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)
- 200 GRAM SUGAR
- 220 GRAM WATER
- 6 LARGE EGG YOLKS
- 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!
These are beautiful!! Thank you for the recipe.
thank you Nancy, have a beautiful day. xo