Makes 4 hearts – Prep: 15min
Surprise your Valentine!
2 tbsp sugar
a pinch of cinnamon
8 crustless white sandwich bread slices
8 tbsp chocolate spread
25g icing sugar + extra to serve
1 tbsp Amaretto (optional)
raspberries, to serve
Start with the whipped cream: Put the cream and icing sugar in a jug and beat until stiff. Fold through the Amaretto, if using. Refrigerate until serving.
Crack the egg into a deep plate, add the milk, sugar and a pinch of cinnamon and beat until well mixed.
Cut out 8 large hearts from the bread slices. Spread the chocolate spread onto 4 hearts and top with the remaining 4 hearts.
Melt 10g of butter in a large frying pan, big enough to fit 2 hearts.
Dip two hearts into the egg mix, so that the bread is fully covered in egg. Fry the hearts in the butter for a few minutes until browned all around, then put on a plate. Melt the remaining 10g of butter and fry the remaining two hearts.
Dust the hearts with a bit of icing sugar and serve with a dollop of whipped cream and raspberries.