Ultimate Chocolate Heart Recipe – Easy Maida & Butter Bake

Last Updated on 4 months by Neha Deshmukh

Ultimate Chocolate Heart Recipe – Easy Maida & Butter Bake

Hey everyone! If you’re anything like me, you believe a little chocolate can solve most problems. And honestly, what’s more heartwarming than a beautifully baked chocolate treat? I’m so excited to share this recipe for Chocolate Hearts – they’re surprisingly easy to make, utterly delicious, and perfect for showing someone you care. I first made these for my niece’s birthday, and they were a huge hit! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any chocolate cookies. They’re shaped like hearts, for starters! But beyond the adorable factor, they’re incredibly moist, rich, and have that perfect melt-in-your-mouth texture. Plus, this recipe uses simple ingredients you probably already have in your pantry. It’s a relatively quick bake, making it ideal for when you need a sweet treat without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create these little bundles of joy:

• 0.5 cup all-purpose flour (maida) – about 60g
• 125 grams bittersweet chocolate, chopped
• 1 heaping tablespoon cocoa powder – about 10g
• 75 grams powdered sugar
• 135 grams unsalted butter
• 4 large eggs
• 0.5 teaspoon baking powder
• 1 pinch of salt
• 4 tablespoons chocolate or white chocolate chips (optional)
• Ghee or butter, for greasing

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Maida (All-Purpose Flour): We’re using maida here for that incredibly tender crumb. It creates a lovely soft texture that’s just perfect for these hearts.
• Bittersweet Chocolate: Don’t skimp on the chocolate quality! A good bittersweet chocolate (around 70% cacao) will give you a deep, rich flavor. I love using a brand with a slightly fruity note.
• Ghee for Greasing: This is a little touch from my kitchen to yours. While butter works perfectly fine, greasing the molds with a little ghee adds a subtle, traditional Indian flavor and helps prevent sticking. It’s something my grandmother always did!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 180°C (350°F). You want it nice and hot when the batter is ready.
2. Now, sift together the maida, cocoa powder, salt, and baking powder three times. Seriously, three times! This ensures everything is evenly blended and you won’t end up with pockets of baking powder.
3. Time to melt the chocolate and butter. You can do this using a double boiler or in the microwave in 30-second intervals, stirring in between. Let it cool slightly – we don’t want to cook the eggs!
4. In a separate bowl, beat the eggs (and yogurt, if you’re using it as a substitute) with the powdered sugar until they’re light and combined.
5. Gently mix the melted chocolate mixture into the egg mixture until everything is smooth and glossy.
6. Now, carefully fold in the sifted dry ingredients into the wet mixture. Be gentle! We want to avoid overmixing, which can make the hearts tough. Fold until just combined – a few lumps are okay.
7. Grease your heart-shaped molds with ghee or butter. Fill them about ¾ full with the batter, and sprinkle with chocolate chips if you’re feeling fancy.
8. Bake for 8-10 minutes. The edges should be set, but the centers should still be a little soft. Let them cool completely in the molds before serving. Trust me, they’re easier to remove when cool!

Expert Tips

• Don’t overbake! These hearts are meant to be fudgy, not cakey.
• If you don’t have heart-shaped molds, you can use any shape you like, or even just drop spoonfuls onto a baking sheet for chocolate cookies.
• For a super smooth batter, make sure your chocolate and butter aren’t too hot when you add them to the eggs.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the eggs for an egg replacer. There are some great options available these days! My friend, Priya, swears by using applesauce.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Just be sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cardamom or even a tiny pinch of chili powder to the chocolate for a warming, unexpected kick. My family loves this!
• Festival Adaptations: These are perfect for Valentine’s Day, of course, but also make lovely gifts for Diwali – package them up in pretty boxes!

Serving Suggestions

These Chocolate Hearts are delicious on their own with a glass of milk or a cup of chai. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They’re also lovely alongside a fruit platter.

Storage Instructions

Store these hearts in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. Just make sure they’re well wrapped to prevent freezer burn.

FAQs

Let’s answer some common questions:

• What type of chocolate works best in this recipe? Bittersweet chocolate (around 70% cacao) is ideal, but you can also use dark chocolate. Avoid milk chocolate, as it’s too sweet.
• Can I use whole wheat flour instead of Maida? You can, but the texture will be slightly denser.
• How do I prevent the hearts from sticking to the molds? Generously grease the molds with ghee or butter.
• Can these be made ahead of time? Yes! You can bake them a day or two in advance and store them in an airtight container.
• What is the best way to melt the chocolate and butter? A double boiler is ideal, but the microwave works well too – just be careful not to overheat it.

Enjoy baking (and eating!) these delightful Chocolate Hearts. I hope they bring a little sweetness to your day!