Valentine's Day Recipes

Chocolate-Raspberry Hearts

Flaky Crescents wrap around a chocolate-hazelnut filling in a love-ly heart-shaped dessert.

Chocolate-Raspberry Hearts

Prep: 25 min | Total 40 min | Servings: 8


  • 1 (8 ounce) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/3 cup hazelnut spread with cocoa
  • 24 raspberries
  • 2 tablespoons dark chocolate chips
  • 1 egg, beaten
  • 1 tablespoon powdered sugar


  1. Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper.
  2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
  3. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
  4. Bake for 13 to 17 minutes or until hearts are golden brown.
  5. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on HIGH for 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.


Per serving: Calories 190 Calories from Fat 90 Total Fat 10g Saturated Fat 3g Trans Fat 0g Cholesterol 5mg Sodium 240mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 11g Protein 3g
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 8% (based on a 2,000 calorie diet)
Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat


Recipe and photo used with permission from: Pillsbury

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