Share the love with homemade Chocolate Marshmallow Hearts. The chocolate shell hides a vanilla mini marshmallow nestled inside. Easy and fun to make, these fancy looking confections are gluten free and vegetarian friendly.
There are many reasons to make homemade treats. For starters, you can add an extra measure of love to the things you make yourself.
There are also ethical, religious, and medical reasons that make having control of ingredients a necessity. Chocolate Marshmallow Hearts are the second recipe in my 3-part series of goodies made using a heart mold. Don't miss the Iced Sugar Cookie Hearts and Honey Sesame Brittle!
These pretty chocolates require only two ingredients and both ingredients can meet many ethical, religious and allergen-free requirements.
I used melting chocolate to create these treats. The advantage of melting chocolate over chocolate chips or bars is that melting chocolate doesn’t require tempering. It also firms shiny and stays that way.
The only other ingredient needed are the cute little pillows of vanilla marshmallow that get tucked inside. So simple. So easy. So quick.
I used Dandies mini marshmallows that are manufactured in a facility that is gluten free and peanut and tree nut free. You will definitely not miss the gelatin in these fluffy Kosher and vegan treats! I buy my Dandies marshmallows at Whole Foods.
This was the first time I have ever attempted making molded chocolates. For some reason, I thought it was going to be complicated. With the two ingredients I used, the project was super simple and a lot of fun.
The only tools needed, are a few plastic sandwich bags (or plastic piping bags), a candy mold (plastic or silicone) and a food safe brush. Links for the bags, mold and brush I used are in the recipe card.
These are directions for a “culinary craft project” rather than a recipe. You will be amazed at the professional looking confections that pop out of the mold in just a few simple steps.
It helps to keep in mind: If using a microwave to melt the chocolate, always melt at 50% power in small time segments. Chocolate (especially white chocolate) burns and clumps quickly if overcooked. Work in small batches of no more than 6 candies at a time, so that the chocolate firms in the fridge and not on the counter.
After the mold is filled and before putting it in the fridge to set, be sure to gently bang the tray, containing the mold, on a counter top to release any air bubbles. If you don’t, there could be holes in the heart when it’s unmolded.
For Valentine’s Day or any other day, Chocolate Marshmallow Hearts are a bite of happiness. When made with ethically sourced ingredients, they can make your conscience happy too.
More homemade chocolate candy
Quick and Easy Peppermint Fudge
Spring Blossoms White Chocolate Bark
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Chocolate Marshmallow Hearts
Equipment
- food safe paint brush
- piping bags
Ingredients
- 2 cups melting chocolate or candy melts
- 30 mini marshmallows
- Optional:
- Pink candy coloring
- ⅓ cup melting chocolate for drizzle decorating
Instructions
- Place each silicone mold on a separate baking tray that will fit in the refrigerator.
- Place the melting chocolate in a piping bag (or plastic bag).
- Melt the chocolate in the microwave at 50% power for one minute. If the chocolate is not completely melted, continue heating for 10 second intervals at 50% power.
- Cut off the lower corner of the baggie, and pipe about 1 teaspoon of chocolate into one cavity in the mold. Use the brush to coat the entire cavity, adding more chocolate as needed to ensure no gaps or holes.
- After coating about 6 cavities, place the tray in the fridge for about 3 minutes to firm the chocolate. (If using more than one mold, The 6 cavities in the second mold can be coated while the first mold is refrigerated.)
- When the chocolate shells are firm, remove the tray from the fridge. Add one mini marshmallow to each cavity.
- Fill heart cavities, covering the marshmallows, with the melted chocolate.
- Tap the tray on the counter a few times to release air bubbles from the chocolate.
- Refrigerate about 10 minutes until the chocolate is firm. Remove from the fridge and unmold the candy.
- If decorating: Place the chocolate hearts on a wax paper lined tray. Drizzle with melted chocolate. Place in the fridge to solidify the decorating chocolate. For pink drizzle, melt white chocolate and colored with candy coloring, then pipe over the hearts.
- Store the Chocolate Marshmallow Hearts in an airtight container at room temperature for up to 2 weeks.
Jan Thomas
oh mylanta how fun! Thanks for sharing a lovely treat for a Chocolate Lovers Link Pary at Celebrate 365 Blog Party!
Miz Helen
We sure have enjoyed featuring your special post on Full Plate Thursday. Thanks so much for sharing it with us and have a fantastic day!
Miz Helen
Kippi
Wonderful ideas. I still have melting chocolate I have not used that I purchase for Christmas now I know what I can use it for. Have a great weekend, Kippi #kippiathome
The Monday Box
Thank you! There are so many ways to overlap holiday baking supplies! I love to stock up on Christmas red (sprinkles, etc.) for Valentines Day and Christmas green for St. Patrick's Day! I hope you will make these little hearts, Kippi. They are really easy, pretty, and taste great!
Jodie Fitz
Yummy, yum, yum...
These look amazing! They were featured at this week's RTT Party.
And as you know, I'm a fan of your creativity. xo
Alice V-DIYerfy
These are too pretty to eat! Perfect for Valentines day.
Donna @ Modern on Monticello
These look cute and tasty. I'm sure they are delicious. Thanks for sharing at #HomeMattersParty
The Monday Box
Thanks, Donna! Tasty is a good word to describe these bite-sized treats!Thanks for hosting!
Helen at the Lazy Gastronome
You make it look so easy to do! Thanks for sharing at the What's for Dinner party!
The Monday Box
Thanks, Helen! And thanks for hosting the What's for Dinner party. 🙂
April J Harris
Oh my goodness, Wendy, these Chocolate Marshmallow Hearts are beautiful and they sound so delicious too! I love how straight forward they are too make too. Pinning and sharing. Thank you for being a part of the Hearth and Soul Link Party.
The Monday Box
Thanks, April! I was a little surprised that the chocolates are so easy to make! I love marshmallows so that part was an easy choice. 🙂
Drustan
You could also use Dandies Mini Marshmallows if you need something grain-free, the ingredients in these are: Tapioca Syrup, Cane Sugar, Tapioca Starch and/or Potato Starch, Water, Carrageenan, Soy Protein, Natural Vanilla Flavor.
The Monday Box
Very true, Drustan! Not only are Dandies delicious, but they meet so many different dietary restrictions. I also like that they are made here in the Midwest, in Chicago. 🙂
Monica
Love these homemade treats. They turned out perfectly and who wouldn't smile and be thrilled to receive this for Valentine's Day or any day at all. I am always looking for an excuse to buy one of these molds. Thanks for the inspiration! Have a sweet V-day!
The Monday Box
Thanks, Monica! I didn't seem to need an excuse to buy the mold, but I need to prove to myself that there is a reason to keep it! 🙂 My mini heart mold recipe experiments have made this mold a keeper. Happy Valentine's Day to you and your family!
Tricia @ Saving Room for Dessert
Lovely candies and who knew they would be so easy to make! The little marshmallow in the center is brilliant!
The Monday Box
Thanks, Tricia! The Chocoley candy molding chocolate makes this so easy! No tempering. Just melt, mold, and smile!
Sue
Oh my gosh.......wish I had run across these when I was doing my Soldier’s Valentines boxes. Too easy and cute! This is a definite do, some time!
The Monday Box
Thanks, Sue! I was thinking as I made these that we send love in those care packages all the time. As long as the weather is cold, why couldn't we include chocolate hearts in any box? Also, this same process could be used in any shape of mold (circles, footballs, diamonds, shamrocks, Easter Eggs) as long as the space is enough for a mini marshmallow to fit and be covered in chocolate. 🙂