Ingredients:

  • 12 oz black candy melts
  • 1 tsp refined coconut oil
  • 1 cup assorted Halloween candies (gummy worms, candy corn, mini skulls)

Instructions:

  1. Place candy melts in a microwave-safe glass bowl. Microwave in 30-second intervals at 50% power, stirring vigorously between each burst until the mixture is velvety and smooth.
  2. Pour about 3 tablespoons of the melted chocolate into the center of the clean, dry heart mold. Use your brush to push the chocolate up the sides until the entire surface is covered.
  3. Place the mold in the fridge for 10 minutes until the chocolate is firm and matte.
  4. Apply a second, thicker layer of chocolate specifically around the top rim and corners.
  5. Chill for another 15 minutes. Check for any thin spots by holding the mold up to a light; if you see light through it, add a dab more chocolate.
  6. Gently pull the silicone away from the edges of the heart first. Slowly peel the mold back from the center until the heart pops out cleanly.
  7. Place your 1 cup of Halloween candies in a pile on a serving board or inside the bottom half of the heart if you have a two piece mold.
  8. If your heart has a messy edge, briefly press it against a warm plate to melt the rim flat.
  9. Carefully place the heart shell over the candy pile. Saturate the presentation with extra sprinkles or a 'blood' drizzle if desired.