Chocolate heart slab
- 250g Asda White Chocolate
- 1/4 pot Asda Mixed Hearts, to decorate
- 1 tbsp dried cranberries, to decorate
Draw a heart on a sheet of non-stick baking paper with a pencil – it should be about 20cm at the widest point. (You could use an Asda heart-shaped cake tin as a guide). Put on a baking tray, pencil-side-down.
Break the chocolate into squares and put in a bowl. Stand over a pan of simmering water, making sure the base of the bowl doesn't touch the water, and leave until all the chocolate has melted.
Spread the chocolate inside the heart, reserving about 2 tsp. Sprinkle on the hearts and cranberries, and leave in a cool place to set. Once the chocolate has set, re-melt the reserved chocolate and drizzle it over the heart. The chocolate heart slab will keep for up to a week stored in an airtight container in a cool place.