I remember my grandmother humming by the window, a tin of chocolate tucked beside her, while the scent of warm biscuits and a hint of berries drifted through the kitchen. These no-bake dark chocolate raspberry hearts are the kind of little treats that hold hands with memories. They’re simple, sweet, and made for sharing on the porch with someone you love.
Why make this recipe
This recipe is quick, fuss-free, and perfect for when you want a homemade gift without turning on the oven. The rich dark chocolate hugs a tangy raspberry-cream center, and the no-bake method keeps things gentle and cozy—just like Sunday supper stories passed down at the kitchen table.
How to make No-Bake Dark Chocolate Raspberry Hearts
Ingredients:
- 1 cup dark chocolate chips (60–70% cacao)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/3 cup seedless raspberry jam or preserves
- 1/2 teaspoon vanilla extract
Directions:
- Line a baking sheet with parchment paper and set aside.
- Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spoon melted chocolate into heart-shaped silicone molds, coating the bottom and sides. Refrigerate for 10 minutes until set.
- In a small bowl, mix softened cream cheese, powdered sugar, raspberry jam, and vanilla extract until smooth and creamy.
- Spoon the raspberry filling into the chilled chocolate shells, leaving a little space at the top.
- Cover the filling with remaining melted chocolate, smoothing the tops. Refrigerate for 45–60 minutes, or until completely firm.
- Gently remove the hearts from the molds and serve chilled.
How to serve No-Bake Dark Chocolate Raspberry Hearts
Serve these little hearts chilled on a pretty plate with a few fresh raspberries and a pot of strong coffee or black tea. They’re lovely alongside warm biscuits at a cozy brunch, or wrapped in wax paper and tied with twine for a neighborly treat. I like to let them sit a minute at room temperature before biting in so the chocolate gives way softly.
How to store No-Bake Dark Chocolate Raspberry Hearts
Keep them in an airtight container in the refrigerator for up to 5 days. For longer keeping, you can freeze them in a single layer on a tray until firm, then transfer to a sealed container for up to 1 month—thaw in the fridge before serving.
Tips to make No-Bake Dark Chocolate Raspberry Hearts
- Use good-quality dark chocolate (60–70% cacao) for the best balance of bittersweet flavor.
- If your melted chocolate thickens while you’re filling, warm it for 10–15 seconds and stir until smooth—don’t overheat.
- Softened cream cheese at room temperature blends easier; a quick whisk will make the filling luxuriously smooth.
- Press the filling gently into the shells to avoid air pockets, and leave a little headspace so the top chocolate seals neatly.
- If you don’t have heart molds, you can use mini muffin liners or a rectangular mold and cut shapes after setting.
Variations (if any)
- Lemon Raspberry Hearts: swap the raspberry jam for lemon curd for a bright, tangy center.
- Almond Chocolate Hearts: stir 1/4 teaspoon almond extract into the filling and sprinkle chopped toasted almonds on top before the chocolate sets.
- Vegan-friendly: use dairy-free cream cheese and a dairy-free dark chocolate for a plant-based version.
FAQs
Q: Can I use fresh raspberries instead of jam?
A: Fresh raspberries make a lovely swirl, but they add moisture and won’t hold as firmly as jam. If using fresh berries, gently mash and cook them down to a thicker compote before mixing into the filling.
Q: My chocolate looks dull after setting—what happened?
A: That’s likely due to bloom from temperature changes. It’s harmless and still tastes wonderful; tempering the chocolate before use can keep it glossy if appearance is important.
Q: Can I make these ahead for a party?
A: Absolutely. Make them up to 5 days ahead and store refrigerated. If you’re making them more than a week ahead, freeze and thaw in the fridge the day before serving.
Q: How do I prevent the filling from leaking when I pour the top chocolate?
A: Make sure the initial chocolate shell is fully set and the filling is chilled. Pour the top chocolate slowly and smooth with the back of a spoon to avoid cracks or leaks.
Conclusion
These No-Bake Dark Chocolate Raspberry Hearts are a little bit of love you can make without fuss, perfect for tucking into a lunchbox or placing beside a coffee cup at the kitchen table. For more inspiration on chocolate and raspberry combinations, take a peek at this lovely take on Dark Chocolate Raspberry Cookie Dough, or if you fancy another small-bite treat, enjoy the ideas in Chocolate Raspberry Jam Bites. May your kitchen be warm, your hands be flour-dusted from other projects, and your heart full of good company.
No-Bake Dark Chocolate Raspberry Hearts
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Spoon melted chocolate into heart-shaped silicone molds, coating the bottom and sides. Refrigerate for 10 minutes until set.
- In a small bowl, mix softened cream cheese, powdered sugar, raspberry jam, and vanilla extract until smooth and creamy.
- Spoon the raspberry filling into the chilled chocolate shells, leaving a little space at the top.
- Cover the filling with remaining melted chocolate, smoothing the tops.
- Refrigerate for 45–60 minutes, or until completely firm.
- Gently remove the hearts from the molds and serve chilled.