Melt the chocolate in a bowl over a pan of simmering water (see
Spoon the chocolate into 8 holes of a flexible ice-cube tray with heart-shaped moulds. Carefully place in the refrigerator and chill for at least 1 hour.
Line a baking sheet with nonstick paper. Upturn the ice-cube tray, then press the base of each heart to pop out the chocolates on to the sheet.