Orange Chocolate Shortbread Hearts with a Rum Dip

Makes 24
Love is in the air with these show stopping Valentine’s Day treats created by Siúcra & Catherine Fulvio. Indulge your sweet tooth with our Orange Chocolate Shortbread Hearts with a Rum Dip - the perfect romantic dessert.
Orange Chocolate Shortbread Hearts with a Rum Dip
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Ingredients

For the biscuits
180g plain flour
60g Siucra caster sugar
A pinch of nutmeg
120g soft butter
1 orange, zest only
4 tbsp. cocoa powder, sieved
40g dark chocolate (min 70% cocoa solids), grated
40ml to 50ml cold water

For the dip
100g mascarpone
120ml cream
4 tbsp rum
½ tsp vanilla extract
4 tbsp. Siucra icing sugar

100g dark chocolate, melted
Orange zest, to decorate

To make the heart biscuits
1.    Preheat oven to 180°C/fan 160C°/gas 4 and line 2 baking trays with parchment paper. 
2.    Place the flour, Siúcra sugar and nutmeg into a bowl and rub in the butter until it resembles fine breadcrumbs. Add the orange zest, grated chocolate and sieved cocoa powder. 
3.    Add enough cold water for form a firm dough and lightly knead until combined.
4.    Wrap in parchment and leave to chill in the fridge for about 30 minutes before rolling out.   
5.    Dust a clean surface with a little sieved cocoa powder and roll out to 1 cm thick. 
6.    Using your heart shaped cutter, cut out shapes.
7.    Place the biscuits on a baking tray and bake in the preheated oven for about 14 to 16 minutes until cooked – this depends on the size of the biscuits. Remove from the oven, leave on the tray for 10 minutes before transferring to a cooling rack.

To prepare the dip
1.    Whisk together the mascarpone, cream, rum and vanilla extract.
2.    Fold in Siúcra Icing Sugar. Spoon into a bowl and arrange the biscuits around to dip.

To decorate the biscuits
1.    When cold, spoon the melted chocolate into a piping bag without a nozzle. Snip the end of the piping bag and drizzle the chocolate over the biscuits. Sprinkle over orange zest to decorate.