These decadent, melt-in-your-mouth chocolate hearts are very easy to make. They are perfect as a Valentine’s Day gift or anytime you want to spoil someone.
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Chocolate and Valentine’s Day go together like a fish and water. Fortunately, I don’t usually wait for that one day a year to make these treats. You’ll love how quickly and easily they come together!
Now, chocolate is delicious as it is. I personally prefer a darker chocolate (anything < 70% cacao) but any chocolate will work here: dark chocolate, milk chocolate, or white chocolate.
Here’s my “secret” ingredient to make these treats so decadent: coconut oil. You won’t taste it but it will give your chocolate treats that “melt-in-your-mouth quality”.
I encourage you to use the best chocolate you can find and afford. Again, that may be milk chocolate or dark chocolate. If you’re like me, you already have a favorite type and brand of chocolate. We will need about 3.5 oz of chocolate.
To make these chocolate hearts a bit more special, I like to add whole hazelnuts. Trader Joe’s carries roasted hazelnuts from Oregon that I really like. If you can’t find them, you could also use whole almonds or pecans. Anything goes! You can also omit the nuts altogether – or make some with and some without nuts.
The 1 tablespoon of coconut oil is what makes these chocolate hearts so special and decadent. As coconut oil has a lower melting point, adding it gives these treats that “melt-in-your-mouth” quality. I like to use refined coconut oil – and trust me, you won’t taste it!
How to make the chocolate hearts:
Melting the chocolate:
First, you need to melt your chocolate. We need about 3.5 oz. I like to put my chocolate in a glass measuring cup that I put in a water bath over low heat. Breaking the chocolate in pieces helps but it might take a while before it’s all melted. You can add your one tablespoon of coconut oil at any time. Since coconut oil has a lower melting point, it will melt much faster than your chocolate.
Pouring the chocolate into the molds:
The next step is to pour the chocolate. Be careful not to drip any water (such as from the bottom of your glass jar) into the molds. Water and chocolate don’t like each other!! Since I like to add the hazelnuts, I fill just a bit of chocolate in each mold. In the past, I had placed the hazelnuts into the molds first and added the chocolate then. For some reason, the chocolate didn’t go all the way around the hazelnuts and the chocolate pieces didn’t look as pretty. So trust me on this one! To speed up the process of cooling and solidifying the chocolate you can pop the silicone mold in the freezer for about 10 – 15 minutes.
Placing the hazelnuts:
Once the little bit of chocolate in the bottom of each mold is solid, we add the hazelnuts. Again, feel free to use other nuts – or leave them out entirely.
Filling the molds with chocolate:
Now, we’ll fill the individual molds completely with chocolate. Don’t worry about spilling some chocolate but also don’t overfill the molds too much. When you’re done, let the chocolate cool down at room temperature. Trying to move the silicone mold to the freezer while the chocolate is still runny usually ends in the chocolate flowing everywhere. Again, trust me here.
I like to let the chocolate cool down for some hours and then move it to the freezer for about 1 hour.
Popping the chocolates out of the mold:
Here comes the fun part: popping the chocolates out of the mold. You simply turn the mold upside down, press with your thumb on the mold and out they come.
These chocolate hearts do best when you keep them in a dark cool place and enjoy them fairly soon after making.
They do make a perfect Valentine’s Day gift. You might like to put them in a pretty box or arrange them on a little plate. You can even add a pressed flower card. Of course, you can make these decadent chocolate hearts any time of year for any occasion – or for no reason at all :-).
Melt-in-your-mouth Chocolate Hearts
- Silicone molds
- 3.5 oz quality dark chocolate (can also use milk chocolate)
- 1 TBSP coconut oil
- 1 handful roasted hazelnuts (or other nuts, or omit)
- Break chocolate in smaller chunks. Melt chocolate and coconut oil in water bath over low heat.
- Pour just a bit of chocolate mixture into the individual molds. Place silicone in freezer for 10-15 mins.
- Put one hazelnut in each mold. Pour remaining chocolate mixture over hazelnuts to just about the top of the mold.
- Let cool at room temperature for a few hours. You can finish cooling it in the freezer for another hour then.
- Pop the chocolates out of the mold. Keep them in the refrigerator until ready to eat.