Ingredients
Equipment
Method
- Ensure your heart-shaped molds are clean and completely dry. If using silicone molds, place them on a flat baking sheet for easier handling. This prevents any premature setting or uneven shapes.
- In a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water), melt the chocolate chips and the optional butter. Stir gently and continuously until the chocolate is completely smooth and melted. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth. Be careful not to overheat.1 ½ cups semi-sweet chocolate chips, 1 tablespoon unsalted butter
- For a professional sheen and snap, you can temper the chocolate. Once mostly melted, remove the bowl from the heat and stir in about a third of the unmelted chocolate. Stir until this portion is also melted and incorporated. Then, add back the remaining unmelted chocolate and stir until it's all smooth and glossy. This process stabilizes the chocolate for a better texture.
- Spoon about a tablespoon of the melted chocolate into each heart cavity of your mold. Using a small brush or the back of your spoon, spread the chocolate evenly up the sides and over the bottom of each heart mold, creating a shell. You want a consistent layer; too thin, and the filling might leak, too thick, and the chocolate-to-peanut butter ratio will be off. Place the mold in the refrigerator for about 5-10 minutes to allow the chocolate to set slightly.
- While the chocolate shells are setting, combine the smooth peanut butter, vanilla extract, and a pinch of salt in a small bowl. Stir until well combined and smooth. The mixture should be thick but spreadable. You can add an extra teaspoon of peanut butter if it seems too dry.¼ cup smooth peanut butter, ½ teaspoon vanilla extract, Pinch salt
- Once the chocolate shells are firm to the touch, spoon the peanut butter mixture into the center of each heart, leaving a small border at the top. Don't overfill, or it will be difficult to seal the top.
- Spoon the remaining melted chocolate over the peanut butter filling, making sure to cover it completely and seal the edges of the chocolate shell. Again, aim for an even layer. Gently tap the baking sheet on the counter to release any trapped air bubbles and ensure a smooth top surface.
- Place the baking sheet with the filled molds back into the refrigerator for at least 30 minutes, or until the chocolate is completely firm and set.
- Once fully set, gently pop each Homemade Reese's Valentine's Heart out of its mold. If they are sticking, you can briefly turn the mold upside down or press gently on the edges.
- Your homemade Reese's Valentine's Hearts are ready to be devoured or beautifully packaged for gifting.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Can be frozen for up to 3 months.
