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Valentines Day Treats with the Tsum Tsums

Happy Valentines Day Tsum Tsum lovers! We hope you’re enjoying the endless stream of all things red and pink, and all the chocolate you can eat!

Speaking of chocolate, did you know that today is not only Valentines day, but also National Cream-Filled Chocolate Day? Just saying it makes me want nothing more than a box full of them!

If you never got the chance to buy a box and you’re craving a sweet treat to celebrate the day of love, here’s a simple recipe to make either by yourself, or as a fun Valentines day activity with the people you love!

WARNING: This recipe requires the use of a hot stove. Always ask an adult for help when dealing with potentially dangerous equipment, we want you to be as safe as possible!


  • 2 cups of frozen raspberries
  • 1/3 of granulated sugar
  • 10 oz (approx. 1 1/4 cup) of mini marshmallows (I used gelatin free, but you can use any kind you wish!)
  • 1 bag of dark chocolate chips (you may need more, depending on how thick of a coating you want)
  • Coarse sea salt for garnish

Step 1


First, measure out your frozen raspberries and put them in a medium sauce pan. Measure out the granulated sugar and pour it over top of the raspberries. Put the saucepan over medium high heat, and stir the sugar-coated berries until the sugar is dissolved and the fruit is falling apart.

Take the berries off the heat when the mixture takes on a liquid texture with minimal big pieces remaining.

Step 2

Biting into a raspberry cream chocolate wouldn’t be as pleasant as it is if there were tiny seeds inside of it. That’s why the next step is straining the raspberry mixture.

Rest a metal strainer on top of a medium-sized bowl, and pour the hot mixture through it. Stir it around to make sure all the yummy juice can sneak through those pesky seeds.

Step 3


Pour the strained juice back into the saucepan and toss in your mini marshmallows. Stir it constantly over the lowest heat setting on your stove. This will ensure that you don’t burn the creamy filling as the marshmallows are melting down.

It should look like this pretty pink color once the marshmallows are melted completely:



At this point, line two cookie sheets with parchment paper.

Step 4


Next, take a piping bag or a Ziploc bag and scoop the gooey marshmallow goodness into it.

If you’re using a normal plastic bag, push all of the filling towards a bottom corner of the bag. Angling that point down, snip a small hole in the corner and ta-da – instant piping bag!

Pipe quarter sized circles, starting in the center and making a swirly shape until it reaches the size that you want.

As you can see in the picture, I made hearts and Mickey ears which, while very fun to make, did not hold up in the final stages of this recipe.

Put the piped filling into the freezer (or outside in Canadian winter) for 30 minutes. These will not freeze, but instead become slightly less sticky so that they’re easier to work with later on.

Step 5

During the last five minutes or so of your filling chilling out, take your dark chocolate chips and start melting them (make sure there are no Tsum Tsums hiding in there first!)

If you’re using a microwave to melt them, heat them up in ten second increments, stirring in between until smooth.

If you don’t have access to a microwave, you can boil a shallow pot of water and place a medium heat proof mixing bowl on top. Pour the chocolate chips into the medium bowl and stir them around as the steam from the water heats the bowl slowly.

Step 6


Now that you have melted the chocolate, and chilled the marshmallow filling, it’s time to combine them!

Line another cookie sheet with parchment paper and bring all the parts of your Valentines chocolates to one spot.

Using a fork, carefully lift the pink marshmallow circles (this is where the Mickey ears went a little wonky) from the parchment paper. Dip the bottom half into the chocolate, and ladle a thin layer of chocolate on the top half with a silicone spatula.

With your finger, gently push the chocolate coated candy off of the fork and onto the fresh parchment paper.

Step 7

After all the chocolates are in position, sprinkle sea salt onto them while they are still wet as a finishing touch.

Let the chocolates set until they are hardened. If you can’t wait to eat them, pop the tray back into the freezer for a faster drying time.

What’s your favorite Valentines day treat? Let us know in the comments down below!

From all of us here at, have a Happy Valentines day!