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chocolate football conversation hearts on white background and bowl with coco powder and football

Chocolate Conversation Heart Footballs

Author Dorothy Kern


  • 1 1/8 teaspoon half a 1/4 ounce packet unflavored gelatin powder
  • 1/4 cup boiling water
  • 1/2 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract
  • pinch salt
  • 1/4 cups unsweetened cocoa powder
  • 3 3/4 cups powdered sugar plus more for rolling if needed
  • White food coloring


  • Whisk gelatin, corn syrup, vanilla, and boiling water in the bowl of a stand mixer until the gelatin dissolves. Using the paddle attachment, beat in the cocoa and powdered sugar on medium speed, 1 cup at a time, until the dough comes together. It will be soft and sticky.
  • Transfer dough to a work surface and knead, adding more powdered sugar as necessary until the dough is smooth and pliable and slightly tacky (and able to be rolled out). I only needed about 1/4 cup of extra powdered sugar, but you may need up to 1 cup.
  • Divide the dough in half. Wrap one half in plastic wrap. Roll out the other half to between 1/8-1/4 inch thick. Use a small football shaped cookie cutter (mine was an oval fondant cutter) to cut out shapes. You can also use a heart cutter, perfect for Valentine‚Äôs Day!
  • Place shapes on a wax paper lined cookie sheet. Repeat with second half of dough.
  • Using a toothpick and a bit of white food coloring, make the laces on top of each football. Do not use too much, the food coloring will not dry unless it is very light.
  • Let the candies dry at room temperature, uncovered for about 24 hours, or until hard.