Chocolate Heart with Truffles – the edible gift
Completely edible – for Valentine's Day and Mother's Day
This chocolate heart, filled with fine truffles, is a beautiful gift idea for your favourite person. The hearts are quick to make and completely edible – shell, border and filling. Beautifully packaged, this heart shaped chocolate gift is ideal for Valentine's Day or Mother's Day.
Ingredients
CHOCOLATE HEARTS
CHOCOLATE BORDER
FILLING
Step by step
Casting the hearts
Polish the mold and choose the mold type
Thoroughly polish the chocolate heart mold with kitchen paper – only then will the hearts shine later. You can either use a double mold (two half-shells that together make one heart) or a 3D mold. White, dark or milk couverture all work well for the hearts themselves.
Hearts chocolate mold, 2x medium hearts
Hearts chocolate mold, 2x large hearts
Chocolate mold heart small
Brush out and fill with couverture
Brush the heart molds out with tempered couverture – brushing prevents air holes in the chocolate. It's best to work with a tempering device, so the chocolate always stays at the same temperature. After brushing, fill the individual hearts completely with liquid, tempered couverture.
Silicone brush, 20 cm
miniSchoggi tempering device for couverture and chocolate
Sauce spoon Buffet-Line Ø 6.5 cm
Tap, empty, scrape off
Tap the mold with the rubber hammer so the chocolate spreads evenly everywhere and no air pockets remain. Then turn the mold 180 degrees and let the chocolate run back into the tempering device – here too, gentle tapping helps, so that only a thin layer remains in the mold. Scrape off the excess chocolate with a spatula.
Chocolate hammer
Spatula Medium
Clean the edge and chill for 20 minutes
To get the edge of the mold really clean, run the metal horn over it at the end. Then the finished cast Praline hearts go into the fridge for about 20 minutes. Incidentally, the process stays the same no matter which heart mold you use – for the large one just as for the small one.
Chocolate hammer
Metal horn
Unmould the hearts — and prepare several at once
After about 20 minutes, take the hearts out of the fridge and release them from the mold. Before you start on the chocolate border, you should have not just one heart but several finished cast hearts ready – that way you only need to make the border mixture once.
Piping the chocolate border
Make thickened couverture and into the piping bag with the Star tip
For the border you only need two ingredients: tempered couverture (white, milk or dark) and an alcohol – ideally a somewhat stronger one such as kirsch. There is no fixed recipe; take about 80–100 g of tempered couverture and add 1 teaspoon of alcohol.
Combine the two with the Whisk: the alcohol makes the couverture firmer, creating what's known as thickened couverture. It's important to always add only a very small amount of alcohol. If the chocolate is still too runny, simply add a few more drops until you get a slightly thick consistency.
Once the perfect consistency is reached, fill the mixture into a piping bag with a 5 mm Star tip using the Rubber scraper. Gone too firm? Then simply stir in a little more liquid, tempered couverture.
Disposable piping bags Transparent 20 pieces
Star tip 5 mm
Rubber scraper Light blue, small
Practise the bear paws on the underside
Now don't wait too long, or the chocolate in the piping bag will set. Place a cast heart on baking paper and start at the top of the heart with small dots – they look like little bear paws. First go down one side to the point, then start again from the other side at the top in the middle and pipe down to the point as well. Repeat this on all the hearts.
Don't worry if the bear paws aren't perfect yet: this side becomes the underside of the heart later and is barely visible – the perfect practice for the second round.
Turn over and pipe the show side
After just 3–5 minutes the border of the first heart is firm and you can turn it over. Now exactly the same thing again on the top side – here it pays to be careful, because this border is the one that shows later.
If the chocolate becomes too runny over time from the warmth of your hand, simply set the whole piping bag aside at room temperature for a few minutes so it firms up again.
Filling and packaging
Fill with truffles
As soon as all the borders have set, you can fill the hearts: with freshly made truffles or Pralines. Little tip: truffles make the hearts easier to fill. The small hearts take 3 truffles, the large ones about 6.
Package as a gift
For packaging you need brown Chocolate capsules for each individual truffle and a flat transparent bag for the heart. To show off the heart shape better, you can stick the two corners of the bag to its back with a little glue. A ribbon with clip completes the gift.
Chocolate capsules Brown, 100 pieces
Ribbon with clip, red
Ribbon with clip, brown/gold
Ribbon with clip, cream/gold
Chocolate heart with truffles
Ingredients
CHOCOLATE HEARTS
CHOCOLATE BORDER
FILLING
Preparation
- Mold: Polish the heart mold, brush out with tempered couverture, then fill completely.
- Shell: Tap, turn 180 degrees and empty, clean with spatula and metal horn, chill 20 min.
- Unmoulding: Release the hearts from the mold – prepare several at once.
- Step: After brushing, the individual hearts are filled completely with liquid tempered couverture.
- Border mixture: Stir 80–100 g tempered couverture with 1 tsp kirsch into thickened couverture.
- Border: Pipe bear paws with the 5 mm Star tip – first the underside, after 3–5 min the show side.
- Fill: Insert 3 (small) or 6 (large) truffles, place in Chocolate capsules, pack the heart in a transparent bag.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe is tested with.
Ingredients
Lindt Couverture White 0.5 kg
Lindt Couverture Milk 0.5 kg
Lindt Couverture Dark 2.5 kg
Lindt Couverture Dark 0.5 kg
Lindt Couverture Milk 2.5 kg
Lindt Couverture White 2.5 kg
Accessories
Hearts chocolate mold, 2x medium hearts
Silicone brush, 20 cm
miniSchoggi tempering device for couverture and chocolate
Chocolate hammer
Spatula Medium
Metal horn
Disposable piping bags Transparent 20 pieces
Star tip 5 mm
Rubber scraper Light blue, small
Chocolate bar bag 16.5 x 23.5 cm, 25 pieces
Chocolate capsules Brown, 100 pieces
Ribbon with clip, red
Sauce spoon Buffet-Line Ø 6.5 cm
Delivery in 1–2 working days · Free shipping from CHF 100
Lovely alongside
Not needed for the recipe — but it fits.
Hearts chocolate mold, 2x large hearts
Chocolate mold heart small
Ribbon with clip, brown/gold
Ribbon with clip, cream/gold
Ribbon with clip, bordeaux/gold
To make your chocolate heart a guaranteed success
The alcohol thickens the couverture immediately and irreversibly. Start with a few drops and stir through after each addition, until the mixture drops thickly off the spoon. Gone too firm? A little liquid tempered couverture makes it soft again.
The first border goes on the side that ends up on the bottom later – there no one sees the wonky dots. Deliberately use this round to practise pressure and spacing, then the show side turns out beautiful right away.
The border mixture of couverture and alcohol can't be kept – it thickens and sets. So cast all the hearts you need first and pipe the borders in one go. That way you only make the mixture once.
FAQ
This is what you call couverture that is deliberately made thicker with a small amount of liquid – here alcohol. It keeps its shape when piping instead of running, and sets quickly in the air. That's exactly what you need for the bear paws on the heart border.
Yes – instead of alcohol, a Monin Syrup, for example, works just as well. What matters isn't the alcohol itself, but the small amount of liquid that makes the couverture thicken. This also makes the hearts child- and alcohol-free-friendly.
Both work: with the double mold you cast two half-shells that together make one heart – affordable and versatile. The 3D mold makes a solid heart and is the investment for frequent casters. The process is identical with all molds.
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Related products
Metal horn
Spatula medium
Lindt Couverture White 0.5 kg
Lindt Couverture White 2.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture milk 2.5 kg
Lindt Couverture Dark 0.5 kg
Lindt Couverture Dark 2.5 kg
Praline capsules brown, 100 pieces
Star spout 5 mm
Hearts chocolate mold, 2x medium hearts
Hearts chocolate mold, 2x large hearts
Silicone brush, 20 cm
Bow with clip, brown/gold
Bow with clip, cream/gold
Bow with clip, brodeaux/gold
Ribbon with clip, red
Rubber scraper light blue, small
miniSchoggi tempering device for couverture and chocolate
Chocolate mold heart small
Disposable piping bag transparent 20 pieces
Sauce spoon Buffet-Line Ø 6.5 cm
Chocolate hammer
Chocolate bar bag 16.5 x 23.5 cm, 25 pieces
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Comments
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coeur en choolat fourré en truffe
By: Bentaibi On 2025-02-09Es ist sehr schön, mit dem man den Alkohol des Schokoladenrandes ersetzen kann.
Danke schöneReplied by: Rebecca Odermatt On 2025-02-10
Replied by: Rebecca Odermatt On 2025-02-10
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