White Chocolate Raspberry Hearts
Pretty pink and white Valentine's treats made with creamy white chocolate and tart freeze-dried raspberries. Make them as cute molded hearts or easy break-apart bark!
Servings: 16 pieces
Calories: 117kcal
Equipment
- Silicone heart molds (for hearts)
- Baking sheet with parchment (for bark)
- Microwave-safe bowl
- Spatula
Ingredients
- 12 oz white chocolate chopped or chips, good quality like Lindt or Ghirardelli
- ½ cup freeze-dried raspberries lightly crushed
- 1-2 tablespoons extra freeze-dried raspberry bits for topping
- ½ teaspoon vanilla extract optional
- pinch fine sea salt optional
Instructions
- For hearts: Melt 12 oz white chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each until smooth.
- Stir in 1/2 cup crushed freeze-dried raspberries, 1/2 teaspoon vanilla (if using), and a pinch of salt.
- Spoon mixture into silicone heart molds, filling each cavity about 3/4 full. Tap gently to release air bubbles.
- Sprinkle 1-2 tablespoons extra raspberry bits on top. Refrigerate 20-30 minutes until set.
- For bark: Line a baking sheet with parchment. Pour the raspberry chocolate mixture onto parchment and spread to 1/4-inch thickness.
- Sprinkle with extra raspberry bits. Refrigerate 20-30 minutes until firm, then break into pieces.
Notes
White chocolate tip: Use good quality white chocolate with real cocoa butter for the smoothest melt and best flavor. Avoid candy coating.
Storage: Store in an airtight container at room temperature 3-4 days or refrigerate up to 1 week.
Freeze-dried raspberries: Don't substitute regular frozen raspberries as the moisture will cause the chocolate to seize.
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 19mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.1mg