Homemade Hot Chocolate with Whipped Cream Melting Hearts is the ultimate end to a romantic meal. All you need is a heart-shaped cookie cutter & a few ingredients! The hot chocolate recipe is easy to prepare, and can also be enjoyed on its own. This dessert is perfect for Valentine’s Day or anytime you simply need a mug of comforting hot chocolate.
Jeff and I don’t typically do much for Valentine’s Day. Our first date was February 17th, so we’d rather celebrate that. Also, Valentine’s Day happens to be both my mother and brother’s birthday. Not super romantic. However, none of that stops me from preparing sweet treats like homemade hot chocolate.
If you’re looking for a simple chocolate recipe that isn’t too heavy, this easy hot chocolate recipe is just the thing. The melting whipped cream hearts look impressive and fancy, but they’re actually quite easy. I promise.
If you’re not a fan of Valentine’s Day but like the recipe concept, make melting stars instead. Or melting whatever-cookie-cutters-you-have.
How to Make Frozen Whipped Cream Hearts
If you can whisk cream and sugar together, you can make frozen whipped cream (it’s also great dessert to make with kids, though you’ll need to omit the liqueur, which I’ve included as an optional ingredient).
I’ve used a 9×5 inch loaf pan because it’s the perfect size, but you can also use something like a brownie or cake pan. Those are slightly larger, so keep in mind that the hearts will be thinner unless you add more cream.
For the best results, the hearts should be approximately the same thickness as the cookie cutters, or around 1 1/2 inches. If the hearts are too thin, they’ll melt very quickly once they touch the hot liquid. So if you use a larger pan, you might want to consider doubling the whipped cream recipe.
I added Grand Marnier to the marshmallows, which is completely optional if you don’t want to include alcohol. You can also swap it out for other liqueurs or straight up booze. Some ideas: Chambord, Kahlua, Baileys Irish Cream, Rumchata, bourbon, rum… get the idea? You can also add a splash of whatever you use into the hot chocolate as well.
I’ve included a basic but decadent hot chocolate recipe to serve with the melting hearts. By all means, feel free to substitute your favorite recipe. You can also cut the calories and fat by using a lower fat milk in the hot chocolate. I don’t go for low fat/low calorie desserts, personally. It’s dessert :)
More Chocolate Recipes
If you love this hot chocolate recipe, you may also enjoy my Chocolate Tart with Toasted Coconut and Sea Salt, Dark Chocolate Cupcakes, and Homemade Brownies! I also love these Chocolate Covered Spiked Cherries from Inspired by Charm.
Hot Chocolate with Whipped Cream Melting Hearts
For the whipped cream hearts:
- 1 1/2 cups cold heavy cream
- 1 1/2 tablespoons granulated sugar
- optional: 2 tablespoons Grand Marnier, or your favorite liqueur
For the hot chocolate:
- 10 ounces good quality semi-sweet chocolate, chopped
- 3 cups whole milk
- 2 teaspoons pure vanilla extract
- Line a 9x5 inch loaf pan with 2 layers of parchment paper, letting each layer hang over 2 sides of the pan (this will make it easy to lift out the frozen whipped cream).
- In a large bowl, whisk together the cream, sugar, and Grand Marnier (if using), until the cream reaches a soft peak. Use a spatula to spread the whipped cream into the loaf pan, taking care to even out the top. If the parchment paper starts to fold over, dab a small amount of whipped cream between the paper and sides of the pan to help hold it in place. Freeze until solid. (Since this will take a few hours, I recommend freezing overnight if you have time. Cover the pan in plastic wrap to prevent odors from seeping in).
- Once the whipped cream has frozen, remove the loaf pan from the freezer. Use the parchment paper to gently lift the cream onto a cutting board (if there’s resistance, allow it to thaw for 1-2 minutes first).
- Using a heart-shaped cookie cutter (use one that works with the size of your mugs), press firmly into the cream and lift straight up, then gently tap the cookie cutter onto a clean cutting board to release the heart. Do this several times (the yield will depend on the size of the cookie cutter; you can definitely get 4-6 hearts even with a larger cutter). Place the cutting board with the frozen hearts back in the freezer while preparing the hot chocolate.
- Place the semi-sweet chocolate in a medium-sized bowl, preferably one with a pouring spout. Set aside.
- In a small saucepan, heat the milk and vanilla over medium-high heat. Once the milk reaches a simmer, ladle some into the chocolate and stir with a spatula to melt. Continue adding hot milk and stirring until the hot chocolate is smooth.
- Pour the hot chocolate into 2 mugs and top each with a whipped cream heart.
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