Chocolate Covered Perilla Hearts Recipe

How to Make

Roast the perilla seeds over a medium flame for about 3 to 4 minutes. Keep stirring to ensure even roasting. The seeds will release a nutty aroma when ready.

In another pan, caramelize the sugar by heating it over a medium flame until it turns golden brown. You can swirl it around for even melting, but don't use a spatula or spoon. Once done, add the perilla seeds to this and mix to evenly coat.

Transfer the now-cooled perilla seeds on a baking sheet lined with a baking tray. Arrange cookie cutters on the paper. Fill each cookie cutter with the caramelized perilla seeds mixture.

Melt the dark chocolate using a double boiler or microwave. Stir until smooth.

Spread the melted chocolate into the caramelized perilla seed cookies, then use a spatula to evenly spread.

Finally, decorate with sprinkles and allow the cookies to cool and the chocolate to set. Once the chocolate and caramel have hardened, remove the cookies from the cookie cutters, and serve.

What Are Perilla Seeds, and Why Use Them Here?

Small and fragrant, perilla seeds are traditionally grown in Northeast Indian kitchens, especially in states like Meghalaya, where they are roasted and then mashed into chutneys and other traditional dishes. Like sesame seeds, but with their own personality, they have a nutty, somewhat earthy flavor that intensifies when roasted. This recipe for chocolate-covered perilla hearts is a way to include a healthy, little-known ingredient into a well-known chocolate-dipped delicacy. Perilla seeds are particularly prized for being high in protein, antioxidants, and omega-3 fatty acids.

Pro Tips for Clean Cookie Cutter Shapes

1. While the caramel mixture is still warm, work with it. The mixture becomes rigid and challenging to shape after it cools, making it challenging to obtain clean, even hearts. Mix the caramel and seeds together quickly, working in small batches if necessary.
2. Firmly and uniformly press into the cutters. After removing the mixture from the cutter, a loosely packed mixture may crumble, so compact it firmly into every corner using the back of a spoon. Each heart retains its shape after cooling thanks to uniform pressure.
3. Before removing the hearts, allow them to cool fully. They may break or lose their shape if you attempt to remove them while they are still soft and warm. Allow them to sit at room temperature for a few minutes, or place them in the refrigerator for a short while to expedite the process.
4. Before using your cookie cutters, lightly oil them. When the caramel mixture sets, a thin layer of butter or oil on the cutter's interior facilitates a clean release. When removing the formed hearts, this little procedure can save a great deal of frustration.
5. To prevent the caramel from hardening too quickly, work in tiny batches. Keep the caramel mixture warm over very low heat in between batches if you're creating a big batch. It gets challenging to squeeze a caramel into the cutters cleanly if it hardens entirely before shaping.

How to Store Your Perilla Hearts

• The completed hearts should be kept out of direct sunlight and heat at room temperature in an airtight container. As a result, the chocolate covering remains glossy and hard.
• When stored correctly, these goodies can last up to five days. Over time, the caramel foundation could get a little softer, but it's still delicious.