Chocolate Heart Candies
OMG y’all. Did you know it was SUPER easy to make homemade chocolates?!? I had no idea until my friend at work started making chocolates and told me how easy it was. My dad and I bought these little chocolate molds probably like 5 years ago when we wanted to try and make our own gummies after watching The Pioneer Woman make some on Food Network. Let’s just say they did not turn out at alllll, so the molds got shoved back into the baking cabinet and all but forgotten about. Until last week. As soon as I remembered the molds, I immediately had to try to make my own chocolate heart candies. I mean, it is really perfect timing what with Valentine’s Day right around the corner. I filled these little cuties with the chocolate ganache I usually reserve for macarons and OMG were they delicious.
Chocolate Hearts
Equipment
- heart mold
Ingredients
- 1/2 cup heavy cream
- 6 oz chopped bittersweet chocolate
- 1/2 tsp vanilla
- 1/4 tsp espresso powder
- 1 lb chocolate candy coating
Instructions
- heat cream – when simmering, remove cream from heat and add chocolates
- let chocolate sit for about 1 minute then stir, adding the espresso powder and the vanilla, stirring until smooth
- let chocolate sit and prepare molds by melting candy coating chocolate following the package instructions
- when chocolate is melted, spoon over molds, making sure each heart is adequately coated
- turn mold upside down and let chocolate drain out so that chocolate is just coating the heart molds
- use a scraper to scrape excess chocolate off tops of molds and then let chocolate harden
- when chocolate has hardened, spoon the chocolate filling into the molds, filling each heart about 3/4 the way
- if necessary (probably will be necessary), remelt the remaining candy coating chocolate and then spoon over each heart, filling the cavities until chocolate reaches the top
- let the top chocolate harden and then remove from molds
