Description
These White Chocolate Cranberry Hearts are a delightful treat, perfect for special occasions like Valentine’s Day or holiday gifting. With rich, creamy white chocolate and a burst of tart cranberries, they’re simple to make but full of flavor. A sweet combination of textures that everyone will love!
Ingredients
Scale
- 12 oz (340 g) white chocolate, chopped
- 1/4 cup (40 g) dried cranberries, roughly chopped
Instructions
- Prepare a heart-shaped mold: Lightly grease a heart-shaped silicone mold or line a baking sheet with parchment paper. If using a mold, ensure it’s clean and dry before use.
- Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each until smooth and completely melted. Alternatively, you can melt the chocolate using a double boiler.
- Mix in the cranberries: Once the white chocolate is melted, stir in the chopped dried cranberries.
- Fill the molds: Spoon the white chocolate mixture into the heart-shaped mold or drop spoonfuls onto the parchment-lined baking sheet. Smooth the tops with the back of the spoon if necessary.
- Set the chocolate: Place the mold or sheet in the refrigerator for about 30 minutes, or until the white chocolate has fully set.
- Remove from molds: Once the chocolate has hardened, gently remove the hearts from the mold (if using) or break into pieces if you’ve used a baking sheet.
- Serve: Serve the White Chocolate Cranberry Hearts as a sweet treat, or package them up as gifts!
Notes
- You can add other ingredients like chopped nuts or coconut flakes to customize the hearts.
- Be sure the dried cranberries are roughly chopped to ensure they distribute evenly in the white chocolate.
- If you don’t have a heart-shaped mold, feel free to use any silicone mold or drop spoonfuls of the mixture onto parchment paper for simple clusters.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Melting, Refrigerating
- Cuisine: American