Homemade chocolates are one of the best ways to add a personal touch to Valentine’s Day or any special occasion. This Easy Homemade Chocolate Hearts Recipe is a fun, simple way to create cute treats for your loved ones.

Whether it’s your first time working with chocolate or you’re a seasoned pro, these homemade chocolate hearts are sure to bring smiles.

The great thing about this recipe is how versatile it is. Using simple ingredients like white chocolate, milk chocolate, and sprinkles, you can design your own heart-shaped chocolates that make perfect gifts. With a silicone mold and a little creativity, you’ll be amazed at how much fun it is to melt chocolate and turn it into adorable, heart-shaped sweet treats.

Why You’ll Like this Recipe

These easy homemade chocolate hearts are perfect for any occasion— they’re simple to make, requiring just a few ingredients and no fancy equipment, which means you don’t have to be a professional baker to pull them off.

The best part? You can customize them! Whether you want to use dark chocolate, milk chocolate, or white chocolate—or fill them with fun extras like nuts or a sprinkle of sea salt—you get to create something uniquely delicious. 

Plus, there’s something extra special about gifting a treat that’s homemade with love.

It’s a quick, fun, and rewarding project that delivers big on flavor and heartfelt charm. Trust me, these chocolate hearts will melt more than just taste buds!

Ingredients

This recipe calls for simple ingredients, found in any grocery store:

• This recipe has only 3 simple ingredients that you can probably find on the baking aisle of your grocery store.
• White chocolate candy melts or white chocolate bar:  This adds a smooth, creamy sweetness and works well for colorful or decorative layers. It’s easy to melt and sets beautifully.
• Milk chocolate candy melts or milk chocolate bar: The rich, velvety flavor of milk chocolate creates a perfect balance for these heart-shaped treats. It’s also a great option for the base layer.
• Valentine’s sprinkles: These bring an extra touch of charm to the chocolate hearts, adding pops of color and fun texture to your design.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Add-ons

• Crushed nuts: Macadamia nuts or almonds can be sprinkled on top or mixed into the chocolate for extra crunch.
• Peanut butter filling: Add a layer of peanut butter inside the mold for a delicious surprise. It pairs wonderfully with both milk and white chocolate.

Substitutions

• Dark chocolate: If you prefer a more intense flavor, swap the milk chocolate for dark chocolate. Dark chocolate hearts are perfect for those who love less sweetness.
• Dairy-free: use dairy-free chocolate instead of regular chocolate for a Dairy-free version.
• Sea Salt: if you want to lean into a salty & sweet vibe, swap the sprinkles for a dash of thick sea salt flakes
• Coconut oil: Mix a small amount into your melted chocolate for a shinier finish and smoother consistency.
• Custom molds: Try letter molds or other shapes for specific designs that go beyond traditional hearts.

How to Make

Melt candy melts or chocolate bars. You can use a microwave-safe bowl or a double boiler to melt chocolate, ensuring you stir often to avoid burning. For the best results, follow these tips: Melting Chocolate 101.

Add sprinkles to the bottom of a silicone heart mold (heart size of 1.5 x 1.75 in) to create a decorative base. You can add different kinds of sprinkles for variety or stick to a color theme.

Use a teaspoon to fill the molds with the melted chocolate. Tap the mold gently on a flat surface to release any air bubbles that might ruin the smooth finish.

Refrigerate the filled molds for about 30 minutes, or until the chocolate is fully set. The chocolate shell should feel firm to the touch.

Unmold the chocolates carefully and place them in a pretty box or airtight container.

Expert Tips

• Use room temperature ingredients to ensure smooth, even melting. Cold ingredients can cause the chocolate to seize.
• Mix a small amount of coconut oil (1 tablespoon for 1 cup chocolate) into your melted chocolate for a shinier finish and smoother consistency.
• Work quickly when layering different chocolates or adding sprinkles so the chocolate doesn’t start setting prematurely.
• “Tempering” chocolate means you are melting it to a very low temperature (between 110º and 115º F) and then bringing the temperature back down
• Store finished chocolates in an airtight container to maintain freshness and prevent them from absorbing other odors.

Frequently Asked Questions

How should I store these chocolates?

Store your homemade chocolates in an airtight container at room temperature or in the fridge. They’ll stay fresh for up to two weeks. Avoid direct sunlight or excessive heat to prevent melting.

Can I make these chocolates ahead of time?

Absolutely! These homemade chocolate hearts are great for prepping in advance. You can make them up to a week ahead and store them in a cool, dry place.

Can I freeze these chocolates?

Yes, you can freeze them. Wrap each chocolate individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature for about 15 minutes before serving. Make sure your sprinkles are ok to freeze and won’t bleed when thawing.

What if I don’t have a silicone mold?

If you don’t have a silicone heart mold, you can use a candy mold or even pour the melted chocolate onto parchment paper and cut out heart shapes once it sets slightly.

How can I make my chocolates look more professional?

Use a piping bag or a plastic baggie with the lower corner cut off for precise filling. This will help you create clean, even layers. You can also polish your silicone mold with a soft cloth before filling to enhance the shine of the finished chocolates.

What if I have only a little bit of excess chocolate?

Pour it onto parchment paper to create a quick chocolate bark. Add nuts or sprinkles for an easy extra treat (or if you’re not interested in extra work, lick the spatula of the warm -but not hot!- leftover chocolate)

Can I add flavors to the chocolate?

Definitely! You can mix in a drop or two of flavored extracts like vanilla, mint, or orange before pouring the chocolate into the mold. Just be careful not to overdo it—a little goes a long way!

What’s the best chocolate to use?

High-quality chocolate bars work best for a smooth, creamy texture. Look for something you’d enjoy eating on its own. Avoid overly waxy chocolates, as they won’t melt as nicely.

Can I add fillings to the hearts?

Of course! You can add a dab of caramel, peanut butter, or even crushed cookies to the center before sealing it with more chocolate. Just make sure the filling isn’t too runny to keep everything neat.

Do I need to temper the chocolate?

For a shiny, professional finish and chocolates that don’t melt easily in your hands, tempering is a great step. If you’re short on time or just starting out, you can skip this step, but the results might not be as glossy, or you can use candy melts, which don’t need tempering.

How do I clean the silicone mold after use?

Warm water and a bit of dish soap will do the trick. Avoid using abrasive sponges, as they can damage the mold and make your chocolates lose their smooth surface in the future.

If delighting in chocolate goodness is one of your favorite pastimes, be sure to check out a few of these other tasty chocolate treats below, or take a look at this link for more dessert treats.

Take a look at the video for these chocolate hearts to see them up-close!

If you make this recipe, please be sure to give it a star rating and leave a comment!