Ingredients:

  • 12 oz High-quality Chocolate Melting Wafers
  • 1 tsp Coconut oil
  • 1 cup Mini marshmallows
  • 1/2 cup Chocolate-covered strawberries or truffles
  • 1 tbsp Gourmet sprinkles
  • 1/4 cup Contrasting chocolate melts
  • 1 pinch Edible gold leaf

Instructions:

  1. Melt the base. Place 12 oz melting wafers and 1 tsp coconut oil in a bowl and heat in 30 second bursts until the aroma of toasted cocoa is strong and the liquid is velvety.
  2. Coat the mold. Pour half the chocolate into the silicone heart and tilt it in circular motions until every corner is coated and opaque.
  3. Set the first layer. Place the mold in the fridge for 10 minutes until the surface is matte and firm to the touch.
  4. Reinforce the edges. Use a brush or spoon to apply the remaining chocolate specifically to the top rim and side walls until the edges look significantly thicker than the base.
  5. Final chill. Refrigerate for another 15 minutes until the mold feels cold and the chocolate pulls away slightly from the sides.
  6. Unmold with care. Gently peel the silicone away from the edges first, then push from the bottom until the heart pops out with a clean snap.
  7. Fill the cavity. Place 1 cup marshmallows and 1/2 cup truffles on a flat plate or cake board, arranging them in a tight pile.
  8. Seal the heart. Briefly touch the edges of your chocolate heart to a warm pan to melt them slightly, then press it over the treats until it adheres to the base.
  9. Decorate the surface. Melt 1/4 cup contrasting chocolate and drizzle it in a zig zag pattern until the lines look sharp and intentional.
  10. Add the finish. Apply 1 tbsp sprinkles and a pinch of gold leaf until the heart looks like a boutique shop creation.