Homemade Heart Chocolates (Vegan, Dairy Free) - 3 Ingredients
Perfect for someone with dietary restrictions, these artisan homemade heart chocolates are delicious, easy to gift, and beautiful.
Servings: 6
Ingredients
- 18 oz (5 bars) dark chocolate (I use Trader Joe’s organic dark chocolate truffle – or if you have allergies you can use
these) - 1 cup full fat coconut milk
- ½ teaspoon
vanilla extract
Desired Toppings (Optional)
- cocoa nibs, orange zest, sprinkles, chocolate chips, coffee, chopped nuts, coconut flakes, sprinkles, dried fruit pieces
- a dusting of cocoa or powdered sugar or cinnamon, or my personal favorite >> fruit powder
Instructions
- Make a chocolate ganache filling by heating the coconut milk over medium-low heat on your stove. Remove from heat. Break two chocolate bars/about 7 oz into pieces (or just use 1 cup chocolate chips) and add with vanilla to the saucepan. Stir until chocolate is fully melted and well mixed.
- Place in fridge until cold; about 1-2 hours. Remove from fridge then beat to a whipped texture. Add to a large piping bag (with a large tip).
- Pipe onto parchment paper into heart shapes. Freeze until solid (about 1 hour).*Please note that I looked at a ton of other recipes that pipe ganache (so clearly it can be done) and no matter how hard or how many times I tried they just looked awful lol. If you don’t have the artsy touch either, just pipe into hearts in a mold like
this mold (this is the one I used for the chocolates in the photos) and smooth the tops with a knife so they will be flat. - Break remaining 3 bars of chocolate into pieces (or use 1½ cups chocolate chips). Melt about 2/3 of it over low heat. Remove from heat and mix in remaining chocolate until smooth. Dip hearts in chocolate.
- Top as desired. Allow to harden in fridge. Serve.
Notes
*For fruit powder, finely process freeze dried fruit (I used strawberries) to a fine power and dust chocolates with them. Usually I do this by adding it to a fine mesh strainer then tapping the strainer over top of the chocolates to allow small amounts to come through.
*For an alternative “fruitier” filling, make a raspberry, cherry, or strawberry reduction (cook about 1 cup frozen berries in a small saucepan over medium high heat until about ½ the juices have evaporated). Strain. Allow to cool. Beat 1 cup coconut cream + ½ cup powdered sugar to stiff peaks. Mix in reduction. Add mix to a large piping bag and pipe into hearts or add to a silicone heart candies mold. Allow to harden overnight then coat in chocolate as above.
*For an alternative “fruitier” filling, make a raspberry, cherry, or strawberry reduction (cook about 1 cup frozen berries in a small saucepan over medium high heat until about ½ the juices have evaporated). Strain. Allow to cool. Beat 1 cup coconut cream + ½ cup powdered sugar to stiff peaks. Mix in reduction. Add mix to a large piping bag and pipe into hearts or add to a silicone heart candies mold. Allow to harden overnight then coat in chocolate as above.