Chocolate Heart Truffles

Oh my goodness, I had NO earthly idea how easy it is to make truffles! If I had known this YEARS ago I would have made these for every Valentine’s Day, Christmas, Birthday, Baby Shower, etc.!

After assessing quite a few recipes – with what seemed to me like way too many unnecessary ingredients – I opted for one of simplicity, the most basic of basic recipes. OK, so here we go! Put on your apron and give it a whirl!

The recipe I used is Basic Truffles from It calls for only three (YES, 3!) ingredients and the directions are just as simple. I purchased these FANTASTIC silicone heart-shaped ice trays and silicone cupcake molds from Target for $2.50/pack. They work WONDERS! My next run will have raspberry fillings in the hearts and a peanut butter layer in the middle of those cups. YUM!

I’d also like to share this Candy Making Tips Article from All Recipes. 


  • 12 ounces bittersweet chocolate, chopped (I used 6oz. Guittard dark and 6oz. semi-sweet chips)
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract (I used Madagascar vanilla. I’m not certain if the country of origin matters!)

I omitted steps 4 and 5 since I was using the silicone molds. Once the chocolate melted into a creamy mixture, I simply spooned them into these ice trays and cupcake molds and popped them all in the fridge. I went about cleaning up the mess I made and by the time I was finished, these babies were ready to go into their pretty little containers!

  1. In a medium saucepan over medium heat, combine chocolate and cream.
  2. Cook, stirring, until chocolate is melted and mixture is smooth.
  3. Remove from heat and whisk in flavoring.
  4. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.
  5. Use to fill candies or form balls and roll in toppings.