Fruit Jelly and Marshmallow Fluff Chocolate Hearts

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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.

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.
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.
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.
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.
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).
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!

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