Ingredients
- Chocolate (dark, milk, or white) – 200 g
- Creamy peanut butter – 150 g
- Unsalted butter – 50 g, softened
- Powdered sugar – 100 g
- Vanilla extract – 1 teaspoon
- Pinch of salt
- Optional decorations: sprinkles, drizzled chocolate, edible glitter, crushed nuts
Instructions
- Melt the chocolate in a heatproof bowl over simmering water or in short microwave bursts until smooth.
- Spoon a small amount of melted chocolate into silicone heart molds, spreading it evenly along the bottom and sides. Freeze for 10 minutes to firm.
- In a medium bowl, combine peanut butter, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and thick. Add optional crushed nuts if desired.
- Remove the chocolate molds from the freezer and spoon the peanut butter mixture into the center of each chocolate shell, leaving a thin border around the edges.
- Melt additional chocolate and cover the peanut butter filling completely. Smooth the surface with a spoon or spatula.
- Place the molds in the freezer for at least 20 minutes until completely firm.
- Carefully unmold the chocolate hearts and arrange them on a tray lined with parchment paper.
- Decorate as desired with sprinkles, drizzled chocolate, or edible glitter. Serve chilled.
Notes
Store in an airtight container in the refrigerator for up to one week.
For a sweeter or crunchier filling, adjust powdered sugar or add nuts.
Can be made in various chocolate types or shapes to suit occasions.
- Prep Time: 20