How to Make Homemade Chocolate Hearts
For Valentine’s Day this year, consider making your sweetheart (or yourself!) some Homemade Dark Chocolate Hearts. This simple recipe uses only three ingredients for the perfect sweet treat.
I eat chocolate pretty much every day of the year, but these little candies are so easy to make and can be a little sweet treat for a holiday or special occasion.
Back when I was studying nutrition and food science a few years ago, I had the pleasure of taking a whole lab around making chocolate. It was the best day ever! We spent the full three hour lab session learning about chocolate and how to make various chocolate treats.
So, today’s recipe for homemade Dark Chocolate Raspberry Hearts is based on that training, plus years and years of enjoying chocolate. I am a true chocolate lover and homemade chocolate candies are a delicious way to say “I love you.”
Why You Need This Recipe
- Homemade treats are the best, don’t you think? You have control over the ingredients, plus you can infuse them with love!
- This recipe can be adapted to meet your dietary needs including vegan, dairy-free, paleo, or gluten-free.
- Chocolate hearts are a special and homemade way to share your love.
Key Ingredients
You really only need three ingredients for these homemade chocolate candies, and you can adapt it to your needs.
- You’ll need chocolate chips or chocolate wafers to make your homemade candies. Choose whatever type of chocolate you like best, including dark chocolate, milk chocolate, white chocolate, or semi-sweet chocolate. If you are on a dairy-free or vegan diet, be sure to choose an option that is made without dairy.
- Raspberry flavor or raspberry extract adds great berry flavor to these homemade chocolates. Feel free to use whatever flavoring you like. Or, just leave it out. Peppermint, strawberry, lemon, and vanilla are other great flavor options.
- Coconut oil helps set the chocolates.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
If you are a true candy maker, you will want to use a double-boiler to melt your chocolate. But, I learned from my food science professor that it’s okay to use the microwave too. So, that’s what I do.
Place the chocolate chips and coconut oil in a microwave-safe bowl.
Step Two
Microwave the chocolate chips and coconut oil in 30-second batches, stirring between each round.
You may have to do this for 3-5 rounds to get the chocolate completely melted and thin enough to pour into your molds.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Stir in the raspberry flavoring. Now it’s time to transfer the melted chocolate into your molds. I like to use a small spoon to fill the heart molds.
Step Four
Place the molds in the freezer to set for at least 30 minutes.
Then, remove the dark chocolate hearts from your molds and serve chilled or at room temperature.
Recipes Tips
- Store your chocolate hearts in the refrigerator for up to 10 days.
- Feel free to substitute the raspberry flavoring with any other type of flavoring you like, including lemon, peppermint, or cinnamon.
Recipe FAQs
Yes, you can! I like the Lily’s brand.
Yes, you can. I use the microwave because I don’t have a double boiler.
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I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Homemade Dark Chocolate Raspberry Hearts
For Valentine’s Day this year, consider making your sweetheart (or yourself!) some homemade dark chocolate heart candies. This simple recipe uses only three ingredients to make Chocolate Raspberry Hearts that are the perfect sweet treat.
- Total Time: 40 minutes
- Yield: 20 pieces
Ingredients
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- 1 teaspoon raspberry flavor
Instructions
- Place the chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave the chocolate chips and coconut oil in 30-second batches, stirring between each round. You may have to do this for 3-5 rounds to get the chocolate completely melted and thin enough to pour into your molds.
- Stir in the raspberry flavoring.
- Next, place the molds on a baking sheet and use a spoon to fill each mold with the chocolate mixture. You should have enough chocolate to make between 20-22 hearts.
- Then, place the molds into your freezer for at least 30 minutes to set.
- Once the chocolate hearts have set, you can remove them from the molds. Serve the hearts at room temperature or chilled.
Notes
- Store your chocolate hearts in the refrigerator for up to 10 days.
- Feel free to substitute the raspberry flavoring with any other type of flavoring you like, including lemon, peppermint, or cinnamon.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Romantic
- Diet: Vegan
Nutrition
- Serving Size: 1 heart
- Calories: 61
- Sugar: 6.5 g
- Sodium: 0 mg
- Fat: 3.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 7.3 g
- Fiber: 0.8 g
- Protein: 0.8 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Tastes great but the moment I poured the raspberry emulsion into the melted chocolate, it hardened significantly and was no longer pourable. I scooped clumps and pressed into the molds. Not very pretty, a bit messy and a PITA. Considered just pressing into a small pan or dish and cutting, but after freezing that would probably be difficult even after thawing (would be messy then…). But the end resulting chocolate treats did taste great!
Was your raspberry extract at room temperature or cold? It should be a room temperature and should not have affected the chocolate that way. Did you measure it out? You could have used too much.
I can’t not find raspberry extract no where! Can you use strawberry or another flavor
You can use whatever flavor you like, but I did link to the raspberry flavor I used in the post: https://amzn.to/3r5E5LL
The recipe does not mention when to add the raspberry flavoring. Is that added after the chocolate has melted?
Yes, so sorry about that! I just updated the recipe. You stir in the raspberry flavoring after you have melted the chocolate and coconut oil. 🙂
Perfect recipe for the coming Valentine’s day!
Thanks for sharing!
A recipe that could melt everyone’s heart <3
Thanks Carrie!
I am a huge super dark chocolate lover. But, I have yet to try making my own chocolates. What a delicious way to treat myself occasionally.
I love an easy chocolate recipe! This is great and I actually already have that mold from Amazon (although mine is red). So fun =)
Hope you have a great Valentine’s Day <3
Oh Carrie, these look so yummy! And the heart-shaped mold make these SO CUTE! Alan would be a lucky guy to get these treats any day of the year =)
Thanks, Kimmy!!! I think I ended up eating all of these chocolates, so Alan only got to see them on the blog. Whoopsie! 🙂 XOXO.
I really like the heart-shaped silicone mold and it’s very affordable. These look easy enough and a great Valentine’s gift. I have yet to try a raspberry flavoring and it sounds delicious. Pinned this to my Valentine’s board–thanks!
You’re so welcome, Deb! I have used this mold a surprising number of times. I don’t usually buy holiday-specific items, but I adore anything with hearts. Happy early Valentine’s Day! XOXO.