Breakable Chocolate Heart Strawberries (Print)

A hollow chocolate heart filled with fresh strawberries, perfect for a romantic and interactive dessert.

# Components:

→ Chocolate Shell

01 - 10.5 oz high-quality dark or milk chocolate, couverture recommended, chopped

→ Filling

02 - 7 oz fresh strawberries, hulled and dried

→ Decoration

03 - 1 oz white chocolate, melted for drizzling
04 - Edible gold leaf or sprinkles as desired

# Directions:

01 - Chop the chocolate into small, even pieces. Melt two-thirds of the chocolate gently over a double boiler or in a microwave using 30-second intervals, stirring until smooth. Add the remaining third and stir until fully melted and tempered.
02 - Pour the tempered chocolate into a clean, dry heart-shaped silicone or polycarbonate mold. Tilt to coat all surfaces evenly. Invert and let excess chocolate drip out, leaving a 2–3 mm shell. Scrape the edges clean. Chill the mold in the refrigerator for 10 minutes.
03 - Repeat the chocolate coating process for added sturdiness. Chill for another 10 minutes.
04 - Carefully remove the chocolate heart shell from the mold. Place it on a parchment-lined tray.
05 - Place the prepared strawberries inside one half of the chocolate heart. If using a single-piece mold, gently fill through an opening.
06 - Gently warm the edge of the empty half or a chocolate disk and press it onto the filled half to seal. Smooth the seam with a warm spatula if desired.
07 - Drizzle with melted white chocolate, add sprinkles, or apply edible gold leaf. Chill until ready to serve.
08 - Present with a small wooden mallet or spoon for breaking open the heart and revealing the strawberries inside.

# Expert Advice:

01 -
  • It's the kind of dessert that makes people gasp, which honestly never gets old no matter how many times you make it.
  • The actual technique is forgiving once you understand the rhythm of cooling and sealing, so it feels harder than it really is.
02 -
  • Moisture is genuinely the enemy of tempered chocolate—a single drop of water in your melting chocolate will cause it to seize and become grainy, so keep everything bone dry and work carefully.
  • Drying your strawberries thoroughly prevents them from releasing moisture into the chocolate shell, which would soften it from the inside and ruin that satisfying snap when someone taps it open.
03 -
  • Keep your mold in the freezer while you're melting chocolate, so when you pour it in, it sets faster and creates a thicker shell without multiple coats.
  • Let the finished heart sit at room temperature for 10 minutes before serving—this softens the chocolate just slightly, making it easier and more pleasant to crack open without shattering into sharp pieces.
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