Be Still My Chocolate (Candy) Heart

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These impressive treats rate a “WOW!” As it does take a little practice to get the coloring and swirling right in the silicone molds, this recipe rates a “Coping” on the Stress-O-Meter (However, after your first batch, the stress needle will lower to a “Relaxed” reading!)

Are you looking for something fun, easy, delicious, and creative to make for those you love (or even those you just tolerate)? In that case, homemade chocolate candy hearts are the answer.  You won’t believe how simple they are to make, with only three essential ingredients and a silicone heart mold.  You will need semi-sweet (or milk) chocolate chips, white chocolate chips, a little coconut, canola, or vegetable oil to make the candy. The silicone mold makes it come together. That’s it!  If you like sprinkles, bring ‘em on.  Simply line the bottom of the molds with a layer of sprinkles and spoon the chocolate over them.  I prefer the artistic expression of swirling the white chocolate and the semi-sweet chocolate together to create a unique design.  If you like red or pink-colored chocolate, add a couple of drops of red food coloring to the white chocolate until you achieve the desired shade. Now you have three colors to swirl together.

Melt the chocolate chips in the microwave at 30-second intervals.  Once the chips are melted, coconut/vegetable/canola oil is added at a teaspoon at a time until the chocolate is shiny and slides easily off a spoon.  If using sprinkles, spoon a layer of white chocolate over the sprinkles and top with a semi-sweet chocolate layer.  If making swirled hearts, add alternating spoonfuls of the white, semi-sweet, and any other color into the mold.  Using a small knife or a toothpick, swirl the colors together, making sure that your swirls reach the bottom of the mold.  When the molds are filled, place in the freezer for 15 minutes.  Chocolates can be removed by gently twisting the mold to loosen and then applying light pressure to pop them out.  The mold is dishwasher safe. Easy clean-up!

If you have never used a silicone mold, they are a blast!! I own a heart mold, leaf mold, holiday mold, and two seashell molds. All are silicone. They are so much fun.  I’m not artistically gifted, so it took a little practice to learn how to best swirl the colors, but it’s not hard.  All types of chocolate chips will work.  I’ve used gourmet brands and flavored varieties.  Be sure to check the bag for any special melting instructions. I’ve had some brands that melted best at 50% power.  Chocolate chips can be overcooked and will “seize up,” making it nearly impossible to use.  If that happens, try adding oil and rapidly stir.  Sometimes a teaspoon or two of boiling water will revitalize the chocolate.  The best bet is to always stir at 30-second increments and reduce to 10-second increments after a minute.  If you enjoy making candy molds, you may want to consider using candy melts instead of chocolate chips.  The wafer melts contain fat, so no need to add oil. They melt beautifully and come in a wide variety of colors.  I add a drop of flavor extract to them for additional flavor. 

Your first adventure into making homemade chocolate hearts may take a little time for you to find your groove.  I suggest that you might want to make just a couple candies as a test run and see how your swirls turned out. Once you get it down, it takes mere minutes to fill the mold.  These chocolates make awe-inspiring gifts for co-workers, friends, and neighbors. Amp up the presentation by investing in some cute candy boxes or bags.  This is genuinely an Impress, NOT Stress cooking experience. ❤❤❤

A plate of multi-colored chocolate candy hearts
These impressive treats are as much fun to make as to eat.
Ingredients: White chocolate, semi-sweet chocolate and coconut oil
Ingredients: White chocolate, semi-sweet chocolate and coconut oil
White chocolate chips in bowl with silicone whisk
Melt chips in microwave, stirring every 30 seconds with a silicone whisk
bowl of smooth, melted white chocolate
Add oil until mixture easily coats a spoon and is smooth and shiny
bowl of slighted melted chocolate chips with whisk
Repeat melting process with semi-sweet chocolate chips
White and semi-sweet chocolate chips are kept warm in a pan of hot water
If necessary, keep chocolate mixture warm in a hot water bath.
Sparkles are layered at bottom of the mold.
If desired, place sprinkles in a layer at the bottom of the mold
White chocolate is poured in mold on top of sprinkles
Top sprinkles with layer of white chocolate and a layer of semi-sweet chocolate
To create swirled candy, spoon melted chocolate in random pattern and swirl with a toothpick or small knife.
To create swirled candy, spoon melted chocolate in random pattern and swirl with a toothpick or small knife.
Chocolate Melts, sprinkles and silicone mold
Chocolate Melts can be used in place of the chocolate chips. No oil is needed.
Yum!!

Be Still My Chocolate Heart

Recipe by Jane BruceCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

Directions

  • Place the semi-sweet chocolate chips in a microwave-safe bowl and place bowl in the microwave and nuke for 30 second on high power. Remove the bowl from the microwave and stir the chocolate.
  • Place the bowl back into the microwave and nuke it for another 30 seconds on high power. Remove the bowl and stir.
  • Return the bowl to microwave and continuing cooking on high power in 10 second increments, stirring after each time until the chocolate is smooth and fully melted and smooth. (You may need more or less oil). Do not over cook! Remove bowl.
  • Stir in coconut oil, one teaspoon at a time until the chocolate slides easily off the spoon and is shiny.
  • Repeat process with white chocolate chips.
  • If desired, spoon out a ¼ cup in a separate bowl and add a few drops of food coloring to obtain desired shade of pink or red.
  • For sprinkle candies, layer the bottom of the molds with a layer of sprinkles and spoon in a layer of white chocolate and then a layer of semi-sweet chocolate
  • Spoon the semi-sweet chocolate, and white chocolate into the molds in random patterns, add red chocolate as desired for a contrast color. Fill the molds to the desired thickness of the candy hearts. Using a toothpick or small knife swirl the colors to combine creating a pleasing pattern. Make sure that the toothpick reaches all the way to the bottom of the mold for even distribution of the colors. (When the molds are popped out, the bottom is the top!)
  • When molds are filled, place in the freezer for 15 minutes to set. Pop out the candy by slightly twisting the mold or gently pushing the bottom of the mold.

Notes

  • 24 oz is the size of most large chocolate chip bags, however gourmet chips may contain less.  No worries, just watch the cooking time and you probably won’t need as much oil. The quality of the chocolate chips will be reflected in the taste of the candy.
  • Always check the instructions on the chocolate chip bag for melting instructions, depending on the ingredients, nuking at 50% power may be necessary to avoid over cooking (you will still need to add the oil after melting)
  • Do not coat mold in non-stick spray. Silicone molds are non-stick.
  • If chocolate is over-cooked it will seize up and become unmanageable, add a little oil and stir vigorously.
  • Candy melts can be used instead of chocolate chips. Candy melts come in a wide variety of colors and do not require adding oil.
  • You may want to experiment with a couple of molds before filling all 24 to get a feeling of how to swirl the chocolate.
  • This recipe works works for all shapes of silicone candy molds.

Visit My Favorite Valentine’s Day Tool & Products

Silicon Heart Mold

I use my silicone mold for candy, ice and jello. It’s easy to use and easy to clean!

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