Dark Chocolate Candy Hearts

Dark Chocolate Candy Hearts
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MELT chocolate morsels in a microwave safe container for 30 seconds. Stir chocolate and then continue to heat for 30 more seconds. Stir again. If needed, heat for an additional 10 seconds.

PLACE a plastic baggie into a tall kitchen glass and press it down. Fold the edges of the baggie over the top of the glass to secure. When chocolate is done melting, pour it into the baggie. Lift the baggie out of the glass and gently press all of the chocolate to the lower corner of the baggie, removing as much air as possible. Now press and seal the baggie. Cut off a very small tip from the corner.

PIPE hearts onto parchment paper. To make a chocolate heart outline, simple pipe the outside shape of the heart. To make a chocolate heart candy, pipe the outline of the heart then fill in interior with chocolate. Chill chocolate hearts for 1 hour. If desired, melt white morsels using same directions listed above. Place melted white morsels in plastic baggie, snip corner, and drizzle over dark chocolate hearts. Use the hearts to decorate cupcakes, cookies, cakes, or serve alone.

Chocolate Heart Candy Variation: Melt chocolate as instructed above. Spread chocolate onto a parchment lined baking sheet. Using a small offset spatula, spread chocolate in a smooth flat layer. Chill until chocolate appears dull or not shiny. Using a heart shaped cookie cutter, press cookie cutter into chocolate. If the cookie cutter is heated in warm water the hearts will have a nice smooth edge. Gently remove chocolate hearts from cookie sheet and set on cookie sheet lined with parchment.

• The first time you snip a corner of the baggie off, make sure you snip a tiny portion. You can always snip off more if needed.
• Use a toothpick to go in and fix details and smooth out chocolate. You can also tap the tray on the counter to help chocolate settle.
• If you have a specific design or word you want to pipe out of chocolate, print it out then place the paper behind the parchment paper. The most important part of writing out words is to make sure the letters touch. You will want a thicker line of chocolate when piping to make handling easier as well.