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
This recipe has three components.
- 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) .
- 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. - 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.
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 tbsp 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 tbsp 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 tbsp 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
This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream, which starts to lose volume after about 2 days.
Working with chocolate can be tricky. That is why it is very important to follow the recipe closely. Add the egg yolks to the chocolate mixture first. Then, fold in the whipped cream. If you add warm melted chocolate to the cold whipped cream it may seize which gives a grainy mousse.
No, this recipe works best with eggs. However, I do have a delicious eggless chocolate mousse recipe which you will love.
Try my vegan chocolate mousse that uses coconut cream instead of dairy cream.
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
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Creme Brulee - Apricot or pumpkin Brulee
- Bavarian cream, strawberry, bavarian cake
- Flan, cream caramel, Mango flan tart
- Chocolate pudding, chocolate souffle tart,
- Panna cotta - strawberry, blackberry, tart
Recipe
Heart Chocolate Mousse
Print Pin RateDescription
Video
Ingredients
Base
- 2 oz (60 g) Feuilletine flakes (or crushed cornflakes)
- 2 oz (60 g) Chocolate semi-sweet or dark
Mousse
- 7 oz (200 g) Chocolate semi-sweet or dark
- 2 tbsp Butter unsalted
- 3 Egg yolks
- 2 Egg whites
- 120 ml (1 cups) Whipping cream
- 4 tbsp (60 g) Sugar (divided)
- 1 tsp Vanilla extract
Glaze
- 4 oz (113 g) Chocolate
- 1 tbsp (15 g) Butter
- 2 tbsp Oil cooking
Serve (optional)
- 2 tbsp Chocolate shavings for the base
- 5 Candy hearts (for decoration) Optional
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 2 - In the second bowl - add the egg yolks and 2 tbsp 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 tbsp 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.
- 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 over-mix.
- Next, add the whipped cream to the chocolate mixture - fold gently but don't over-mix.
- 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!
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Heidy
This heart chocolate mousse recipe came out wonderful, and this will be going on our holiday menu for Valentine's day. U bet the hubby loves it.
Veena Azmanov
Aww, I am so happy to hear that Heidy. Thanks for the feedback
Jo
That's cute chocolate mousse! A beautiful dessert for valentines day celebrations! I love the simple decoration on top, it's so pretty!
Tammy
This is such a beautiful dessert for Valentine's Day or any occasion really. That mousse center is absolute perfection *chef's kiss* I cannot wait to try this!
Jenny
This mousse is so lovely! Looks like a million bucks. My favorite dessert in the world is a chocolate mousse, and I have never attempted to make it, felt intimidated. Your post is so thorough. I love that. I feel more confident to make a mousse now, will follow your guide 100%. Thanks so much for sharing this recipe.