Like Us On

Facebook
 
Google +  
Add to Favorites
My Favourites
Email this recipe
Print this recipe

I Love You Chocolate Mousse Hearts

Tuesday, 14 February 2012

Description

I-Love-You-Chocolate-Mousse-HeartsThis is a simple dessert with a 6 ingredient mousse, but with a chocolate heart that is a little more advanced to make. If you want to keep it more simple, skip the white chocolate decoration on the heart- but it'd be nice for your sweetie!

Ingredients

At a glance
Cakes & Pies
Serves
6
Part 1 :
• 50 g Cocoa Butter = 1/4 cup as liquid
• 3 tablespoons Virgin Coconut oil (1 tbsp if you don't want to decorate the hearts)

Part 2:
• 2 tablespoons raw Cacao powder
• 1/8 teaspoon real Vanilla
• 2 tablespoons dark Agave
• 0.5 teaspoons Sunflower lecitine (to make the chocolate more crisp and shiny).

Methods/steps

Part 1: Melt the Cocoa Butter and Coconut oil in a water bath or in a dehydrator. Pour in a bowl and stir by hand. If you want to decorate the hearts with text or patterns, pour 2 tbsp in a plastic squeezing bottle and wait for it to thicken. Before you start decorating, you want the consistency of the white chocolate to be rather firm, but loose enough so you can squeeze it out through the narrow pipe. Alternatively you can use a clear plastic bag, and cut off a very small piece of the corner and use it as a pastry bag. The squeezing bottle gives you more precision though. 

Part 2:
Stir by hand very thoroughly to allow the Sunflower lecitine to completely blend with the oils. This will require you to stir with a whisk for 7-10 minutes. Now start making the hearts!

Assembly: 

1) Cover a completely flat plate, or tray with grease proof paper. Use some tape to keep the paper in place. 
2) Put it in the freezer to cool down before you continue with the making of the heart. Also make some room in your fridge for the plate.
3) Place a heart shaped cookie cutter on the plate, about 6 cm / 2.5 inch wide. If you have more of them, the better as it will spare you some time. 
4) Put two fingers firmly on the cookie cutter and start to pour some of the melted chocolate in the heart. Wait a moment, and put the plate with the heart in the fridge until hard. 
5) Remove the chocolate heart by first carefully lift the cookie cutter starting from one side, and then firmly push the chocolate out of the cookie cutter. If it should break, no worries. You then melt it in the water bath and have another go. The sunflower lecitine will help the chocolate to stay hard and crisp.
 



Additional Tips

Recipe by Karoline Eleonora
@  http://loveraw.blogspot.com/  

Reviews

Rate this recipe