These luscious Chocolate Dipped Glitter Hearts have a surprise raspberry filling buried inside a layer of dense and decadent chocolate ganache.

chocolate dipped glitter heart cake in valentine's mug


Adding a sprinkling of edible sparkle makes these CHOCOLATE DIPPED GLITTER HEARTS an extra special holiday dessert.

This recipe makes at least 16 filled cakes, so you’ll have plenty to spread your love around!  The number of finished filled cookies will depend on the size cookie mold you use.  Mine has 6 hearts, so I get 3 finished Chocolate Dipped Glitter Hearts in each batch.


chocolate raspberry glitter hearts

CHOCOLATE DIPPED GLITTER HEARTS – A riff on my madeleine cookie recipe 

When conjuring up this recipe, I was imagining little “tea cakes” that were dolled up with my favorite chocolate ganache.

I just didn’t know what they were supposed to look like yet. Until I found this fabulous heart cake/cookie mold on Amazon.  I thought to myself, why not make heart-shaped madeleines? But, they had to be chocolate, or it was a deal breaker!


chocolate dipped glitter heart cake batter in mixing bowl


When you’re making a batch of lovely, light and airy madeleines, you need to be sure you don’t overbeat the batter.  And, you also need to be careful not to remove the airy light texture of the batter while spooning it into the molds.

That said, when you add cocoa powder to the recipe, it definitely affects the airy texture of the finished baked goods.  While madeleines are referred to as “cookies”, my Chocolate Dipped Glitter Hearts are much more of a cake.  Especially when sandwiched together with raspberry jam in the middle, then dipped in chocolate ganache!   


trimming chocolate dipped glitter hearts


When pouring the chocolate batter into your heart molds, you’ll want to fill them no higher than one-third full.

Even when keeping the batter to that height, you probably will still need to do a little trimming before assembling.  

  • Use a serrated knife to carefully trim the back sides of each cake to make a smooth, flat surface.  This will ensure the jam will stay put and the cakes will fit together properly
  • Spread jam on half of the heart cakes, leaving the tops plain
  • Place a second heart cake on top of each jam topped heart, pressing together gently to adhere to each other
  • Place filled heart cakes on a wire rack and allow to sit while you made the chocolate ganache


chocolate dipped glitter hearts assembly process


I’m not a real frosting fanatic. In fact, give me a moist and dense pound cake any day!  I don’t swoon over a three layered cake slathered with frosting in every nook and cranny.  I find it’s just too sweet.

But give me a thick, impossibly dense, not-too-sweet chocolate ganache, and I’m in dessert heaven!  Years ago I worked with a pastry chef that made an incredible chocolate layer cake, but used all ganache instead of frosting.

From that moment on, I was hooked on everything ganache!  It’s a love affair that the hubby tolerates, since he is always the benefactor of my forays into the kitchen.


chocolate ganache being poured into a bowl


Depending on the exact proportions of the ingredients, chocolate ganache can be a dip, frosting or even a hard coating like in today’s recipe.  The ingredients don’t change, just the ratio of cream to chocolate.

The best part of making homemade chocolate ganache, is that if you make it too thin, it can be thickened up.  On the other hand, if it’s not loose enough for your use, just add a bit more heavy whipping cream.

Ganache isn’t too picky, as long as you follow the rules of melting chocolate.



  • Never rush when melting chocolate and always use low heat.  DO NOT let the temptation to turn up the heat to try to hurry the process, as rushing the process will ruin the flavor and texture of the chocolate.
  • Break up, grate, or chop the chocolate into small pieces.  The chocolate will melt fast and more easily if you do this.
  • Use a rubber spatula, not a metal or wooden spoon to stir the chocolate.  Use only rubber spatulas that have not been exposed to strong flavors such as tomato sauce or garlic.
  • Always melt chocolate slowly, at a low temperature.  The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F. (32 degrees C.), lower than body temperature.
  • Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate.  Chocolate melts better and faster when using lower temperatures.  Never let the temperature of your chocolate get above 115 degrees F.  Milk and white chocolates, which are more heat sensitive, should not be heated above 110 degrees F.


chocolate ganache in metal bowl with blue rubber spatula


  • Use an instant-read thermometer to check the chocolate’s temperature while melting.
  • Stir the chocolate slowly and gently and keep movement to a minimum. 
  • Always melt chocolate uncovered as moisture can condense on the lid and fall back into the chocolate causing it to seize.
  • Before pouring the melted chocolate into another container, be sure to wipe the exterior of the pan or bowl dry to prevent water drips.
  • Water and chocolate do not mix.  Make sure all your equipment is PERFECTLY DRY. Remember, chocolate is an oil-based product, and oil and water do not mix.  Be careful not to drip any water into the chocolate.  Chocolate responds noticeably to small amounts of moisture by transforming it from a shiny, smooth texture to a lumpy, grainy mass (called seizing).  


chocolate dipped glitter hearts drying on wire rack


Once you’ve prepared your chocolate ganache, your filled heart cakes will be ready to dip!

  • Cover a rimmed baking sheet with a piece of wax or parchment paper. Place a wire cooling rack on top.
  • Carefully place a filled heart cake in a large slotted spoon and lower into the ganache.  Gently flip cake over to coat all sides completely.
  • Remove chocolate dipped heart cake from ganache with the slotted spoon, allowing the excess chocolate to drip off.
  • Place dipped heart cake on a wire cooling rack over the prepared pan. 
  • Immediately sprinkle with edible glitter and let dry and harden for at least 2 hours
  • Repeat with remaining filled heart cakes; store in a tightly covered container below 70 degrees F. 


chocolate dipped glitter hearts in mini valentine's shopping bags


I wanted to add a bit of “bling” to my Valentine’s Day dessert.  But I didn’t really want to spend a ton of time decorating the hearts after they’d had time to dry and harden.  So, what to do?

I had an “AHA” moment as I was rifling through my baking supplies and spotted 2 tiny containers of EDIBLE GLITTEROne was a translucent white and the other red.

YES!  Red glitter would give me the bling I wanted, and would take all of a few seconds to sprinkle on the wet hearts. That’s just about how much time I wanted to dedicate to the process!

As you’ll see later in this post, I’ve been busy with lots more fabulous Valentine’s recipes, printables and projects. 




I’ve created some more really special Valentine’s Day printables and recipes to help you celebrate your day of romance too!


valentine's day love tokens and gift tags

  • LOVE TOKENSThey’re so fun to give to your sweetheart, and I’ve got lots of great ideas on how to package them too!
  • VALENTINE’S GIFT TAGSIf you’re so inclined, you can give your sweetie a gift and use one of these very special gift tags to say I LOVE YOU!
  • FANCY VALENTINE’S CANDY HEARTS One creative and fun afternoon will net you a whole bunch of fabulously gorgeous candies to thrill your Valentine


valentine's breakfast in bed

  • Valentine’s Breakfast in Bed – Spend Valentine’s Day morning in bed enjoying these 3 fabulous recipes!  DOUBLE RASPEBERRY CHAMPAGNE COCKTAILS – SPANISH BAKED EGGS WITH CAYENNE CANDIED HAM & TROPICAL FRUITS IN CARDAMOM SPICED SYRUP


romantic tapas for two

  • Romantic Tapas for Two – Take your sweetheart on a trip to the Mediterranean this Valentine’s with this Romantic Tapas menu – SPANISH CHORIZE & SHALLOTS IN RED WINE – CHILLED MUSSELS IN TANGY VINAIGRETTE – TAPAS GARLIC TOASTS WITH ASST. TOPPINGS & SPANISH PATATAS BRAVAS!


pink panna cotta for valentine's day dessert



valentine love tokens in mason jarWant your own set of VALENTINE’S DAY ROMANTIC PRINTABLES, but you’re not on our list yet?

Why not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails.

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long. 





chocolate dipped heart cakes

Chocolate Dipped Glitter Hearts

Yield: 32-36 pieces
Prep Time: 20 minutes
Cook Time: 24 minutes
Additional Time: 2 hours
Total Time: 2 hours 44 minutes

These luscious chocolate tea cakes have a surprise raspberry filling buried inside a layer of dense and decadent chocolate ganache. Adding a sprinkling of edible glitter make these adorable cakes an extra special holiday dessert.


  • 4 eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • ½ tsp. kosher salt
  • 1 2/3 cups AP flour
  • 2 Tbsp. cocoa powder
  • 1 ¼ cups unsalted butter, melted
  • FILLING – Choose a good quality raspberry jam or your favorite flavor
  • 8 oz. good quality dark or bittersweet chocolate, broken into pieces
  • 1 cup heavy cream
  • ¼ tsp. kosher salt
  • Edible Glitter



  1. Preheat oven to 375°F. Sift together flour and cocoa powder in a small bowl.  In a large mixing bowl, blend together eggs, sugar, vanilla and salt until
  2. In 4 batches, add flour mixture to mixing bowl, blending a bit between additions.  Once all flour has been added, add melted butter in a continuous stream while mixer is running.  Beat just until the mixture comes together,
    using a spatula to scrape down sides.
  3. Fill miniature heart cake mold compartments 1/3 full with batter, tapping pan on counter to release some of the bubbles. Bake for 8-10 minutes, depending
    on size of cakes. Check at 8 minutes, don’t overbake!
  4. Cook cakes for 2 minutes on cooling rack, remove from mold and let finish cooking.


1. Trim bottoms of each heart cake with a serrated knife so they are flat.

2. Spread raspberry jam on half of the heart cakes. Place a plain heart cake on top of the filled hearts and press to adhere tightly. Let filled hearts sit on cooling rack to set up for 5 minutes while you make the ganache.


1. Pour cream into medium saucepan over medium low heat.  Once cream is heated through, add chocolate and salt, stirring until completely melted. 
Remove from heat and let cool for 3-5 minutes.


1. Cover the bottom of a rimmed baking sheet with wax or parchment paper. Place a cooling rack on top of covered pan for drying chocolate dipped heart cakes.

2. Place a filled double heart cake in a large slotted spoon. Gently dip filled cake into ganache, flipping to cover all sides. Remove the cake with the slotted spoon, letting excess chocolate drip back into pan.

3. Place the dipped heart cake on cooling rack. Immediately sprinkle with edible glitter. Repeat with remaining raspberry filled heart cakes.

4. Let Chocolate Dipped Heart Cakes dry on rack for 2 hours. Store in a tightly covered container in a cool location.


Cakes can be assembled and dipped up to 2 days in advance of serving.

Nutrition Information
Yield 18 Serving Size 1
Amount Per Serving Calories 363Total Fat 26gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 93mgSodium 132mgCarbohydrates 27gFiber 3gSugar 14gProtein 5g

Calorie and nutritional counts do not take into account that not all ganache will be used in dipping process.

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