Valentine’s Day is only a month away and it’s time to start sharing Valentine’s treats! Last year, I shared a recipe for chocolate covered gummy bears after some of my friends became obsessed with them. A few of you suggested that I try chocolate covered cinnamon bears and I have (they are really good) but I didn’t make them myself. So, for Valentine’s Day, I decided to make Chocolate Cherry Juju Hearts and they are so adorable (and delicious) that I am excited to share them with you today!
I wanted to make some chocolate dipped cinnamon jelly hearts too, but the grocery store I stopped at only had the cherry ones.
This recipe only requires cherry juju hearts and melted chocolate. I used semi-sweet chocolate chips and shortening but Candi-Quik and almond bark would work as well.
Since I wanted to put some of the plain jelly hearts into a jar with the chocolate ones, I only dipped half of the hearts in the bag. Insert a toothpick into about 20 of the gummy hearts to make it easier for dipping. Otherwise dip them using a fork.
Melt chocolate chips and shortening in the microwave and stir until smooth.
Allow the chocolate to cool for about 5 minutes so that it doesn’t melt the gummy hearts.
Let the extra chocolate drip off the hearts by lightly tapping and shaking the toothpick.
Set the chocolate dipped cherry juju hearts on waxed paper.
Let them as they are or add some cute heart shaped sprinkles.
Or some red sugar crystals.
Remove the toothpick, if you want, or leave them like chocolate lollipops and put them in a jar, along with some of the cherry juju hearts.
These Chocolate Cherry Juju Hearts are so cute and they are perfect for Valentine’s Day parties. Put a couple of the chocolate covered hearts and a couple of the plain hearts into small plastic bags. Tie the top with red baker’s twine and hand them out as Valentine’s Day treats.
- Insert toothpicks into the botttom of each heart for dipping, if desired.
- Heat chocolate chips and vegetable shortening in the mircowave for 45 seconds, Stir and continue heating and stirring at 15 second intervals, until smooth.
- Allow the chocolate to cool for about 5 minutes, stirring occasionally.
- Dip the hearts in the chocolate and allow the excess chocolate to drip off while gently tapping and shaking the toothpick.
- Place the chocolate covered hearts on waxed paper and top with sprinkles.
- Allow the chocolate coating to cool and harden before storing in an air tight container.
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