Heart-Shaped White ‘Chocolate’ Cherry Filled Candies

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Happy Valentine’s Day! Celebrate with these decadent heart-shaped ‘white chocolate’ cherry candies. Fun to make, and eat these creamy cocoa butter filled candies are sure to be a favorite treat amongst kids and adults alike. Sweet cherry puree is encased in smooth cocoa butter making for the perfect balance of sweet and creamy, while still having the same texture as real chocolate. Since this candy was made for Valentine’s Day in particular, I have chosen to use a heart shaped silicone mold which can be purchased on Amazon.  

However, you can choose any shape you would like, or you can use disposable candy cups as well. Be sure to be gentle when scooping out the cocoa butter so as to not break through the other side to the silicone. Also, don’t wait until it is completely frozen solid as it will be almost impossible to scoop out by that point. If you do not have a spoon that is small enough for the mold, you can use a small messing spoon instead. When filling the hollowed-out area with the cherry puree, be sure not to overfill it. If you do, it will create a thick layer of cherry in between the cocoa butter and when you go to remove the heart it will fall apart. You can also use whatever fruit you would like for the puree or you could even sub in peanut butter or cashew butter instead of fruit all together. While this recipe does require some patience in-between freezing, I promise it’s worth the wait! From one candy lover to another, Enjoy!

                         

Heart-Shaped White ‘Chocolate’ Cherry Filled Candies

Serves 16 (1 each) 
Prep: 15 min
Freezing: 1 hour
Total: 1 hour 15 min  
Beginner

Ingredients:

⅔ cup cocoa butter, melted, divided

⅔ cup cherries (about 24), pitted, frozen and thawed

¼ cup honey 

1 tsp. gelatin, unflavored

  Method Of Prep:

  1. Gather and prep ingredients. Place silicone heart-shaped mold on a small sheet tray and set aside.
  2. Start by melting your cocoa butter.
  3. Pour cocoa butter into the bottom of the mold ⅔ of the way full, and place in the freezer to harden for 8-10 minutes.
  4. While hardening, combine cherries and honey in a small pan. Heat on medium until honey has dissolved.
  5. Remove from heat and set up your high-speed blender.
  6. Add in cherry and honey mixture. Blend on high until smooth, mix in gelatin and set aside.
  7. Remove heart mold from the freezer.
  8. Using a small spoon, scoop out a space to add the cherry filling and reserve cocoa butter that you remove.
  9. Place back in the freezer to harden for a few more minutes.
  10. While waiting, get a pastry bag ready, and fill it with the cherry mixture.
  11. Remove from the freezer and carefully fill the hallowed-out portion of each heart with the cherry mixture.
  12. Place back in the freezer for about 10 minutes or until hard.
  13. Once frozen add remaining melted cocoa butter to seal in the cherry mixture.
  14. Freeze one final time for 30-40 minutes or until completely set.
  15. Once set, remove from the freezer and turn out of mold let sit for 5-10 minutes to thaw.
  16. Serve immediately and enjoy!

                      

Nutrition Facts: 
Calories- 103
Carbs- 6.2 g
Fat- 9 g
Protein- 0.2 g