Homemade Chocolate Hearts
I’m not sure how I feel about Valentine’s Day itself. It’s not my top holiday for sure, but you know what I do love about the day? Valentine’s Day sprinkles! All the Valentine’s Day sprinkles! And putting them on everything like these easy homemade chocolate hearts.
These sprinkles though. It’s like being in the inside of my mind. Pink! Hearts! The only thing missing is some sparkle. But the copious amounts of chocolate make up for that. Because chocolate.
And these homemade chocolate hearts are so easy to make. It’s basically chocolate bark but in heart form. You just need two bags of chocolate chips- one white, one milk, sprinkles, Valentine’s M&M’s (which are totally optional but fun), and a secret but very crucial ingredient, which I am getting to.
Also you need these fun silicone molds which are so easy to work with. (Affiliate link coming up) I’m linking it here and at the bottom of the post so you can grab one if you want one.
So the first thing you do is grab your kiddo and get them to cover the bottom of the molds in sprinkles. Then you watch while they steal candy. Because obv.
Have them put an M&M (an M?) in the middle.
Then you melt the chocolate and stir the melted chocolate with the crucial secret ingredient: coconut oil.
Yes, coconut oil. It is the secret ingredient to getting smooth, beautifully melted chocolate. If you don’t add the coconut oil, especially to the white chocolate, it’s much more difficult to work with. The chocolate hardens too quickly and it’s too thick to lay smoothly which will result in gloppy candy.
So to melt the chocolate and make it perfect for working with, you have two options:
- You could make a double boiler. To do so, just fill a small pot with about 1/3 of the way with water and heat over medium low heat. The water will steam, but not boil. Then you set a bowl with the chocolate on top of the pot so the bottom of the bowl rests inside the pot but does not touch the bottom. Then, you wait and stir and wait and stir. Eventually melted chocolate. This is the way purists do it.
- You could use the shortcut microwave trick. This is how I do it. I am not a chocolate melting purist, but am all about cutting corners when I can. To do this, put the chocolate in a microwave safe container. Microwave on high for 30 seconds. Stir. Microwave again for 15 seconds. Stir and continue microwaving in 10-15 second intervals, stopping to stir, until the chocolate is smooth and melted.
Whichever way you go, you wind up with a bowl of chocolate. I stirred in a teaspoon of coconut oil. Then I checked the consistency. If it’s still very thick and not quite shiny, I fully stir in another teaspoon and check for a shinier, smoother chocolate. With the right amount of coconut oil, the chocolate will be more viscous and won’t harden as quickly. You don’t want the chocolate to harden too fast. You want time to tap the chocolate so it smooths itself out. To do this using a silicone mold, I put the mold on a metal cookie sheet and jiggled the sheet.
I’m super technical with these terms. Jiggle. Gloppy. OMG.
The white chocolate may require 3 full teaspoons to be the right consistency since it tends to be thicker than and less uniform than semisweet or milk chocolate. You’ll know when it’s done by the sheen and the feel. Instead of feeling thick, it feels like it has some body to it but will slide much more easily off a spoon. When it’s the perfect consistency, it makes it easy to fill the heart molds.
Regardless, the result? These beautiful homemade candy hearts with two kinds of chocolate that are covered in sprinkles. They make the perfect activity to do with kids or a lovely gift for someone special. Plus the give you the best reason ever to indulge your sprinkle love.
Looking for other easy to make candy ideas? Try these:Print
- 24 ounces of white chocolate chips
- 24 ounces of milk or semi sweet chocolate chips
- 4–6 teaspoons of coconut oil, divided
- 24 M&M’s (optional)
- Pour an even coating of sprinkles in the bottom of each heart mold. If desired put a single M&M in the middle of the sprinkles with the M side facing up. Melt the white chocolate in the microwave by putting chips in a microwave safe bowl and microwaving for 30 seconds. Stir the chocolate. Microwave an additional 15 seconds. Stir. Repeat until chocolate is just melted and smooth. Stir in coconut oil, one teaspoon at a time until the chocolate slides easily off the spoon and is shiny. Spoon into the molds, covering the sprinkles. Tap the mold in between to encourage the chocolate to settle evenly.
- Repeat the whole process with the milk or semisweet chocolate. Go slowly when adding the coconut oil. The milk or semisweet chocolate will likely need less coconut oil than the white chocolate to achieve the same shine and slip. Spoon the melted chocolate on top of the white chocolate layer. Jiggle to encourage it to evenly settle.
- Let mold set in the fridge for about an hour. Pop the candy out of the mold and enjoy.