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These cocoa sourdough hearts put a fun spin on classic Valentine treats. They’re soft with a little tang, loaded with chocolate flavor, and look charming while tasting great as a snack or dessert.
I made these for a Valentine’s get-together and was surprised how this sourdough twist turned simple bread into something everyone kept talking about.
Needed Ingredients
- Warm water: helps activate the starter and yeast, making the dough smooth
- Sourdough starter: gives natural flavor and texture, make sure it's bubbly and lively
- All-purpose flour: forms the dough’s base, fresher flour gives a better rise
- Chocolate chips: add melty chocolate bursts, pick quality ones for best flavor
- Unsweetened cocoa powder: brings rich chocolate notes, sift it to keep lumps away
- Sugar: softens the bitterness of cocoa with a hint of sweetness
- Salt: boosts the overall flavor and balances the sweetness
Step-by-Step How-To
- Start With Wet Ingredients:
- Mix sourdough starter with warm water and sugar in a big bowl. Stir gently till most sugar dissolves and starter blends well.
- Bring In Dry Stuff:
- Sprinkle in flour, cocoa, and salt. Use your hands or a spoon to mix into a sticky ball of dough.
- Knead The Dough:
- Dump dough on a floured counter and knead for about 10 minutes. This makes the dough stretchy and smooth, and mixes everything evenly.
- Let Dough Rise:
- Grease a bowl lightly and cover dough with a towel. Set it somewhere warm for about 2 hours, until it’s doubled.
- Create The Hearts:
- Heat oven to 375°F (190°C). Line a tray with parchment. Punch down dough, shape pieces into hearts by hand, and place them on the tray.
- Top With Chocolate Chips:
- Press chocolate chips into each heart so they stick during baking.
- Bake And Cool Down:
- Bake for 20 to 25 minutes until firm and a bit puffy. Let cool fully on a rack before digging in.
Once I shared these on Valentine’s Day, friends immediately wanted to know how I made them.
Easy Storage Ideas
Keep cooled hearts in a sealed container at room temp for a couple of days so they stay soft. For longer, freeze them in a tight bag and thaw at room temperature before eating. Don’t refrigerate or they’ll dry out.
Ingredient Swaps
Try swapping regular cocoa powder for dark cocoa to get a deeper, bitter chocolate taste. Add a pinch of cinnamon or chili powder into the dough for some warmth. Use white or caramel chips instead of chocolate for different sweet flavors.
Great Pairing Ideas
Pair these hearts with a warm cup of spiced hot chocolate to boost chocolate flavor. A spoonful of whipped cream or mascarpone highlights the sourdough’s tang nicely. Fresh berries add a fresh, bright touch.
Making these sourdough cocoa hearts is like sharing a little love you can eat. The tangy starter mixed with rich chocolate makes them a special treat anytime. Enjoy watching the dough rise and savor every heart-shaped bite.
Frequently Asked Cooking Questions
- → What makes the sourdough dough rise?
The gases from the sourdough starter’s natural fermentation puff up the dough, giving it a light and fluffy feel.
- → How do cocoa powder and chocolate chips affect flavor?
Cocoa gives a rich, slightly sharp chocolate taste, while chocolate chips melt for sweet bites inside each heart.
- → Why is kneading important for this dough?
Kneading builds the gluten network, which makes the dough smooth and stretchy. That helps it rise well and keep its shape while baking.
- → Can I use a different flour type?
All-purpose flour works best for a good texture and rise. You can try whole wheat for a nuttier punch, but it might not rise as much.
- → How can I tell when the hearts are fully baked?
The hearts feel firm, puffed up slightly, and have a light crust on the outside when they're done baking.
- → What’s the best way to store these sourdough hearts?
Keep them in a sealed container at room temp for a couple of days or freeze them to stay fresh longer.