Indulge in the ultimate romantic treat with these homemade "Sweetheart's Delight" chocolates. Each heart-shaped chocolate is handcrafted with a luscious, dark chocolate shell that encases a decadent vanilla cream filling infused with a delicate hint of rosewater. A surprise burst of tart blackberry jam awaits in the center, adding a delicious fruity twist. The chocolates are finished with a shimmering coat of edible glitter and crushed freeze dried raspberry or strawberry fruit, making them the perfect gift for your sweetheart or a luxurious indulgence for yourself. Impress your loved ones with these handmade chocolates that are easy to make and sure to impress!

This recipe yields about 10-12 heart-shaped chocolates, depending on the size of your mold. The serving size can vary depending on your preference and how many chocolates you would like to enjoy at a time. These chocolates are rich and decadent, so 1-2 per person is typically sufficient. Store any leftovers in an airtight container in the refrigerator for up to a week.

Prep time: 10 minutes

Molding and setting the chocolate shells: 20 minutes (10 minutes to paint the chocolate into the molds, and 10 minutes to set in the refrigerator)

Making the cream filling: 5 minutes (plus any additional time needed to heat the cream)

Filling the chocolate shells: 5 minutes

Setting the cream filling: 10 minutes (in the refrigerator)

Covering the filled chocolates with more chocolate: 5 minutes

Final setting time: 10 minutes (in the refrigerator)

Total time: Approximately 65 minutes

Ingredients:

10 oz dark chocolate, chopped

1/2 cup water buffalo milk or heavy cream - Goat's Pride Dairy - Water Buffalo Milk

2 tbsp unsalted butter, room temperature

1 tsp vanilla extract

1/4 cup blackberry jam - Skyland Acres - Blackberry Jam

A few drops of rosewater

Edible glitter, decoration

Freeze dried Raspberry or Strawberry fruits, decoration - Origo Foods - Freeze Dried Raspberry Strawberry Fruits

STEP 1  

Melt the chopped dark chocolate in a heatproof bowl set over a pot of simmering water. Stir occasionally until completely melted and smooth.

STEP 2 

Use a pastry brush to paint the melted chocolate inside the heart-shaped molds of a chocolate mold. Make sure to coat the entire surface of each mold, and let the excess chocolate drip off. Place the mold in the refrigerator for 10 minutes to harden.

STEP 3

In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and stir in the butter, vanilla extract, jam, and a few drops of rosewater until the mixture is smooth and well combined. Taste and adjust the amount of rosewater to your preference.

STEP 4

Take the chocolate mold out of the refrigerator and fill each heart-shaped mold with the cream mixture, leaving some room at the top. Place the mold back in the refrigerator for another 10 minutes to let the cream set.

STEP 5

Once the cream is set, re-melt the remaining chocolate and use it to cover the top of each mold, sealing the cream inside. Tap the mold gently on the countertop to remove any air bubbles, and add crushed freeze dried raspberry fruit for a delectable presentation. Return it to the refrigerator for a final 10 minutes.

STEP 6

Once the chocolate has fully hardened, remove the chocolates from the mold and dust them with edible glitter. Serve or gift to your Valentine and enjoy!

Note: If you don't have a chocolate mold, you can use a muffin tin with paper liners instead. Simply paint the melted chocolate onto the bottom and sides of each liner, let it harden, then fill with the cream mixture and cover with more melted chocolate.