Description
Chocolate Peanut Butter Valentines Heart – A decadent treat featuring rich chocolate and creamy peanut butter, perfect for quick and easy Valentine’s Day indulgence.
Ingredients
Scale
- 10 oz (280g) high-quality dark chocolate (60-70% cocoa), chopped
- 2 tbsp (30g) unsalted butter
- 1 tsp vanilla extract
- 1 cup (250g) smooth peanut butter (natural or regular)
- 3/4 cup (90g) powdered sugar, sifted
- 4 tbsp (56g) unsalted butter, softened
- 1/4 tsp salt (omit if using salted peanut butter)
- 3 oz (85g) white chocolate or pink candy melts
- Sprinkles, edible glitter, or crushed freeze-dried raspberries (optional)
Instructions
- Step 1: Prepare the Chocolate Shell Begin by thoroughly cleaning your heart-shaped chocolate molds, ensuring they’re completely dry—any moisture will cause the chocolate to seize. Place the chopped dark chocolate and butter in a heatproof bowl. Create a double boiler by positioning the bowl over a pot of barely simmering water, making sure the bowl doesn’t touch the water. Stir gently until 75% melted, then remove from heat and continue stirring until completely smooth. Stir in the vanilla extract. If tempering properly, follow the temperature guidelines from the pro tips section. Let the chocolate cool slightly until it begins to thicken but remains pourable.
- Step 2: Create the First Chocolate Layer Using a small spoon or food-safe paintbrush, coat the inside of each heart cavity with a layer of chocolate. Pay special attention to the sides, ensuring they’re completely covered. Gently tap the mold on the counter to remove air bubbles and create an even coating. Place the mold in the refrigerator for 5-7 minutes until the chocolate is set but not completely hardened. Apply a second layer of chocolate to ensure a sturdy shell that won’t crack when filled. Return to the refrigerator for another 10 minutes until completely set.
- Step 3: Prepare the Peanut Butter Filling While the chocolate shells chill, make your filling. In a medium bowl, combine the peanut butter, softened butter, powdered sugar, and salt. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture becomes lighter in color and fluffy. The texture should be smooth enough to pipe but firm enough to hold its shape. Transfer the peanut butter mixture to a piping bag fitted with a medium round tip or use a zip-top bag with the corner snipped off.
- Step 4: Fill and Seal the Hearts Remove the chocolate shells from the refrigerator. Pipe the peanut butter filling into each cavity, leaving about 1/8-inch space from the top. Smooth the surface with a small offset spatula or the back of a spoon. Reheat the remaining chocolate until fluid but not hot. Carefully spoon or pipe chocolate over the filling to seal each heart. Use an offset spatula to scrape away excess chocolate, creating a smooth base. Return to the refrigerator for 20-30 minutes to set completely.
- Step 5: Unmold and Decorate Once fully set, carefully unmold your **Chocolate Peanut Butter Valentines Hearts** by turning the mold over and gently tapping or flexing it. For decoration, melt white chocolate or pink candy melts in the microwave in 15-second intervals, stirring between each. Drizzle decoratively over the hearts using a fork or piping bag. While still wet, add sprinkles or edible decorations if desired. Allow decorations to set fully before packaging or serving your beautiful chocolate peanut butter hearts.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 heart
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg