Heart Chocolate Mousse Cake

This heart chocolate mousse recipe is perfect to celebrate a special occasion such as Valentine’s Day or an anniversary. It is 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’s makeover. What says Happy Valentine’s 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 uses cooked eggs.

Today, for Valentine’s Day celebration, I am using this heart silicone 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.

Why make this mousse cake

• This mousse is the real deal. It’s not just a simple combination of chocolate and whipped cream. Using good chocolate gives this mousse a wonderful chocolate flavor. Trust me, you will finish this to the last lick.
• Also, all the ingredients used in this recipe are simple and easy to find or pantry staples.
• You can use a hand mixer over a mixing bowl. But since we have a few things to whip, a stand mixer might work best.
• This recipe has three components:
  • Base – For the base, we use feuilletine, which is available at any pastry or cake shop. And if you can’t find it, you can also use crushed corn flakes (my kids love corn flakes more than 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 will 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.
  • Glaze – To keep it simple, I am using a chocolate glaze. You can also use a mirror glaze, as I did, for my mousse cake with a 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

---

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 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 use crushed cornflakes or a similar cereal.

Step-by-step: Heart Chocolate Mousse Cake

Base

• Using the heart silicone mold, trace the heart shape on the parchment paper.
  Pro 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 corn flakes).
  Pro 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.
  Pro 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 three heat-proof bowls that can be set on the saucepan.
• Bowl 1 – Add the chocolate and butter to the first bowl. Place it over the saucepan with simmering water. Let the chocolate melt. Stirring when needed. Set aside to cool slightly.
  Pro tip – Chocolate can seize if any steam gets into it. So, keep the heat on medium-low and stir as needed.

• 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.
  Pro 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 to be barely warm.
  Pro tip – Keep the heat 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 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.
  Pro 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 do not have 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 snugly into the mold just above the mousse.
  Pro 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 into 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.
  Pro tip – Do not over-mix the glaze, as we do not want to add too much air to 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.
  Pro 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.
  Pro 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!

Tips for Success

• The darker the chocolate, the less sweet the chocolate mousse. Use semi-sweet or milk chocolate to make the mousse sweeter. 
• Also, use large eggs and make sure to separate the eggs properly. Ensure no egg yolks get into the whites; otherwise, it won’t whip into a fluffy meringue. 
• Use a high percentage of heavy cream so it stays fluffy for a longer time. 
• Lastly, let the mousse cool in the fridge for at least two hours so it sets, but, if possible, let it chill overnight so it tastes delicious, too.

• Eggless Chocolate Mousse, Vegan Chocolate Mousse Recipe
• Berry Mousse Jars or Classic Mango Mousse Recipe
• Strawberry Mousse or Strawberry Mousse Domes with Pastry Cream Insert
• Dark Chocolate Cheesecake
• See all chocolate desserts

Frequently asked questions

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.

---