Homemade Chocolate Hearts

CH feature

Sometimes there’s nothing better than homemade treats, so today I thought I’d share an idea for a few variations on chocolate hearts. They’re delicious, easy to make, and with Valentine’s Day coming up, they make a great thrifty gift!

Step One: 


You can use any moulds to make these chocolates, but I’m using mini silicone cupcake cases. They make it really easy to peel away from the chocolates later on. You’ll also want to prepare your toppings at this stage. I chose raisins, chopped walnuts, and raspberries (freeze-dried). I love mixing raspberries into greek yogurt for breakfast and this is a really great way to use up all the crumbly bits you get in the packet.

You can put almost anything in your chocolates – dried fruit, nuts, even a sprinkling of sea salt or chili.

Next, start melting your chocolate. Gently heat some water in a saucepan and place a bowl over the top to melt your chocolate in. Be sure not to let any water into the melting chocolate, because that chocolate will freak out and you’ll have to start over.

You can either use a basic cooking chocolate, or indulge in some higher quality stuff. Either way, it’s chocolate, so you can’t really go wrong.

Step Two: 

first layer

Depending on the type of chocolate you’re using, it’ll take anywhere from 5-10 minutes for the chocolate to melt. Don’t rush it – just wait for a silky texture that drips from the spoon. If you try to heat it too quickly or don’t let it melt for long enough the texture will be funky. So relax.

When it’s dripping from the spoon, remove the bowl from the heat and let it cool for a minute or so.

Next, coat the bottom of each mold with a layer of chocolate.

Step Three:


Now it’s time to divide up the toppings. Sprinkle a layer into each mold, and use a spoon to sink them into the first layer of chocolate.

Step Four:

second layer

Now it’s time to seal up those toppings with a second layer of chocolate. You can sprinkle any leftover toppings over this final layer as well, but make sure to press them into the chocolate so that they don’t fall out later.

Step Five:


Fridge time! I like to put mine on a plate, because it holds the coldness of the fridge when you take them out later.

It’s super tempting to check on them every hour, but they’ll take a night to fully set.

Step Six:


When your chocolates are fully set, it’s time to pop them out of those moulds. Gently remove them, and they’ll be ready to enjoy!


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