage zum Rezept.
    Ihr habt den Rahm vergessen .
    Wieviel muss man für die Ganache nehmen.?

    Replied by: Rebecca Odermatt On 2025-01-20 Hallo Sibylle

    Für das Rezept benötigt man 125 g Vollrahm.

    Ganz liebe Grüsse Rebecca

Related posts

Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative roulade
Make your own decorative roulade
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12 Liked
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon stars recipe
Cinnamon stars recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
24 Liked 1 comment
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
Read more