Chocolate Mousse Cup Hearts #valentinesday#valentinecake#valentinerecipes

over time I’ve used the mousse to make my Chocolate Raspberry Mousse Cake, a three Layer Chocolate Cherry Mousse Cake, and even a gluten unfastened Chocolate Peppermint Mousse cake, and for events and special occasions like Valentine’s Day, i like to serve the chocolate mousse in hand-crafted chocolate bowls or cups.

The unique mousse recipe requires boiling water and sugar collectively to make a simple syrup then pouring that boiling liquid into egg yolks. The manner of this helps to warmness the eggs in order that they're secure to eat. I’ve made this recipe dozens of times and served it to masses of humans and feature in no way had any issues with it as it's miles, but numerous of my readers have expressed worries about the eggs inside the recipe.

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Valentine’s Day White Chocolate Bark 


Chocolate Heart Cups

  • 24 ounces melted and tempered pure dark chocolate or melted confectionery coating/candy melts
  • Chocolate Mousse
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 3 large egg yolks
  • 1/2 cup heavy whipping cream
  • 12 ounces melted semi-sweet chocolate
  • 2 cups whipped cream made from 1 cup heavy whipping cream
Optional garnish
  • fresh raspberries
  • red heart sprinkles


Chocolate heart Bowls
  1. Spoon about an ounce of chocolate into one heart formed cavity for your silicone mould.
  2. Brush the chocolate up the sides of the mold adding greater chocolate as had to create a pleasant shell. let the chocolate set barely then add a second layer.
  3. you may use about 2 oz of chocolate in keeping with heart fashioned bowl.
  4. Repeat growing 12 coronary heart bowls
  5. Refrigerate until completely set then cast off and un-mold.
Chocolate Mousse
  1. Pour water into the bottom of a saucepan set over medium high warmth.
  2. upload sugar and allow to return to a boil.
  3. Boil till all of the sugar is dissolved, stirring if needed.
  4. Pour egg yolks right into a mixing bowl and whisk to break up.
  5. hold whisking at the same time as slowly drizzling inside the sugar syrup.
  6. Pour half cup of heavy whipping cream into the saucepan and set it again at the range on low heat.
  7. Stir within the egg combination and continue to stir for at the least 3 mins until heated through.
  8. you may warmth till thickened, if preferred.
  9. Pour thru a high-quality mesh sieve that is set over your bowl of melted semi-candy chocolate.
  10. Discard something that stays within the sieve.
  11. Stir the chocolate until glossy and smooth.
  12. Fold the whipped cream into the chocolate in two ranges.
  13. cowl and chill until the mousse thickens.
  14. Spoon mousse into a pastry bag outfitted with a massive celebrity tip.
  15. Pipe into chocolate heart bowls.
  16. Garnish with clean raspberries and heart sprinkles if preferred.

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