Chocolate Hearts with Honey-Caramel Sauce

1. Chill a medium mixing bowl and the beaters of an electric mixer.

2. Place chocolate in a heavy medium saucepan over low heat, stirring constantly until partially melted; immediately remove from heat and stir until smooth. Cool slightly.

3. In a chilled mixing bowl beat whipping cream with the chilled beaters on medium speed until stiff peaks form. Cover; chill until needed (up to 1 hour).

4. In a heavy small saucepan stir together egg yolks, milk, and sugar. Bring to a gentle boil over low heat, stirring constantly. Reduce heat. Cook and stir for 2 minutes. Remove from heat and pour mixture into a medium mixing bowl; add liqueur and cinnamon. Stir to combine. Add the melted chocolate, 2 tablespoons at a time, to the hot mixture, beating with an electric mixer on low speed until combined (mixture will be thick). Add 1/2 cup of the whipped cream and continue beating on low speed until smooth. Gently fold in the remaining whipped cream.

5. Line 6 individual heart-shaped pans (about 3 inches in diameter) or 6-ounce custard cups with plastic wrap, allowing edges to hang over sides. Spoon chocolate mixture evenly into pans. Cover with heavy foil; freeze until firm (about 4 hours) or for up to 1 month.

6. Before serving, remove pans or cups from freezer. Invert onto a baking sheet. Remove plastic wrap. Smooth tops of desserts with a knife that has been dipped in hot water. Let desserts stand for 15 minutes at room temperature.

7. If desired, for a cocoa design, cut several 1/4-inch-wide strips of paper, making each strip slightly longer than one of the heart-shaped or round desserts. Place the strips atop one of the desserts in a lattice design. Sift cocoa atop. Carefully remove strips. Repeat with the remaining desserts.

8. To serve, spoon Honey-Caramel Sauce atop 6 dessert plates, if desired. With a spatula, transfer the desserts to the dessert plates, placing them atop sauce. Dollop with whipped cream and top with Candied Orange Peel, if desired. Serve immediately. Makes 6 desserts. Nutrition facts are for hearts only.

Honey-Caramel Sauce

1. In a heavy small saucepan cook and stir honey over medium-high heat until bubbly and foamy. Reduce heat to medium. Continue to cook and stir until foam is dark golden brown (the color of a penny). This should take about 6 minutes. Remove from heat and stir in whipping cream. Return to heat. Cook and stir about 2 minutes or until slightly thickened. Cover surface with plastic wrap. Cool. Makes about 1 cup.

Candied Orange Peel

Candied Orange Peel:

1. With a vegetable peeler or small knife, cut strips of peel from orange, leaving the white pith behind. Use the rest of the orange for another purpose. Cut the strips of orange peel into thin julienne strips (about 1/8-inch wide). Place peel in a small pan of boiling water for 2 minutes; drain. Remove peel. In same pan combine water and sugar. Bring to boiling, stirring until sugar is dissolved. Reduce heat. Add peel. Simmer, uncovered, for 12 to 15 minutes or until the peel is transparent; drain. With a fork, transfer peel to a sheet of buttered foil; cool thoroughly. Use immediately or transfer to a tightly covered storage container and store in a cool, dry place for up to 1 week.