A heart-shaped Chocolate Mousse, 4 Valentine’s Day

Hi sweet readers ♥

Valentine is almost here; I love to make sweets for valentine and there is a lot of recipes and videos coming up these few weeks before Valentine’s day.

First up is this delicious chocolate mousse heart, a smooth and lovely chocolate mousse, that is piped into a heart silicone mold, then frozen for some hours, and just before serving you can write with melted dark chocolate some romantic notes on top.

 A heart-shaped chocolate mousse, 4 Valentine’s Day ( makes 18 hearts)

PART 1, 

• 200 GRAM SUGAR
• 220 GRAM WATER
• 6 LARGE EGG YOLKS
   

PART 2, 

• 375 GRAM DARK CHOCOLATE
• 800 GRAM HEAVY CREAM
• 1 TEASPOON VANILLA BEAN PASTE ( OPTIONAL)

INSTRUCTIONS FOR PART 1, 

• Put the egg yolks into a clean mixing bowl.
• Whisk until the egg yolks are pale and airy.
• Put the water and sugar into a small saucepan, stir until the sugar is dissolved, don’t stir anymore and bring to boil over medium heat.
• Let it simmer until the syrup is 249,8°F(121°C).
• When the syrup has reached the right temperature pour into the egg yolks in a thin, steady stream while still whisking.
• Whisk for another 4-5 minutes or until ribbons form when lifting the beaters.

INSTRUCTIONS FOR PART 2, 

• Place chopped dark chocolate into a bowl that fits snugly over a pan of boiling water.
• leave until the chocolate has completely melted and then remove from the heat and set aside.
• Put the heavy cream into a mixing bowl and whisk until smooth and fluffy and set aside.

INSTRUCTIONS FOR CHOCOLATE MOUSSE

• Add the melted and cooled chocolate into the bowl of the egg yolk mixture and with a spatula blend until everything is well blended and there are no more lumps.
• The chocolate – egg yolk mixture will look crumbly, stiff and not that pretty but when you add the cream it will all come together!
• Add the cream, a little at the time into the chocolate mixture, until everything is well blended and there are no more lumps.
• Spoon the chocolate mousse into small serving dishes.

INSTRUCTIONS FOR CHOCOLATE MOUSSE HEARTS

• Scoop the chocolate mousse into a piping bag fitted with a large round nozzle. (Wilton #1A nozzle) 
• Pip the chocolate mousse into each heart mold until it reaches the top,
• Run a knife through each chocolate mousse heart, just in case there are any air bubbles in there.
• Take a small spatula and smooth the top of each mold.
• Put the molds on a tray in the freezer until firm, about 5 hours
• Just before serving, pop the chocolate mousse out of the molds
• Place it on a serving plate,
• if you wish to write on the chocolate mousse, you can just melt dark chocolate, let it cool down, and put it into a small piping bag, zip of the end, and write Love or draw a heart.
• Serve with some fresh raspberries on the side, and enjoy!