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.
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!