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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.

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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.

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 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!

 

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