Ingredients:

  • 12 oz (340g) high-quality dark or milk chocolate melting wafers
  • 2 oz (56g) white chocolate wafers
  • 1 tsp (5g) coconut oil
  • 0.5 cup (25g) mini marshmallows
  • 4 (50g) foil-wrapped chocolate truffles
  • 1 tbsp edible gold luster dust
  • 6 long-stemmed strawberries

Instructions:

  1. Prepare the mold. Wipe the inside of your heart mold with a lint free cloth. Note: Any dust or water droplets will cause the chocolate to bloom or streak.
  2. Melt the base. Heat 12 oz chocolate wafers and 1 tsp coconut oil in 30 second bursts. Stop when few small lumps remain and stir until they melt completely from the residual heat.
  3. Apply first coat. Pour roughly 3 tablespoons of chocolate into the mold. Rotate the mold until the bottom and sides are fully covered.
  4. Reinforce the edges. Use a spoon to pull the chocolate up to the very top rim. Note: A thin rim is the number one cause of breakage during unmolding.
  5. Initial chill. Place the mold in the fridge for 10 minutes until the chocolate feels firm and looks matte.
  6. Apply second coat. Focus on the sides and the top edge. Drip more chocolate along the rim to create a thick lip.
  7. Final set. Chill for another 20 minutes. Wait until the shell is completely cold to the touch.
  8. Unmold gently. Pull the silicone away from the edges first, then slowly push from the bottom. Listen for the chocolate releasing from the mold.
  9. Fill and seal. Place 4 truffles and 0.5 cup marshmallows on a plate. Invert the shell over the pile.
  10. Decorate. Melt 2 oz white chocolate and drizzle over the top. Dust with gold luster dust while the drizzle is still slightly tacky.