Valentine’s Day is just around the corner! And that means that it is time to start thinking about the treats we’re going to give our sweets.
Personally, I like handmade treats the best. Well, let’s cut to the chase. I like treats that I can eat. More specifically, treats that I can eat that have been made at home in a kitchen by someone I love. And since that is what I like best, that is also what I like to give.
That’s why I am sharing with you a super simple recipe for Spicy Chocolate Candy Hearts that you can make right in your kitchen for your sweet this Valentine’s Day. I know your thinking, “Candy. Whoa! Candy making is never simple.”
But, I promise, this spicy chocolate recipe is so simple in fact, you might be hard pressed to really call it a recipe at all, but alas, you do start with one thing and end up with something different. So cooking, right?
Sigh. Let’s not quibble over details. This spicy chocolate candy is so easy but makes those of us who make it look soooo fancy. So what’s not to love?
And wasn’t it love that we were talking about in the first place?
Spicy Chocolate Hearts
Creamy rich dark chocolate with just a little kick of cinnamon and cayenne. Sweet and spicy. Just like the one you love best.
10 oz quality dark chocolate (not bark)
1/2 tsp cinnamon
1/2 tsp cayenne pepper
4 oz white chocolate
red sugar crystals
silicone heart mold
1. Melt the chocolate.
Melt dark chocolate in the microwave or in a double boiler until it is smooth and shiny. The key to successfully melting chocolate in the microwave is the stirring. Make sure you stir your chocolate every 15-30 seconds. A lot of the melting takes place as you stir. So chances are your chocolate will come out of the microwave chunky but end up being smooth and silky after a good 15 second stir.
Add generous 1/2 tsps of cinnamon and cayenne to chocolate and stir until completely blended throughout.
2. Set the chocolate.
Fill the heart mold 1/2 to 2/3 way full using a teaspoon. Gently shake mold back and forth to settle the chocolate. Chill for 1 hour.
When set, remove candies from the mold and place flat side down on a cookie sheet covered with parchment or wax paper.
Melt white chocolate either in microwave or double boiler. Use a spoon to drizzle the white chocolate over the tops of the hearts.
The spoon drizzle is a tricky thing to me. As a result, I usually start my drizzling on the wax paper then move to whatever I am decorating. I still end up with 1 or 2 or 4 that just look ridiculous. But I figure, “what the heck, it’s candy. it’s supposed to be fun.” So I try not to get too uptight about it. Plus, the ugly ones can always go on the bottom of the stack or box or however you decide to present them, right?
If you are thinking you don’t want to try the spoon drizzle because of possible clumps or crazy, I recommend some squeeze bottles at the end of this recipe that will keep everything looking neat and professional.
Heavily sprinkle the red sugar crystals over the white chocolate before it sets.
Put cookie sheet with finished hearts in the refrigerator to chill for 30 minutes or until set. Shake extra sprinkles from the hearts, and your hearts are ready to serve.
Now you are ready to cuddle up and munch on these spicy bites with your honey. Or maybe leave one on his pillow or nightstand. Whatever you do, you can’t really go wrong with these chocolatey ‘hot hearts’… unless you eat them all before you get a chance to give them away… which if that’s the case, I completely understand… Good thing these spicy chocolate hearts are so easy to make.
***Pin this Spicy Chocolate Heart recipe here***
Products I use to make this recipe.
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Need more Valentine’s Day Inspiration? Check out these ASD favorites!
Why a Cheese Board is Romantic (especially when you don’t like cheese)- Coming 2/12/18
See this and other great recipes at Full Plate Thursday!
- 10 oz dark chocolate
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 4 oz white chocolate
- red sugar crystals
- silicone heart mold
- Melt dark chocolate in the microwave or in a double boiler until it is smooth and shiny.
- Add generous 1/2 tsps of cinnamon and cayenne to chocolate and stir until completely blended throughout.
- Fill the heart mold 1/2 to 2/3 way full using a teaspoon. Gently shake mold back and forth to settle the chocolate. Chill for 1 hour.
- When set, remove candies from the mold and place flat side down on a cookie sheet covered with parchment or wax paper.
- Melt white chocolate either in microwave or double boiler. Use a spoon to drizzle the white chocolate over the tops of the hearts.
- Heavily sprinkle the red sugar crystals over the white chocolate before it sets. Shake extra sprinkles from the hearts.
- Put cookie sheet with finished hearts in the refrigerator to chill for 30 minutes or until set. Hearts are ready to serve.
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