How to make chocolate hearts

If you'd like to make a super easy but mega cute looking treat for someone you love, how about these secretly simply chocolate sprinkle hearts?

It's a great activity for kids to try this Valentine's Day.

To make them, all you need is a heart-shaped chocolate mould, a few spoonfuls of sprinkles, and some milk chocolate.

Here's how to make these fun chocolate hearts.

Instructions

Put a pinch of sprinkles into the bottom of each hole, so that it just covers the base

Melt the chocolate in a bowl using 10-second blasts in the microwave then pour into the mould, filling each hole just shy of the top.

Use a dough scraper or spatula to scrape away the excess chocolate.

Leave to sit for 10 minutes, then transfer to the fridge to set.

Once fully set, pop out carefully onto a flat surface and you're done!

When you bite into them, the chocolate is creamy and smooth, and then you get that little bit of crunch from the sprinkles on top. Loads of fun and a brilliant gift for anyone who loves chocolate.

Pointers, tricks and troubleshooting tips for perfect chocolate hearts.

Are chocolate hearts easy to make?

With just two ingredients these hearts are super simple to make and a great recipe if you want to get little hands involved, with plenty of colourful fun to be had when choosing which sprinkle shapes to choose, or to mix and match together - just be careful when dealing with the hot melted chocolate.

Will I need any special equipment for this recipe?

The only thing that you may not find in a standard kitchen is the heart shaped candy mould itself. You can find these in the cookware section of many shops, in many supermarkets and of course online.

Where can I buy heart shaped moulds? Where can I buy different sprinkles?

Most supermarkets will have a good selection of sprinkles on offer, but if you really want a ridiculous amount of variety specialist confectionery shops and online are the way to go.

How can I tell if my sprinkles are still OK to use?

Most sprinkles will have a 'best before' rather than 'use by date'. A 'use by' date should always be followed, but a 'best before' is more of a suggestion, so if they taste OK they're likely fine. With such a high sugar content a well stored sprinkle will have an incredibly long shelf life.

Is this recipe suitable for vegetarians?

This recipe is totally suitable for vegetarians, just make sure any decorations you're using don't contain animal gelatin, animal-based food colouring or other unsuitable animal products.

Manufacturers sometimes use animal derived products to thicken, colour or flavour sweet and savoury food. So it can sneak into the most unexpected ingredients! For that reason, you should always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to gift with your chocolate hearts.

Is this recipe suitable for vegans?

For this recipe I’ve used milk chocolate which isn’t vegan as it contains dairy. However, there are many great vegan chocolate options that melt well and set fantastically.

Here are a few vegan chocolates designed for melting and setting, which would work for this recipe.

• Vego - These chocolate melts work really well. However, bear in mind that they are hazelnut flavoured, so they won’t be suitable for people with nut allergies - or if you don’t like hazelnuts! Vego melts are available online and in many large supermarkets - usually on the baking aisle.
• Belgian chocolate melts - These Belgian chocolate melts are milk chocolate flavoured and designed for melting and baking. So they should be perfect for this chocolate hearts recipe. I’ve only been able to find them online, so you’ll have to order them.
• Oat milk chocolate couverture drops - These oat milk based chocolate drops have a high cocoa butter content. So they should melt very easily and set smoothly. Perfect for vegan chocolate hearts!

And again, sure any decorations you're using don't contain animal gelatin, animal-based food colouring or other animal products.

Is this recipe gluten-free?

While milk chocolate generally doesn't contain gluten most chocolate bars are made in factories that produce a variety of flavours, some of which do contain gluten. Because of this gluten can sneak into any and all products during the production process, so it's best to check the label.

Some sprinkles can also contain gluten, either due to an ingredient or from cross-contamination during production, so it's best to check all your sprinkle packets too.

Is this recipe healthy?

This recipe is 99% chocolate with some sugar sprinkles on top. So for the sake of your teeth it’s best enjoyed as an occasional treat or gift, rather than an everyday snack. 

As long as you’re able to eat sugar safely, there’s nothing wrong with enjoying the occasional sugary treat. So as long as you eat a varied and nutritious diet and live an active lifestyle, don’t worry too much about it!

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Are chocolate hearts keto-friendly?

Sorry, these chocolate hearts are almost entirely sugar. A ketogenic diet limits the amount of sugar/carbohydrates you can eat in one day. So just one of these chocolate hearts would use most of your daily allowance and potentially take your body out of ketosis.

Are chocolate hearts safe to eat while pregnant?

While this recipe is perfectly safe to eat while pregnant do remember that chocolate contains a little caffeine, so you may not want to eat too much of it.

Equally important is the amount of sugar. Pregnant people are more sensitive to changes in their blood sugar. Some pregnant people can even develop gestational diabetes related to sugar intake. So these chocolate hearts are best enjoyed in moderation. 

When preparing food for a pregnant person, you should take extra care to ensure that your ingredients are in good condition and you prepare them safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with this recipe?

The great thing about simple recipes like this is how versatile they are, so raid the cupboard for anything sweet that takes your fancy! Here's some ideas to get you started:

• Nuts. If you have any nuts to hand then chop them up to a reasonable size and throw them in either as a topping or evenly spread throughout the chocolate. Candied nuts also work for an extra, extra special treat.
• Biscuits. Crushed biscuit or shortbread is delicious as a topping or mixed into the chocolate.
• Citrus. Candied orange or lemon peel is lovely and while not citrus candied ginger is also very tasty, especially with dark chocolate
• Popcorn. Be it salty, sweet or toffee popcorn add a lovely crunch - you may need to break it up a little first though.

If you're feeling particularly decadent you could also push an extra special treat into the centre of the heart after pouring. From a small piece of fudge, a mini marshmallow, a jellybean, or even something from a chocolate box, whatever you have around should work. Just take care not to use something too big or it may affect the way it sets.

Can I make this recipe without sprinkles? Can I use other types of chocolate?

While it's a bit of colourful fun, you don't have to use sprinkles - you can have pure chocolate hearts too.

The other option is to raid your cupboards for an alternative such as biscuits or sweets. See elsewhere in the FAQ for some ideas.

As for chocolate, as long as you have something that will melt and set again it's really up to you what you go with. If you prefer dark chocolate, white chocolate or a speciality brand with added flavours then go ahead and use that.

You could even mix and match white and dark for some fantastic swirl effects.

Can I make this recipe ahead?

Absolutely! Whether it's just a single tray for you and your loved ones, or a fun item for a bake sale, you can make this a day or even a few days in advance without any problems.

You can follow the storage methods below to keep your chocolate hearts at their best for longer.

How should I store chocolate hearts? 

Most types of chocolate are generally quite stable. So your chocolate hearts should last at least 2 weeks if you store them correctly. 

The best way to store your chocolate hearts is to keep them in an airtight container, out of direct sunlight and somewhere cool. You don’t have to refrigerate them, but you can if you like or if you live somewhere warm.

How long will my chocolate hearts keep?

Depending on the chocolate you use, your hearts could last for 2 weeks to 1 month, or even longer. It depends on the water content of the chocolate and sprinkles, and how you store them.

Can I make this recipe in a different quantity?

You can make loads at once, or - as these hearts store so well - you can make them in batches depending on how many candy moulds you have.

Can I leave chocolate hearts out on the counter?

You can leave your chocolate hearts in a sealed container on the counter. Just make sure that you keep them out of direct sunlight and that the room isn’t too warm.

Can I keep chocolate hearts in the refrigerator?

Yes, you can keep your chocolate hearts in the refrigerator, but it will make them quite cold. So you’ll need to bring the chocolate hearts down to room temperature before serving them otherwise they will be very hard.. The best way to do so is to leave them at room temperature for 30 minutes.

Can I freeze chocolate hearts?

Yes, chocolate has a low water content so they should freeze really well and without issues. Just pop them into an airtight container and keep them in the fridge for up to 1 year. Though freezing your chocolate will make it very hard, so you’ll need to follow the steps below before serving.

What is the best way to defrost chocolate hearts?

Your chocolate hearts won’t need to defrost, as there’s little water to freeze. However, the cold temperature will cause the cocoa butter/fat in the chocolate to become very hard. So it’s best to take the container out of the freezer and leave it on the counter for at least one hour before serving.

Can I make this recipe in a different mould?

You can of course use whatever candy mould you wish, from star shapes to diamonds it really doesn't matter. Just be aware that if the mould is rather complicated (such as a cartoon character's face) then most of the detail will be lost due to the layer of sprinkles.

If you have a non-stick muffin pan to hand even this can work, but you may have a little trouble getting them out once set. A firm wack on a worktop should loosen them sufficiently without breaking them, but there's a chance you may end up having to carefully dig them out with a knife, so it's best to use a candy mould if possible.

Why is my chocolate sandy and gritty? How can I stop my chocolate from seizing?

I've heard a couple of competing theories on what's happening at the molecular level when chocolate seizes, but why it happens is much more clear: if even a tiny bit of water gets in contact with the chocolate, there's the potential for disaster.

When water is mixed with melted chocolate, it causes the sugar to cling to the water molecule and causes large crystals to form. These large crystals cause your chocolate to develop a gritty texture when it sets.

To avoid seizing in the future, always make sure that the bowl you're using is completely dry. Equally, you should make sure that the utensils you're using are also dry. It's best to avoid using wooden utensils as these can retain moisture after being washed. Metal isn’t ideal either, as it can conduct heat, so I prefer using silicone utensils.

While not particularly common in the UK some people store their chocolate in the fridge, especially if they live in hotter climates, and this can cause condensation so make sure to bring it back up to room temperature slowly and while still wrapped up before using it.

If you're using a double boiler or bain-marie make sure no steam or water splashes inside your bowl or hits the utensils you're using to stir it with.

How can I fix seized chocolate?

If your chocolate has already seized it may still be possible to bring it back to a smooth consistency, but unfortunately, it does also mean there will likely be a change in the consistency of the chocolate and it may now not set as hard as you would like, so your chocolate hearts may end up having to be chocolate pots with a surprise at the bottom this time around.

To get your chocolate back to a smooth state you have to do something a little peculiar considering it was water that got you into this mess... and that's adding more water. Add a teaspoon of boiling water to your mixture (as hot as possible water is best, so work quickly) and stir/whisk as fast as you can. Keep adding more water until smooth - it shouldn't take much.

Can I make these chocolate hearts in a different quantity?

If you want to make more or less of this recipe then go ahead. 

It should be very simple, as the chocolate can be measured by the mould. So here are a few tips for how to make a different quantity of chocolate hearts. 

For example, you can wait for the first batch to set and then take them out of the moulds. When the mould is free and cleaned, you can then make the same amount using the same amount of ingredients again. 

Or if you want to make half the amount of chocolate hearts, half the quantity of chocolate and use half of the mould shapes. 

Simple!

Can I make these chocolate hearts as one big chocolate?

If you can find one giant heart-shaped mould then feel free to make a giant heart. However, depending on the depth, it will most likely need extra setting time. It may be difficult to remove without breaking.

Can I make chocolate hearts in a stand mixer such as a KitchenAid or Kenwood Mixer?

There’s no need for a stand mixer in this recipe, as the chocolate is simply melted and mixed by hand with a (silicone) spatula or spoon.

Can I make chocolate hearts with a food processor?

Again, there’s no need for a food processor for this recipe. 

If you decide to top your chocolate hearts with crushed nuts (like pistachio or hazelnut), then you could very briefly blitz them in a food processor to break them into pieces.

How can I make sure my chocolate hearts turn out perfectly?

The key points to watch for this recipe are all about how you melt the chocolate.

• First, make sure you melt your chocolate in 10-second blasts in the microwave, rather than a full minute. This helps you stir the chocolate for an even melt, and avoid the chocolate burning.
• Next, make sure you use a dry mould, dry utensils and a dry bowl to melt your chocolate. Moisture will cause the sugar in the chocolate to crystallise with large crystals, resulting in gritty chocolate once set. Silicone utensils are best, as they won’t retain water or conduct heat.
• As I mentioned earlier, storing chocolate in the fridge can cause condensation, which once melted adds moisture to the chocolate - so make sure you let it come to room temperature before melting to avoid any moisture that causes grittiness.
• When it comes to adding the topping to the mould, make sure you don’t add too many sprinkles (or alternatives). You only want a tiny pinch otherwise the chocolate might set differently. Using something like one large nut or candy as a centre could cause the chocolate shape to break easily.
• Finally, make sure that you give the chocolate hearts plenty of time to set. Otherwise, they will be destroyed if you try to remove them from the mould when still wet.

My chocolate is thick and claggy, how do I fix it? Can I save overheated chocolate?

The reason recipes never call for chocolate on its own to be melted in a pan over a direct source of heat is to avoid it reaching too high a temperature, which can lead to disaster - thick, claggy and bitter chocolate.

Different types of chocolate will have different temperatures that are safe to get to, but whatever type you're using low and slow always pays off in the end.

Also remember that you can use the residual heat from the bowl and the chocolate that has already melted to help to melt any remaining lumps, so you don't need to always keep it over the heat or zap it in the microwave until totally liquid - simply stirring more should do the trick.

If you do notice your chocolate has begun to overheat then remove the bowl from any heat source immediately, transfer the mixture into a new bowl if possible, and add a few pieces of extra chocolate to the mix before stirring vigorously.

If you managed to catch the mixture just as it was beginning to overheat you may be able to save it, but there's a good chance you may just have to start again if it's been drastically overheated. Put it down to a learning experience and remember to go lower and slower next time.

How can I add/change the flavours in these chocolate hearts?

If you want to change the flavours of these chocolate hearts you can make a few changes. 

First, white chocolate has a similar melting point to milk chocolate. So you could substitute the milk for white chocolate. Or you could use flavoured chocolate like orange or mint.

The easiest way to add or change the flavours in your chocolate hearts is to use different toppings. You could use crushed nuts, small pieces of candied or dried fruits, different sprinkles or even fizzy sweets.

Whatever you use, make sure not to fill the mould too much, or it may impact the way the chocolate sets or holds together.

Where is the origin of chocolate hearts?

Like most commercial chocolate inventions, Cadbury is the reason we eat chocolate and chocolate hearts for Valentine’s Day. 

Chocolate became popular in Europe during the 1600s. At first it was strictly a treat for the aristocracy and upper classes. Its first connection to romance is linked to the French courtesan, Madame Du Barry, who reportedly used it as an aphrodisiac for the King of France, Louis IV.

Over the next few centuries, chocolate became more widely available and was enjoyed by the middle class in chocolate houses (similar to a coffee shop, only with chocolate).

By the 1800s, chocolate was accessible and technology was so evolved, that in 1861, Cadbury started to sell chocolate in heart-shaped boxes. The boxes were printed with images of Cupid to link them to Valentine’s Day. While famously restrained, Victorians were hugely into celebrating Valentine’s Day with Cupid imagery and gifts. So the mass-produced Cadbury heart-shaped chocolate boxes became wildly popular.

This move was thought to be the final step in bringing chocolate to the masses, taking it from a luxury for royalty and aristocrats to something everyone could enjoy.

Print this chocolate heart recipe

Here’s the recipe in a handy printable form if you want to make these lovely hearts yourself.

Pin this guide to making chocolate hearts for later

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