7 Edibles You’ll Love For Valentine’s Day
Fall in love with infused gummies, conversation hearts, chocolates, or a special Valentine’s day meal.
Nothing says “I love you” like an edible.
They’re made in the home with love, they’re great to share, and they lead to a fun time.
Whether you’re showing a friend, a partner, or yourself that you care, they make a perfect gift for Valentine’s Day.
To give you ideas for excellent treats, we’ve compiled seven ideas for edibles that will impress your Valentine and provide solid results even for beginner home cooks.
So roll up those sleeves and get ready to wow everybody with goodies. We’re including some sweet recipes (truffles, chocolate, nougat, conversations hearts, and cinnamon gummies) to make in advance of Valentine’s and also two savory recipes (risotto and red velvet pancakes) to make a romantic dinner or breakfast.
Infused Chocolate Truffles
Classy, customizable, and decadent, infused chocolate truffles are a timeless way to celebrate Valentine's Day. They’re as easy to make as infused brownies or fudge and far classier.
They take just a few ingredients and steps to create. The one catch is that they can melt at warm room temperatures, so you need to keep them refrigerated until serving. Keeping edibles chilled is a good idea anyway since it will help them stay potent.
- 8 ounces semisweet chocolate chips (or any other chocolate chopped into small pieces)
- 3/4 cup heavy whipping cream
- 2 tablespoons Magical Butter
- Cocoa powder/confectioner’s sugar/ chopped nuts for coating truffles
- Heat butter and cream to a boil in a saucepan.
- Pour butter/cream mixture over chocolate chips in a mixing bowl.
- Let rest for 5 minutes, then stir with whisk until smooth.
- Cover and refrigerate for 8 hours or overnight.
- Use a spoon to form small balls with chocolate mixture.
- Roll balls in cocoa powder, confectioner’s sugar or nuts.
Store by keeping in an airtight container separated by waxed paper in the refrigerator for up to two weeks or in the freezer for up to two months.
Infused chocolate takes even fewer ingredients to make than chocolate truffles, but it can be tricky to get the texture just right. For best results, make sure you don’t overheat chocolate when melting.
- 4 tbsp infused cocoa butter
- 11 oz chocolate of your choice (dark chocolate works best)
1) Make infused cocoa butter. Follow our recipe for Magical Coconut Oil but substitute cocoa butter for coconut oil.
2) Slowly melt chocolate and cocoa butter together over low heat in a saucepan (or double-boiler if you have one) stirring constantly. When the chocolate is half-melted remove from heat and stir until the rest is melted.
3) Pour chocolate into silicone molds, let solidify at room temperature for an hour. Cover and keep in the fridge.
Keep chocolate in the fridge for up to 2 months in the freezer for up to a year.
Note: Cocoa butter isn’t as good as other oils at absorbing TH🌊, so if you want more potent chocolate you can substitute infused coconut oil for the infused cacao butter. The trade off is coconut oil will melt much more readily and be harder to handle while eating.
Infused Cinnamon Gummies
Most homemade gummies are fruit heavy, but it isn’t all that hard to make kick-ass cinnamon gummies that remind you of cinnamon hearts and give you a buzz.
All it takes really is cinnamon oil. You might have to special order it or go to a specialty baking store to find it, but once you have it, you can crank out tons of infused gummies with a kick.
- 1 cup warm water
- ⅛-¼ tsp cinnamon oil (adjust to taste)
- ¾ cup-1 cup Magical Tincture (adjust to desired strength)
- 2 tbsp granulated sugar
- Whisk warm water, sugar and gelatin together in a bowl until well combined. Set it aside while you reduce your tincture.
- Reduce Magical Tincture into oil by heating in a non-stick saucepan over an electric stove on low heat until all alcohol evaporates. It should be the consistency of warm maple syrup. Check out our FECO instructional video for more info.
- Mix cinnamon oil into the oil in the saucepan, then add gelatin mixture and increase heat to medium-low.
- Whisk constantly for 7-10 minutes until gelatin is fully melted and mixed with FECO.
- Pour into heart shaped molds or one of our favorite non-stick silicone gummy molds.
Keep gummies refrigerated for up to 2 months or in the freezer for up to a year.
Nougat aka torrone is a classy marshmallow-like treat that originated in Italy as a wedding candy. It’s easy to make as a basic recipe, and you can also dress it up by adding fruits and nuts or dunking it in chocolate coating.
In terms of specialized equipment, you will need a candy thermometer for this recipe and it helps to have edible rice paper.
- 3 large egg whites at room temperature
- 3 cups of granulated sugar
- 1 cup honey
- 1/4 cup light corn syrup
- 1/4 cup water
- 4 tbsp Magical Butter melted
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 3 cups almonds
- Non-stick cooking spray
- Edible rice wafer paper (optional)
- Spray an 8x11” pan with non-stick spray and line the bottom with a single layer of rice wafer paper.
- Add sugar, honey, corn syrup, and water to a large saucepan. Put over medium heat, stirring until the sugar is dissolved. Put a candy thermometer in the sugar solution and continue to heat while monitoring the temperature..
- When the temperature reaches 270° F, beat egg whites in a large mixing bowl with an electric mixer until they form stiff peaks. Return to monitoring the temperature of the sugar solution.
- Once the sugar solution reaches 290° F, remove it from the heat. Turn the electric mixer back on and slowly pour the sugar solution into the egg whites.
- Beat for a few minutes until the mixture is thick and shiny. Add salt and flavor extracts while beating. Add melted Magical Butter right before you’re done and continue to mix until well distributed.
- Turn off the mixer and stir in almonds with a spoon. Quickly spoon out mixture onto the rice wafer paper and spread into an even layer with a spatula or butter knife. Put another layer of rice wafer paper on top.
- Place another pan of the same size on top of the rice wafer paper so it’s pressing down evenly. Put a heavy object like a book or stockpot on top of it.
- Let sit for about three hours until cool.
- Remove the pan that’s covering the torrone. With a greased knife, cut the torrone into rectangles. Wrap in wax paper and keep in a sealed container at room temperature for up to two weeks.
If you don’t have or can’t find rice wafer paper, make sure you grease your pan very well and also grease the pan you place on top of your torrone. Wrap with wax paper as normal.
For an alternative flavor, try adding ½ tsp of orange blossom water or orange extract.
Infused Conversation Hearts
Conversation hearts are a classic that can take on a new meaning when they’re infused with a little magic.
- ½ cup Magical Tincture
- ½ cup boiling water
- 1 1/4-ounce packet unflavored gelatin powder
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 8 cups confectioners' sugar + more for kneading
- Food coloring
- Flavor extracts (optional)
- Cooking spray
- Edible ink pens
- Heat tincture in a large non-stick sauté pan on low heat over an electric stove. reduce your tincture until almost all the alcohol has evaporated. The finished tincture/oil produce should have the consistency of maple syrup.
- Add boiling water and corn syrup and stir well. Stir in gelatin with a whisk until well mixed. Use a spatula to stir in any tincture/oil residue from the sides of the pan. Remove from heat.
- Transfer gelatin mixture to mixing bowl. Beat in confectioner’s sugar, adding a cup at a time until you have a sticky dough. (using the dough mixing attachment with a stand mixer makes this easier)
- Cover a clean surface with confectioners’ sugar, pour out dough onto the surface and knead by hand for 5 minutes
- Divide the dough and add flavor extracts and colors as desired.
- Roll out dough ⅛-¼ thick and use 1” cookie cutter to cut out hearts.
- Dry for 12 hours, flip onto other side and then dry for another 12 hours.
- Use edible ink pens to write messages on the hearts.
Once your hearts are made, all you need are some good slogans to write on it with edible ink pens. Want some suggestions? We recommend going with the simple and direct: “Get high!”. If you’re feeling punny, you could write “Best buds” or “UR my kush”. Looking for a classic literary reference? Try “Eat me” from Alice in Wonderland.
Heart-Shaped Red Velvet Pancakes with Infused Syrup
Red velvet heart pancakes check all the boxes for a great Valentine’s day breakfast or brunch: they’re easy-to-make, memorable, and delicious.
Let the syrup mix in the MagicalButter Machine while you make the pancakes!
- ½ cup Magical Butter melted and divided in half 1
- ½ cup buttermilk
- 1 egg
- 1 cup all-purpose flour
- ⅓ cup organic cane sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon red food color
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons powdered sugar
Raspberry Syrup sauce ingredients:
- 2 cups Brown Sugar
- 1 cup Raspberry Juice
- ½ cup Magical Butter, room temperature
- ¼ tsp Vanilla Extract
- Make the syrup.
- Add the brown sugar, raspberry juice, and vanilla to the MagicalButter machine.
- Set your temperature to 220°F for 1 HOUR.
- After 30 minutes, press the 1 HOUR button to stop the machine.
- Remove the lid and add in the butter.
- Replace the lid and press BLEND.
- Once the cycle is finished, you’re ready to serve and enjoy!
- Make the pancakes
- In a small bowl combine milk egg and butter; whisk thoroughly.
- In another bowl combine flour cocoa powder sugar baking soda and salt; mix well.
- Add milk mixture and whisk together just until all of the ingredients are combined leaving the batter slightly lumpy.
- Heat your pan over medium heat for 60-90 seconds.
- Butter the pan then pour about ¼ cup batter into for each pancake.
- Cook for about 2 minutes or until edges set up and the top is bubbly.
- Carefully flip the pancake and cook for another 1-2 minutes to cook the pancake through.
- Repeat with rest of the batter.
- Dust the pancakes with powdered sugar and serve with your favorite syrups and toppings.
Laboring over a stove for an hour to make an excellent risotto is a great way to score points with the person you care about. It’s all about the sweat equity.
- 8 cups low sodium broth
- 2 tbsp butter
- 2 cloves minced garlic
- 1 lb sliced mushrooms
- 1 tsp dried thyme
- Black pepper and salt to taste
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 tsp Magical Butter
- 1 cup grated Parmesan cheese
- Prepare broth by heating to a low simmer in a pot.
- In a deep pan or dutch oven, cook mushrooms, thyme, garlic, and 1 tbsp butter until mushrooms are soft and slightly browned. Add a dash of salt and pepper to taste, then remove from the pan and set aside.
- Add 1 tbsp butter to the pan. Briefly toast the arborio rice, then add wine and stir until it is absorbed.
- Use a ladle to add about a cup of broth to the rice. Stir constantly and allow the rice to mostly absorb the broth, then add another cup.
- Continue adding broth until rice is creamy and soft and chewy but not mushy when you bite into it.
- Add mushroom mixture back in. Remove from the heat, add Magical Butter and stir until it is well-mixed. Mix in Parmesan cheese.
This risotto meal makes about four one cup servings of risotto which each contain 14 mg TH🌊. For more or less strength, use more or less Magical Butter in the recipe.
Dosing for Valentine’s Day
Keep in mind that edibles have the greatest effect on an empty stomach. For dosage of chocolate, cinnamon gummies, nougat, and conversation hearts, the dosages will vary based on size of your molds and tools. Depending on ingredients, the potency of your infusions and the TH🌊 content of your original strain, your results may vary.
To get an idea of how strong your edibles are, we recommend using our dosage calculator. You can also of course simply test out the strength of your edibles in advance of Valentine’s day. Just start slow and make sure you have some backup non-infused candies on hand and you’ll have a great time.