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Recipe: Raspberry Ripple Chocolate Hearts

They say chocolate’s an aphrodisiac, and people have been known to fall wildly in love over our Raspberry Ripple hot chocolate. In partnership with Wychwood Chocolates we think we’ve cracked the ultimate Valentine’s sweet treat: Raspberry Ripple Chocolate Hearts.

We spent a day at Wychwood Chocolates with chocolatier Sam Heighway, who crafted a quick and simple recipe – all you need is some white chocolate, our Raspberry Ripple Hot Chocolate and a little bit of food colouring. We’ve even made a video that shows the whole process, so they’ll be ready faster than you can say “Je t’adore”.

They’re so heavenly you’ll want to make them all year round – the batch we made disappeared within five minutes! (We blame the merchandising team.) So, aprons on and mixing bowls at the ready…






  1. Melt the chocolate in a glass bowl over a pan of barely simmering water (don’t boil the water or let it touch the bottom of the bowl). Alternatively, melt in a microwave-safe plastic bowl on medium power, stirring every 30 seconds until the chocolate is melted.
  2. Once melted, remove from the heat and stir in the hot chocolate powder until fully mixed. Add a few drops of the food colouring (depending on how pink you want your hearts).
  3. Pipe or spoon the mixture into a silicone heart chocolate mould and chill for at least an hour.
  4. When the chocolates have fully set, turn them out by gently pressing the underside of each mould to release them.

We’d love to see your chocolate hearts – comment below, or share your pictures with the hashtag #WhittardRRHearts. Peace and love…

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