Fruit Jelly and Marshmallow Fluff Chocolate Hearts

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February 9, 2024

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Two of Hearts

Experience the joy of these heart-shaped fruit jelly and marshmallow fluff generously enveloped in decadent semi-sweet chocolate. Whether it’s a romantic gesture for Valentine’s Day or a thoughtful surprise for loved ones, these delightful confections will surely captivate with their irresistible blend of fluffy sweetness and rich chocolatey goodness. 

This recipe will feel indulgent and irresistible without the hassle. Watch the smiles on your loved one’s faces as they talk through mouthfuls about how good this is. We’re that confident. Did you know a healthy relationship with chocolate is beneficial? For example, chocolates are rich in antioxidants, lower blood pressure, and increase blood circulation (John Hopkins). So don’t be afraid to have one of these to celebrate.

Homemade Chocolate Candies

Before you start, you’ll need a heart-shaped silicone mold like this one.

  1. Position the silicone mold on a baking sheet to keep it level and stable, especially if you need to move it or place it in the refrigerator. Transfer the marshmallow fluff into a small bowl and add a few drops of your chosen food coloring. Whisk the mixture until it is thoroughly combined.
  2. Fill the silicone molds halfway with the colored fluff, leaving space to pour in the chocolate. Similarly, fill the silicone molds halfway with your preferred fruit jelly. Place the baking sheet with the silicone mold in the freezer for 15 minutes to allow the fluff and jelly to set.

    Fruit Jelly and Marshmallow fluff in heart-shaped silicone molds.
  3. While the fluff and jelly are freezing, melt 12 oz of baking chocolate according to the package instructions. Use the double-boiler method for melting the chocolate. Add 2 tsp of oil, stir, and transfer the melted chocolate into a liquid measuring cup with a spout once the hearts are removed from the freezer.
  4. Pour the remaining melted chocolate into the silicone molds to create the solid back of the heart. Freeze again for another 10 minutes or until the chocolate has hardened. Place a wire rack on a baking sheet lined with parchment paper while the hearts freeze.

    Chocolate poured on top of the fruit jelly and marshmallow fluff in heart-shaped silicone mold.
  5. Carefully remove four hearts from the silicone mold and place them on the wire rack while keeping the remaining hearts in the freezer. These should come out of the molds quickly, and if there is some resistance to the jelly, it will eventually come out. Warning, the jelly ones will be lumpy but we didn’t mind that. If you want a clean and neat jelly version (picture below), we used fruit puree and agar agar (following package instructions).

    Fruit Jelly and Marshmallow Fluff removed from molds before chocolate pour over

    Fruit Jelly chocolates with agar agar on a wire rack
  6. Pour chocolate over the tops of the hearts on the wire rack to fully encase the marshmallow fluff and fruit jelly. Allow the chocolate to fully harden, which should happen quickly. If not consumed immediately, we recommend storing the chocolate in the freezer in an airtight container. Serve and savor your fruit jelly and marshmallow fluff hearts!

    Fruit jelly and marshmallow fluff chocolates hardening on wire rack
    Decorated fruit jelly and marshmallow fluff chocolates

answers For You

My fruit jelly chocolate heart is lumpy using this mold. What do I do?

We don’t mind the lumpiness, but if you do, there is another way of approaching this to get the fruit jelly shape. Use a little bit of agar agar per the package instructions with a fruit puree (we don’t recommend using jarred jelly then because those usually have pectin or gelatin-like substances included). Agar agar will help give you that beautiful geometric look at first but once you cover it in chocolate, it will be a smooth heart shape.

Do I have to use the geometric heart-shaped silicone mold?

No, not at all. We used this one because we also use it for our other Valentine’s Day recipes. You don’t even need to make this heart-shaped. Any shape will work using the same methods.

How do I store these?

Store them in an air tight container in the freezer (best) or refrigerator. When you’re ready to eat, let them sit on the counter for 5 minutes before diving in!

Do I have to freeze these before adding the chocolate?

We recommend at least doing this for the fluff just to ensure that it holds with the heat of the hot chocolate. Freezing these beforehand will help the chocolate harden faster on contact

Fruit Jelly and Marshmallow Fluff Chocolate Hearts each cut in half, juxtaposed in the image side by side

Fruit Jelly and Marshmallow Fluff Chocolate Hearts

Sweet marshmallow fluff or luscious fruity jelly combine with rich chocolate for irresistible fruit jelly and marshmallow fluff chocolate hearts.
Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost. 
Servings 8 hearts
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Print Recipe Pin Recipe

Equipment

  • 1 Small bowl
  • 1 Whisk
  • 1 Saucepan
  • 1 Liquid measuring cup
  • 2 Baking sheets
  • 1 Wire rack
  • 1 Rubber spatula

Ingredients
  

  • 8 oz Marshmallow fluff OR
  • 375 ml Fruit preserves or jam – these must have pectin in it
  • OR both (in which case halve the amounts)
  • Food coloring
  • 24 oz Semisweet chocolate

Instructions
 

  • Place silicone mold onto the baking sheet. This will help keep the mold level if you need to move around or place it in the refrigerator.
  • Scoop out fluff into a small bowl and add a few drops of your preferred food coloring. Whisk together until combined.
  • Spoon the fluff into the silicone molds halfway up, leaving room to pour in chocolate.
  • Spoon in your preferred fruit jelly into the silicone molds halfway as well.
  • Place baking sheet with silicone mold on top into the freezer for 15 minutes.
  • While the marshmallow fluff and fruit jelly are freezing, melt 12 oz of baking chocolate according to package instructions. We used the double-boiler method – place a glass bowl on top of a saucepan that has hot, steaming water in it. Place the chocolate into the bowl and let it melt before stirring. Add 2 tsp of oil and stir. Pour chocolate into a liquid measuring cup with a spout after you remove the hearts from the freezer.
  • Pour chocolate into the silicone molds until it's full. The chocolate will act as the solid back for the heart. Freeze again for another 10 minutes or until the chocolate has hardened.
  • Place another baking sheet lined with parchment paper on the counter. Place a wire rack on top of the parchment paper.
  • Gently remove four hearts from the silicone mold and keep the remaining four in the freezer. These should come out of the molds easily (you may meet some resistance with the jelly but it will come out). If you want a jelly version that comes out neat and clean, see steps above recipe card.
  • Place four hearts at a time on the wire rack. Pour the chocolate over the tops of the hearts to fully encase the fluff and jelly in the chocolate. Allow the chocolate to harden (it should happen quickly) fully. We recommend placing the chocolate hearts back in the freezer in an airtight container if you’re not eating immediately. Serve and enjoy your fruit jelly and marshmallow fluff hearts!
Author: Relatable Ladle
Course: Dessert
Cuisine: American
Keyword: Gluten-free, Nut-free, Sesame-free
How was the fruit jelly and marshmallow fluff chocolate?

Drop us a comment down below if you made these! If you’re looking for more Valentine’s Day recipes check out these ones below:

Sweet Potato Fondant Hearts
Mozzarella Hearts
Coconut and Fruit Jelly Hearts
Apricot Cheese
Roasted Red Pepper Bisque

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