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–+ servings
Chocolate mousse cake and slice

Heart Chocolate Mousse

Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 10 mins
Chilling Time: 2 hrs
Total Time: 2 hrs 30 mins
Diet : GF,
Calories: 389kcal
Adjust Servings Here: 6 servings

Description

This heart chocolate mousse 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.

Ingredients 

Base

  • 2 oz (60 g) Feuilletine flakes (or crushed cornflakes)
  • 2 oz (60 g) Chocolate semi-sweet or dark

Mousse

Glaze

  • 4 oz (113 g) Chocolate
  • 1 tablespoon (15 g) Butter
  • 2 tablespoon Oil cooking

Serve (optional)

  • 2 tablespoon 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 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.
  • 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

 
 

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

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