Heart Chocolate Mousse Recipe

This heart chocolate mousse recipe is perfect to celebrate a special occasion such as Valentine's Day or anniversary. A classic recipe made with cooked eggs, whipped cream, and good quality chocolate poured into a silicone heart mold.

Today, I'm giving my favorite mousse a Valentine makeover. What says Happy Valentines' Day better than a heart cake, right?

This classic French dessert is actually very easy to make. The classic recipe is, of course, made with raw eggs. But, these days, I don't like to use raw eggs in my desserts. So, this recipe is made with cooked eggs.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• More mousse recipes
• You may also like
• Printable Recipe
• Comments

About this recipe

This recipe has three components.

1. Base - For the base we use feuilletine, which can be found at any pastry or cake shop. And if you can't find it, you can also use crushed cornflakes (my kids love the cornflakes more than the feuilletine) .
2. Mousse - Today, I've used 60% cocoa Callebaut chocolate here. But any chocolate that you love to eat is great for chocolate mousse. And please do not use baking chocolate or candy melts. Trust me good quality chocolate is the way to go (it does not have to be expensive).
   As always, I am going to cook the eggs so we don't eat any raw eggs. First, we separate the eggs. Then, cook the egg yolks and egg whites with the sugar until the sugar is melted. Eggs cook fast, so, we want them to be barely warm - yolks (149 F) and whites (144 F). And, don't worry you don't need a thermometer.
3. Glaze - To keep it simple, I am using a chocolate glaze. You can also use a mirror glaze as I did in my mousse cake with torte insert.

Also, the process for this recipe is very simple and easy:

• Base - 10 mins
• Mousse - 20 mins
• Assemble - 10 mins
• Freeze - 6 hours (or overnight)
• Glaze - 10 mins
• Chill - 2 hours

Silicon pan for this mousse

Today, for Valentine's Day celebration, I am using this heart silicon mold. But you also use this diamond heart mold. Alternatively, you can use an 8-inch round cake pan to make a chocolate mousse cake.

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Ingredients and substitutes

• Eggs - Here, I am cooking the yolks and whites so any eggs will work. And if you want to use raw eggs, I suggest looking for pasteurized eggs.
• Whipping cream - This has got to be 35 to 38% fat or the mousse will not set. And for the topping, you can use a percentage whipped cream.
• Chocolate - You can use any good quality chocolate - dark, semi-sweet, or milk chocolate. I am using 60% coverture Callebaut chocolate.
• Extras - You can add 2 tablespoon of brewed espresso or liquor such as Baileys, Kahlua, butterscotch baileys, etc.
• Feuilletine - This can be purchased at any pastry, cake, or bakery. Alternatively, you can also use crushed cornflakes or similar.

Step by step instructions

Base

• Using the heart silicone mold, trace the heart shape on the parchment paper.
  Tip - I like to smear the silicone pan edge with melted chocolate and invert the mold on the parchment paper. This leaves an imprint that I can then use as a guide (see video).

• In a microwave-safe bowl, melt the chocolate until smooth. Then, add the crushed feuilletine flakes (or crushed cornflakes).
  Tip - The chocolate will seem like a small amount. And yet, we just need the chocolate as glue to hold the flakes together. Otherwise, it will be hard to cut the base when it sets.
• Pour the mixture on the parchment paper and create the heart-shaped base. Place the base in the refrigerator until ready to use.
  Tip - Try not to come out of the edges of the heart shape to prevent a shabby border (which is why I needed chocolate shavings on my border).

Mousse

• Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
• Bowl 1 - In the first bowl, add the chocolate and butter. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.
  Tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.

• Bowl 2 - In the second bowl, add the egg yolks and 2 tablespoon of sugar. Combine well. Then, place it over the saucepan with simmering water. Using a whisk, stir continuously until all the sugar is melted and the yolks are barely warm. Set aside.
  Tip - You want the heat to be on medium to low (not high) to prevent the eggs from cooking. You don't need a thermometer, but as a guide, it should be about 149 F.
• Bowl 3 - In the third bowl, add the egg whites and the remaining 2 tablespoon of sugar. Place it over the saucepan with simmering water. Use a clean whisk to stir until all the sugar has melted. We want the mixture barely warm.
  Tip - Keep the heat on medium to low (not heigh) to prevent the eggs from cooking. You don't need a thermometer but as a guide, it should be about 144 F.

• Whipping 1 - In the bowl of a stand mixer with the whisk attachment, whip the whipping cream with vanilla extract to almost stiff peaks - set aside.
• Next, Whipping 2 - Using the same mixer and whisk attachment (no need to clean the bowl), whip the egg yolks until light and fluffy - set aside.
• Whipping 3 - Clean the mixer bowl and whisk attachment as we need a clean grease-free bowl. Then, whip the egg whites to stiff peaks - set aside.
  Tip - it is very important to clean the bowl and whisk as any grease will prevent the egg whites from whipping to a stiff meringue.

• Assemble - First, add the whipped yolks to the chocolate mixture - fold gently but don't overmix.
• Next, add the whipped cream to the chocolate mixture - fold gently but don't overmix.
• Finally, add the whipped egg whites to the chocolate mixture - fold gently until you have not white streaks.
• Pour the mousse into the heart-shaped silicone mold, and place the chocolate-feuilletine base on top. Push the base so it fits snug into the mold just above the mousse.
  Tip - Depending on the size and brand of your mold you may or may not have any excess mousse. If you do, pour the excess in a mousse glass, chill for two hours in the fridge and enjoy it later.
• Chill the heart mousse in the freezer for at least 6 hours - preferably overnight.

Glaze

• In a microwave-safe bowl, add the chocolate, butter, and oil. Heat for 30 seconds or more until completely melted. Set aside to cool until barely warm.
  Tip - Do not over-mix the glaze, as we do not want to add too much air into it.
• Unmold the mousse from the silicone pan. Place a cooling rack on a baking tray to catch drippings. Then, pour the glaze on the mousse. Let the excess drip off.
  Tip - Pour gradually so the chocolate flows slowly covering the sides.

• Transfer the heart to a cake stand or serving platter. Place the candy hearts on one side, as I have done in the video. Alternatively, you can use other chocolate decorations.
• I also used chocolate shaving around the base of the heart.
  Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make chocolate shavings.
• Chill for at least 2 hours in the fridge so the mousse is not too hard to cut.
• Enjoy!

Frequently asked questions

More mousse recipes

• Mango mousse or vegan mango mousse
• Strawberry mousse or eggless mango mousse
• Chocolate cheesecake mousse
• Blackberry mousse or Chestnut mousse
• See all mousse and souffle recipes

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Printable Recipe