If you have a kid with food allergies — especially one who loves chocolate as much as mine does — eventually the candy holidays start to get to you.  Swapping a Halloween haul of peanut butter cups and M&Ms for a handful of Dum Dums is standard practice in our house.  The Easter Bunny brings us jelly beans, but not the speckled, malted eggs that were my childhood favorite.  And as for the red cellophane-wrapped, heart-shaped boxes of caramel- and praline-filled confections… well, I’ve (almost) stopped thinking about those.

But all is not lost.  With a little extra effort — very little, in fact — Valentine’s Day can be a decadent holiday once more. Turns out, if you can open a bag of chocolate chips and push the buttons on a microwave, you can make some pretty special treats for your beloved little ones.

Unlike couverture chocolate, which requires a fussy heating and cooling process called tempering to keep molded chocolates from melting at room temperature, chocolate chips are made with stabilizing ingredients that help them set up again after exposure to heat (think chocolate chip cookies).  Not having to worry about the temperature of your chocolate lets you focus on the creative part of candy making: filling and decorating!  I used whimsical toppings like sprinkles and marshmallows  and imitated classics with Rice Krispies and creamy Sunbutter filling.  Use your imagination!  And have a super sweet Valentine’s Day.

Easy Homemade Valentine Chocolates

About 1 c. chocolate chips (enough to yield 30, 1-inch hearts)

Candy molds

A glass liquid measuring cup for melting chocolate (the glass retains heat so your chocolate won’t set up too fast while you work) and a small rubber spatula

Fillings and decorations of your choice.  I used rainbow sprinkles, halved mini marshmallows, Rice Krispies, and Sunbutter (instructions below).  Chopped dried fruits or nuts would also work.

Assemble all of your ingredients before you begin.  Make sure your molds, measuring cup, and spatula are clean and dry.

Melt chocolate chips in the measuring cup in the microwave.  Start with 60 seconds on high power.  Stir well with the spatula, then continue heating on high for 20 seconds at a time until chocolate is melted and smooth. Make sure the chocolate is not just melted but warm and somewhat fluid — if it doesn’t get hot enough, it won’t set up correctly when cooled.

Pour chocolate into molds.  Using a spatula will help you control the chocolate and keep it from overfilling the molds or dripping.  Tap the mold gently on the counter to settle the chocolate and remove air bubbles.  Decorate as desired, then put the molds in the freezer — this helps the chocolates set up quickly, making them easy to remove.

To decorate with sprinkles or colored sugar, fill the molds to the top then sprinkle evenly while still very soft.

To decorate with marshmallows, fill the molds nearly to the top, then partially submerge a halved mini marshmallow in the chocolate.  This would work with raisins or dried cherries, too.

To decorate with Rice Krispies, fill the molds about half way, sprinkle on a few Krispies, then fill with a little more chocolate.  Tap mold on the counter to settle chocolate around cereal.

To make a Sunbutter, peanut butter, or other nut butter filling, stir a tablespoonful with enough confectioner’s sugar to form a dough-like consistency (do this before you melt the chocolate).  Roll a tiny amount of filling into a ball and flatten into a disc.  Fill molds half way with chocolate.  Let sit for a minute to firm up a bit, then place disc of filling in the center of the mold.  Fill with a little more chocolate, then tap mold on the counter to cover filling.

Once set, store chocolates at room temperature.

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