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    Home » Recipes » Candy

    Chocolate Marshmallow Hearts

    By Wendy Sondov · Published: Feb 9, 2018 · Modified: Mar 12, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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.

    Chocolate molded hearts in dark chocolate and white chocolate decorated with contrasting stripes.


     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.

    Dark Chocolate Marshmallow Hearts with pink stripes on a small round white plate.

    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.  

    Five small white plates with a few hearts in white and dark chocolate decorated with stripes.

    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.

    Closeup hearts in white plate in dark and white chocolate with pink or chocolate stripes.

    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.

    One bonbon cut open to show mini marshmallow inside.

    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.

    Directions collage : paint mold with white chocolate, add marshmallow, fill with white chocolate, remove from mold.

    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.

    Candies outside of mold in dark and white chocolate with pink or chocolate stripes.

    More homemade chocolate candy

     Peanut Butter Cups

    Quick and Easy Peppermint Fudge

    Rocky Road Candy

    Nonpareil Candy

    Spring Blossoms White Chocolate Bark

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Marshmallow Hearts

    Chocolate Marshmallow Hearts

    How to make chocolate hearts with a vanilla mini marshmallow nestled inside. This simple recipe makes the perfect Valentine's Day treat!
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 40 minutes
    Total Time: 40 minutes
    Servings: 30
    Calories: 2kcal
    Author: Wendy Sondov

    Equipment

    • silicone heart mold
    • 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.

    Notes

    If the melted chocolate is not the right consistency for piping, add  1-2 teaspoons of vegetable oil (or coconut oil).
    Candy melts or almond bark can be used instead of melting chocolate discs for these homemade chocolate candy hearts.
    Packing tips
    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.

    Nutrition

    Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

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    « Honey Sesame Brittle
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    Reader Interactions

    Comments

    1. Jan Thomas

      February 02, 2019 at 6:55 pm

      oh mylanta how fun! Thanks for sharing a lovely treat for a Chocolate Lovers Link Pary at Celebrate 365 Blog Party!

      Reply
    2. Miz Helen

      January 22, 2019 at 12:27 pm

      5 stars
      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

      Reply
    3. Kippi

      January 17, 2019 at 10:23 pm

      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

      Reply
      • The Monday Box

        January 17, 2019 at 11:06 pm

        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!

        Reply
    4. Jodie Fitz

      January 15, 2019 at 11:19 am

      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

      Reply
    5. Alice V-DIYerfy

      January 11, 2019 at 6:55 am

      These are too pretty to eat! Perfect for Valentines day.

      Reply
    6. Donna @ Modern on Monticello

      February 19, 2018 at 8:59 am

      These look cute and tasty. I'm sure they are delicious. Thanks for sharing at #HomeMattersParty

      Reply
      • The Monday Box

        February 20, 2018 at 8:49 am

        Thanks, Donna! Tasty is a good word to describe these bite-sized treats!Thanks for hosting!

        Reply
    7. Helen at the Lazy Gastronome

      February 17, 2018 at 7:33 am

      You make it look so easy to do! Thanks for sharing at the What's for Dinner party!

      Reply
      • The Monday Box

        February 17, 2018 at 12:55 pm

        Thanks, Helen! And thanks for hosting the What's for Dinner party. 🙂

        Reply
    8. April J Harris

      February 14, 2018 at 10:42 am

      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.

      Reply
      • The Monday Box

        February 15, 2018 at 12:53 pm

        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. 🙂

        Reply
    9. Drustan

      February 14, 2018 at 2:28 am

      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.

      Reply
      • The Monday Box

        February 14, 2018 at 9:49 am

        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. 🙂

        Reply
    10. Monica

      February 12, 2018 at 11:31 am

      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!

      Reply
      • The Monday Box

        February 14, 2018 at 9:52 am

        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!

        Reply
    11. Tricia @ Saving Room for Dessert

      February 11, 2018 at 7:27 am

      Lovely candies and who knew they would be so easy to make! The little marshmallow in the center is brilliant!

      Reply
      • The Monday Box

        February 12, 2018 at 12:42 pm

        Thanks, Tricia! The Chocoley candy molding chocolate makes this so easy! No tempering. Just melt, mold, and smile!

        Reply
    12. Sue

      February 10, 2018 at 9:53 am

      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!

      Reply
      • The Monday Box

        February 10, 2018 at 10:42 am

        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. 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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