What type of chocolate is best for Chocolate Marshmallow Hearts?

Melting chocolate or candy melts work best because they don’t require tempering and set with a glossy, firm finish. You can use milk, dark, or white chocolate depending on your flavor preference. Avoid regular chocolate chips as they may not set well in molds.

Can I make Chocolate Marshmallow Hearts vegan?

Yes, easily! Use vegan melting chocolate and marshmallows like the Dandies brand. These are free from gelatin and animal-derived ingredients, making the entire recipe plant-based and perfect for vegan diets.

How should I store Chocolate Marshmallow Hearts and how long do they last?

Store your finished Chocolate Marshmallow Hearts in an airtight container at room temperature, away from heat or sunlight. They will stay fresh and delicious for up to two weeks. For gifting, place each in mini cupcake liners and pack snugly to avoid breakage.

Chocolate Marshmallow Hearts – Easy Treat

Name: Chocolate Marshmallow Hearts
Prep time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups melting chocolate or candy melts; 30 mini marshmallows; 1–2 teaspoons vegetable oil or coconut oil (optional, for thinning chocolate); 1/3 cup white or pink melting chocolate (optional, for decorative drizzle)

Description

Chocolate Marshmallow Hearts are a quick, 2-ingredient homemade candy made with melting chocolate and fluffy mini marshmallows. These glossy, heart-shaped treats are gluten-free, vegetarian-friendly, and perfect for Valentine’s Day, gifting, or anytime you want a sweet, gooey bite of chocolatey love.

Ingredients

Scale

2 cups melting chocolate or candy melts
30 mini marshmallows
1–2 teaspoons vegetable oil or coconut oil (optional, for thinning chocolate)
1/3 cup white or pink melting chocolate (optional, for decorative drizzle)

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Instructions

Place silicone heart molds on a tray that fits inside your refrigerator.
Fill a piping or sandwich bag with 2 cups of melting chocolate. Microwave at 50% power for 1 minute, then in 10-second intervals until fully melted.
Snip the bag tip and pipe about 1 teaspoon of chocolate into each mold cavity. Use a food-safe brush to coat the sides and base.
After coating 6 cavities, place the tray in the fridge for 3–5 minutes to firm the chocolate.
Insert one mini marshmallow into each chocolate shell.
Pipe more melted chocolate over each marshmallow, fully covering it.
Tap the tray gently on the counter to release air bubbles.
Refrigerate for 10 minutes or until completely set.
Carefully unmold the chocolate hearts.
For decorating, melt 1/3 cup white or pink chocolate and drizzle over the hearts. Chill again until set.

Notes

Use vegan marshmallows for a gelatin-free version.
Tap the mold tray before chilling to prevent air bubbles in the shells.
Store in an airtight container at room temperature for up to 2 weeks.
Work in small batches to prevent chocolate from setting too early.
Add vegetable oil if chocolate is too thick for piping.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 heart
Calories: 25
Sugar: 1g
Sodium: 1mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg