Homemade Dark Chocolate Hearts 3 Ways

2/8/16

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Valentine's Day is coming up and nothing says I love you like a pile of chocolate. And even better than a pile of chocolate, is a pile of three different types of flavoured chocolate. I've coincidentally produced a bunch of pink recipes this month so far – everything from Buttercream Dipped Pretzels to Beet & Pomegranate Lemonade. But I think this recipe takes the cake for the most indulgent, yet easiest Valentine's recipe.

Whether you've got a longterm love, or you just want to show your family and friends that they're appreciated, they are sure to swoon over these Homemade Dark Chocolate Hearts 3 Ways.

These chocolate hearts are so simple to make that it almost shouldn't be considered a recipe. All you need is a $10 chocolate mould from a kitchen store (I've linked to the one I use on my Shop page), a bag of store-bought chocolate chips, and then your fillings. Technically you don't even need fillings, but I LOVE me some mint chocolate and I love adore toffee. The chilli peppers? They're super on trend!

The weather in Toronto has been eerily warm the past little while – it's really a first for us Canadians, who are used to -20 C winters. Last week we broke a record for the warmest day in February at a beautiful 15 C degrees, and I managed to get out over the weekend to run some errands and literally walked everywhere. I managed to make it down to Little Italy, which I consider one of the most romantic neighbourhoods in the city. Nothing like a little stroll around town to get you in the mood for “love day”.

Will you be making some DIY treats for your valentine this year? Let me know if you end up giving these Homemade Dark Chocolate Hearts a try – I'd love to see your creations on Instagram and Twitter!

Print Recipe

Homemade Dark Chocolate Hearts 3 Ways Yum

These Homemade Dark Chocolate Hearts are easily made 3 ways with a chocolate mould! Flavours pictured: chilli pepper, mint and toffee.

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Rating: 5
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Course

Dessert

Prep Time

15 minutes

Cook Time

1 minutes

Servings

chocolates MetricUS Imperial

Ingredients

• in Chocolate mould [the link to the one I useon my "Shop" page
• 1 cup dark chocolate chips
• 1 tbsp whipping cream

Additions *note: these measurements are for about 1/3 of the chocolate mixture to account for 3 different fillings*

• 1 tbsp Skor toffee bits
• 1/4 tsp peppermint extract
• 1 1/2 tsp fresh chilli pepper minced

Course Dessert Prep Time 15 minutes Cook Time 1 minutes Servings chocolates MetricUS Imperial Ingredients in Chocolate mould [the link to the one I useon my "Shop" page 1 cup dark chocolate chips 1 tbsp whipping cream Additions *note: these measurements are for about 1/3 of the chocolate mixture to account for 3 different fillings* 1 tbsp Skor toffee bits 1/4 tsp peppermint extract 1 1/2 tsp fresh chilli pepper minced

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Before melting chocolate chips, prepare your chosen fillings to mix in right away. Once the dark chocolate is melted, you'll want to move fast to ensure an easy time filling the moulds.
2. In microwave safe dish, microwave chocolate chips with whipping cream for about 45 seconds, removing from microwave every 10 seconds to stir until chocolate mixture is perfectly smooth without lumps.
3. Divide chocolate mixture in 3 to account for 3 fillings. Add chosen fillings to each in the amount listed above. You can add more or less depending on what kind of chocolate you're choosing to make.
4. Spoon melted chocolate into chocolate moulds, and using a spatula, wipe excess from moulds.
5. Freeze for about 2-3 hours, then move to refrigerator and enjoy! Will keep up to a week refrigerated, and longer in the freezer.