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).
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.
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.
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.
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