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This small but delicious treat consists of only two ingredients: chocolate and puffed rice, prepared in no time.
If you are still looking for a heart-shaped treat for Valentine's Day, I have a deliciously simple recipe for you! And one that doesn't require any baking at all: Puffed rice with two kinds of chocolate hearts!
So it's just the thing when you're short on time but want a homemade treat. And it's also perfect for allergy sufferers because the chocolate hearts are fructose-free!
These delicious hearts are also suitable for other occasions such as Mother's Day, Father's Day, birthdays, name day, and just in between! Just give them a try!
Due to my fructose intolerance, I am always trying to create new ways to make little delicacies that can be enjoyed, given as gifts, and prepared in a variety of ways without any worries. You can find a lot of fructose-free and allergy-friendly recipes at combinegoodflavors.
- milk chocolate or dark chocolate
- white chocolate
- puffed spelt (aka Dinkel wheat / hulled wheat), wheat, or rice
See the recipe card for quantities.
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- Water bath or tempering device to melt the chocolate - if you work a lot with chocolate like me (chocolates and such) I recommend getting a tempering device. It makes melting much easier and more enjoyable!
- 1-2 silicone heart mold(s)
Now let's get started preparing these gorgeous heart-shaped delights! I started with the white chocolate. First, it's on to melting the chocolate. Melt the chocolate either in a water bath or with a tempering device.
Water bath: if you're using a water bath to melt, you'll need two different size pots. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over medium heat while stirring over the rising steam.
Tempering device: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 104 °F // 40 °C, dark chocolate 122 °F // 50 °C.
After you have melted the chocolate, add half of the puffed rice. I used puffed spelt in this recipe here. If you want the puffed rice to be gluten-free, use puffed rice, quinoa, or amaranth!
Mix the puffed rice with the chocolate and create an even mixture. Pour the mixture into the silicone heart molds and chill in the fridge for one hour.
Now it's time for the second type of chocolate. In our case, the milk chocolate. Melt it as well and mix it with the remaining puffed rice.
It all depends on the size of the heart molds. If you have relatively shallow heart molds, I recommend using two pans just to be safe! With the silicone heart molds I've got at home, it turned out that I could make both the white chocolate hearts and the milk chocolate hearts with only one pan.
Now fill the milk chocolate puffed rice mixture into the remaining heart molds and chill them for one hour as well.
After the cooling time, you can very easily press the hearts out of the silicone mold and serve. So delicious, I tell you!
Do you like my tableware? Snag it from Villeroy & Boch, too!
- vegan - use high quality dark chocolate instead of milk chocolate or white chocolate. Felchlin, for example, is an excellent chocolate supplier.
- gluten-free - use puffed rice, puffed quinoa, or puffed amaranth instead of spelt.
You can make lots of delicious variations here. Be it by replacing the chocolate with peanut butter, maple syrup, or caramel. The preparation process is very similar here, and the different variations are just delicious!!! Give them a try!
- peanut butter - a bit stickier and more tart in taste. Can be used in the permanent diet with fructose intolerance. Not suitable in the period of abstinence. Fructose / glucose ratio: 1.00.
- maple syrup - the Canadian experience! So good! But since maple syrup is not quite suitable for fructose intolerant people, you should keep eating it rarely. Fructose/glucose ratio: 0.99.
- caramel - one of my favorites! Fructose / glucose ratio: 1.00.
Wanna make caramel at home? Check out my milk chocolate salted caramel truffle recipe for instructions! 🙂
The puffed rice chocolate hearts should be stored in the refrigerator, in an airtight container. They could last there up to a week if you have not eaten them all in the meantime anyway! 😉
They are not suitable for freezing.
💭 Top tip
If you want your recipe vegan, use either vegan or dark chocolate.
People (like me) with fructose intolerance need to be careful when buying puffed rice! Check that there is NO honey added! Of course, the same goes for fructose syrup or any fructose-containing edibles.
Therefore, it is best to use pure puffed rice, in which no additional sweetener is added! So you are on the safe side, and your bowels will thank you!
What Is Puffed Rice?
Puffed rice is a great alternative to using the classic rice krispies because it only contains one ingredient. I like the Nature's Path Puffed Rice – they're made with brown rice. This brand is sugar free, and made with whole grains. It's a great option for cereal too. You can usually find it in the cereal section of the healthier foods aisle in your grocery store.
What is spelt and is it good for you?
Spelt is an ancient cereal grain that while native to southern Europe has been widely grown in Europe.
It declined in popularity during the 19th century, but it’s now making a comeback as a health food.
This nutrient-rich whole grain is high in protein and has a nutty flavor.
Puffed Rice Hearts with Chocolate
- 260 g White chocolate couverture
- 260 g Milk chocolate couverture or dark chocolate couverture
- 50 g Puffed spelt wheat, or rice
- Start with melting the white couverture.
- Add half of the puffed spelt.
- Mix well and fill the mixture into the heart-shaped molds.
- Melt the milk chocolate couverture separately.
- Add the other half of the puffed spelt.
- Mix the milk chocolate couverture and the puffed spelt.
- Fill the mixture into the heart-shaped molds.
- Chill for 1 hour.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove