Chocolate Peanut Butter Valentine's Hearts
Deliciously simple heart-shaped chocolates made with creamy peanut butter and rich chocolate, perfect for Valentine's Day.
Ingredients
For the filling
- 1 cup creamy natural peanut butter Choose a smooth, runny-style natural peanut butter.
- 1 cup powdered sugar Also known as confectioners’ sugar.
- 1/2 teaspoon vanilla extract Optional for added flavor.
For the chocolate coating
- 1 cup semi-sweet or dark chocolate chips Good-quality chips are recommended.
- 1 tablespoon unsalted butter Adds shine and a silky texture.
Optional toppings
- Flaky sea salt Sprinkle on top for added flavor.
- 1/4 cup toasted peanuts, chopped For crunch.
- 1 tablespoon edible gold dust or luster dust For decoration.
- Cocoa nibs or crushed freeze-dried raspberries Optional for additional flavor and visual contrast.
Instructions
Prepare the filling
- In a medium mixing bowl, combine creamy natural peanut butter, powdered sugar, and vanilla extract if using.
- Stir until a smooth, slightly stiff paste forms, adjusting with more powdered sugar or peanut butter as needed.
- Scoop the filling into a piping bag or zip-top bag.
Melt the chocolate and butter
- Place chocolate chips and unsalted butter in a microwave-safe bowl and melt in 20–30 second intervals, stirring until smooth.
Coat the mold with chocolate
- Spoon a thin layer of melted chocolate into each heart cavity.
- Tap the mold on the counter to remove air bubbles.
Let the first layer set
- Let the chocolate set for about 5 minutes at room temperature or refrigerate for 3–4 minutes.
Add the peanut butter filling
- Pipe or spoon the peanut butter filling into the chocolate shells, leaving a small gap at the top.
Seal with more chocolate
- Spoon or pipe more melted chocolate over the filling to seal each heart.
- Smooth the top with the back of a spoon.
Chill until firm
- Refrigerate until the chocolate is completely firm, usually 45–60 minutes.
Demold and finish
- Gently flex the silicone mold to release each heart.
- Optionally, sprinkle with flaky sea salt or other toppings before serving.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for 2–3 months.