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.
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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. These pretty chocolates require only two ingredients and both ingredients can meet many ethical, religious and allergen-free requirements.
As in most of my recipes using chocolate, I used melting chocolate from Chocoley.com to create Chocolate Marshmallow Hearts. I am a big fan of the Chocoley company and their delicious chocolate. The melting chocolate doesn’t require tempering. It firms shiny and stays that way. The candy and molding formula is the perfect consistency for candy making. The dipping and coating formula is the perfect consistency for coated cookies, like Oreos or Milanos. Chocoley also has you covered for many ethical, religious, and allergen-free concerns. All Chocoley products are made with ethically traded ingredients. (You can read more about the ethics of chocolate harvesting here.) Chocoley chocolate is certified Kosher and is celiac safe, peanut and tree nut free, and egg free.
The only other ingredient needed to make Chocolate Marshmallow Hearts, 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 making chocolates was going to be complicated, but 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 to the bags, mold and brush I used are at the end of the post.
These are directions for a “culinary craft project” rather than a recipe. In a few simple steps, you will be amazed at the professional looking confections that pop out of the mold. 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 chocolate 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 chocolate 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, Chocolate Marshmallow Hearts can make your conscience happy too.
Chocolate Marshmallow Hearts
- 2 cups melting chocolate I use Chocoley.com Bada Bing Bada Boom candy and molding chocolate
- 30 mini marshmallows
- Pink candy coloring
- Extra melting chocolate for drizzle decorating
- Silicone or plastic chocolate mold
- Food safe paint brush
- 2-3 piping bags or plastic sandwich bags
- Place each 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 tip of the bag, 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.
Place Chocolate Hearts in mini cupcake liners, then pack snugly in an airtight storage container. Place crinkled tissue paper or wax paper between the candy and the lid to ensure no movement. Only mail chocolate to and from cool weather locations.
I was not compensated for this post, however I did receive free product from Chocoley.com for use in this recipe. All opinions are 100% my own. I only use and recommend products I believe in.
Baking tools I used and recommended in this post: