Dark Chocolate Truffle Hearts

Dark Chocolate Truffle Hearts

A Valentine’s Day gift made with love… and chocolate.

I use heart shape silicone chocolate molds for this recipe. This Dark Chocolate Truffle Hearts recipe is adapted from a recipe on Premeditated Leftovers.


Dark Chocolate Truffle Hearts


6oz bittersweet chocolate, chopped
5 Tbl heavy cream
1/4 cup sugar
1 Tbl corn syrup
8oz bittersweet chocolate, chopped
1/2 cup butter, room temperature


  1. In doubler boiler, melt 6oz chopped chocolate, stirring often.
  2. Spoon about 1 tsp of melted chocolate into each cavity of the silicone mold.
  3. Use your finger to coat the sides.
  4. Place the mold in the freezer for two minutes, allowing the chocolate to set.
  5. Combine cream and sugar in a small, heavy bottom pan.
  6. Cook over medium heat, stirring frequently, it comes to a boil.
  7. Add corn syrup, stir, and remove from heat.
  8. Add 8oz chopped chocolate slowly, stirring gently until melted.
  9. Set aside to cool completely
  10. In medium bowl, whip the butter.
  11. Gradually stir cooled chocolate into whipped butter until thoroughly combined.
  12. Fill chocolate coated molds almost full, but not quite. (Do not overfill!)
  13. Freeze for two minutes.
  14. Remove molds from freezer.
  15. Top each heart with a small amount of melted chocolate, covering the truffle completely.
  16. Return to freezer for a few minutes.
  17. Remove from freezer and carefully remove the hearts from the mold.

Makes about 36 hearts.
Approx. 97 calories each

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