Hello lovelies! I am in Mexico right now on a missions trip with a team from my church and its going great!! Since Valentines Day is in a few days, I was looking for something along the heart theme. This recipe does have quite a few steps but it is super fun because you can make your own flavours and use your creativity!

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To make approximately 12 mini hearts, you will need:

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  • 2 cups coloured candy melts or chocolate chips (I used mint, peanut butter, chocolate, and vanilla flavours)
  • extract/flavour-I used strawberry
  • small heart shaped cookie cutter (optional-for decorating)
  • sprinkles
  • heart-shaped silicone mould (if you have more than 1 this goes much quicker)

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For Peanut Butter Chocolate hearts, you will also need (see recipe steps below the Chocolate Hearts)

  • 1/2 cup smooth peanut butter
  • 1/4 cup icing/powder sugar

Chocolate Hearts:

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Step 1: In a microwave safe measuring cup or bowl, melt 1 cup of candy melts or chocolate for 1 minute then stir with spoon.  Continue to melt for 30 second intervals, stirring after each time until completely melted and smooth. If this filled less than you pan, repeat step 1.

Step 2: If you want to flavour your chocolate, add a couple of drops of flavour and stir well.

Step 3: Pour or spoon melted chocolate into the heart mould, approximately 2/3 full or to your desired thickness for solid hearts.  I had a second small mould (dollar store) that I used for the left over melted chocolate so that none went to waste. Tap mold on the counter to remove air bubbles and to make to top of the chocolate heart flat.

Step 4: If you want to add sprinkles or embellish with decorations wait 1 minute and then decorate while chocolate is semi-set in the mould, then put in fridge for 10 minutes to set completely.

If you want to decorate with drizzled accent chocolate, put in fridge for 10 minutes to set completely.

Step 5: Once set, remove from silicone mould and place on wax paper, cutting board or another hard surface.

Step 6: If you want to decorate with drizzled accent chocolate, put 1/4 cup accent coloured chocolate melts in microwave safe measuring cup or small bowl and microwave for 1 minute and stir.  Continue melting every 30 seconds until completely melted.

Step 7: Pour melted chocolate into a small new ziplock bag.  To make it easier I use a small glass and wrapped the top of the bag around the lip of the cup and poured the chocolate into the bag.  Close the bag, getting most of the air out.  Cut a tiny corner of one corner of the bag.  Squeeze out the chocolate, drizzling over the hearts in patterns.

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For the heart on heart effect, place a small heart shaped cookie cutter on the chocolate and carefully drizzle chocolate close to the edge of the heart, tracing it and filling in the cookie cutter.  Carefully remove the cookie cutter (you can see I did this with the little red heart on the white chocolate).

Chocolate Peanut Butter filled Hearts:

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Step 1: In a microwave safe measuring cup or bowl, melt 1 cup of chocolate for 1 minute then stir with spoon.  Continue to melt for 30 second intervals, stirring after each time until completely melted and smooth.

Step 2:  Pour or spoon melted chocolate into the heart mould, approximately 1/3 full.  One all the chocolate is used up or the hearts are all filled, take a small spoon and carefully work the chocolate up the edges on the heart.  This makes it easier when you put the peanut butter filling in.

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Step 3:  Put in fridge for 10 minutes to set completely.

Step 5: While chocolate is setting, mix peanut butter filling in a medium size microwave safe bowl.  To make mixing easier, slightly soften peanut butter in microwave for 30 seconds before adding the icing sugar.  Mix well with a spoon or whisk.Valentines Chocolate Hearts 026

Step 5: Once chocolate is set, use a small teaspoon and knife to place a very small amount of peanut butter (about 5 mL) onto each heart, avoiding the sides of the silicone hearts. Once they are all filled, repeat step one and cover the peanut butter with melted chocolate.  Tap the mould once they are all filled to remove bubbles and to make tops smooth.

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Step 6: Place in fridge for 10 minutes until set.

Step 7: Remove hearts from silicone mould and place on wax paper, cutting board or another hard surface.

Step 6: If you want to decorate with drizzled accent chocolate, put 1/4 cup accent coloured chocolate melts in microwave safe measuring cup or small bowl and microwave for 1 minute and stir (I used light brown, peanut butter flavoured chocolate).  Continue melting every 30 seconds until completely melted.

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Step 7: Pour melted chocolate into a small new ziplock bag.  To make it easier I use a small glass and wrapped the top of the bag around the lip of the cup and poured the chocolate into the bag.  Close the bag, getting most of the air out.  Cut a tiny corner of one corner of the bag.  Squeeze out the chocolate, drizzling over the hearts in patterns.

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We bought our silicone pans from Homesense and the Dollar Store, but Michaels also sells them with the Candy Melts.  Enjoy creating!!! If you make any of these chocolates tag us @basicbloggerss on Instagram or Twitter 🙂 Have a fabulous week! Talk to you next Tuesday.

xoxo Marley

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