Chocolate Peanut Butter Hearts
Rich chocolate shells cradle smooth peanut butter centers in these adorable heart-shaped treats. No baking required means you can whip them up whenever romance calls.
The secret lies in the silky ganache that forms naturally when warm cream meets quality chocolate.
Why Tempering Chocolate Changes Everything
Properly tempered chocolate creates that satisfying snap when you bite into these hearts. Meanwhile, untempered chocolate stays soft and can develop white spots over time.
Gentle heating to 88°F gives you glossy shells that hold their shape beautifully. Plus, tempered chocolate releases easily from silicone molds without cracking.
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The Peanut Butter Filling That Actually Stays Put
Natural peanut butter mixed with powdered sugar creates the perfect consistency that won’t leak through chocolate walls. However, too much liquid makes filling that seeps out during assembly.
Room temperature ingredients blend smoothly without lumps. The result is creamy filling that holds its shape when you bite down.
What Makes Heart Molds Work Like Magic
Silicone heart molds create professional-looking treats without fancy equipment. First, chill the molds for 10 minutes so chocolate sets quickly on contact.
Thin, even layers prevent thick bottoms that crack when removed. Gentle tapping releases air bubbles that would otherwise create holes in your finished hearts.
Stop Your Chocolate From Seizing Up
- Keep all equipment completely dry since even one drop of water will cause chocolate to seize and become grainy.
- Test mold flexibility before unmolding by gently pressing one corner to ensure chocolate has fully set and won’t crack.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, but reduce the tempering temperature to 84°F for milk chocolate. The hearts will be sweeter and slightly softer than dark chocolate versions.
What should I do if my peanut butter filling is too thick?
Add 1 teaspoon of melted butter or neutral oil gradually until the mixture reaches piping consistency. Avoid adding liquid as it can cause separation.
Why are my chocolate hearts developing white spots?
This is chocolate bloom from improper tempering or temperature changes. The hearts are still safe to eat but won’t have the glossy finish.
How do I know when the chocolate shells are thick enough?
Properly coated shells should be opaque when you look through the mold from underneath. Thin spots will appear translucent and may crack during unmolding.
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Chocolate Peanut Butter Hearts
Ingredients
Filling
Equipment Needed
- Heart-shaped silicone candy molds (16 cavities)
- Double boiler or microwave-safe bowl
- Digital thermometer
- Small offset spatula
- Piping bag or small spoon
Instructions
- Prepare molds: Chill heart-shaped silicone molds in refrigerator for 10 minutes. This helps chocolate set quickly and creates smooth shells.
- Temper chocolate: Melt 8 oz chocolate chips in double boiler over simmering water, stirring constantly until temperature reaches 115°F. Remove from heat and add remaining 4 oz chocolate chips, stirring until temperature drops to 88°F.
- Create chocolate shells: Spoon tempered chocolate into molds, filling each cavity halfway. Tap molds gently on counter to release air bubbles, then tilt and rotate to coat sides evenly. Pour excess chocolate back into bowl.
- Make peanut butter filling: Refrigerate molds for 15 minutes until chocolate sets completely. Meanwhile, mix peanut butter, powdered sugar, softened butter, vanilla, and salt in bowl until smooth and pipeable.
- Add filling: Fill each chocolate shell with 1 teaspoon peanut butter mixture, leaving 1/8-inch space at top. Gently tap molds to level filling.
- Seal hearts: Reheat remaining chocolate to 88°F if needed. Spoon over filled molds to seal, using offset spatula to level tops. Remove excess chocolate.
- Chill and unmold: Refrigerate for 1 hour until completely set. Gently flex molds and turn upside down to release hearts. Store in airtight container in refrigerator up to 1 week.
Nutrition Facts
Per Serving (2 hearts)
