This will be my first Valentine’s Day married and it sure deserves a special dessert. While browsing Donna Hay’s site (which I’m a completely fan), I was inspired by this little chocolate mousse hearts. Oh my, they are so delicate and indulgent! If you like dark chocolate, this is the perfect recipe!
The preparation of the mousse is quite similar with the one that I already made before. This mousse doesn’t use whipped cream. Another good thing about this recipe is the portion size. It only makes 4 mini cakes, which is perfect for a couple.
Chocolate Mousse Hearts
¾ cup (165g) white sugar
1½ tablespoons brown sugar
2/3 cups (100g) plain (all-purpose) flour
1/3 cup (35g) cocoa
1/8 teaspoon baking powder
cocoa, extra, for dusting
chocolate mousse filling
100g dark chocolate, melted+
2 eggs, separated
50g butter, softened
1½ teaspoons brandy
1 teaspoon caster (superfine) sugar
To make the chocolate filling, combine the chocolate and
egg yolks, one at a time, in a large bowl and mix well. Add
butter and brandy and mix until smooth. Beat the
eggwhites in an electric mixer until soft peaks form. Add
the sugar and beat until glossy. Fold quickly through
chocolate mixture. Refrigerate until set.
Preheat oven to 170°C (340ºF). Beat the butter, white
sugar and brown sugar in an electric mixer until light and
fluffy. Add the eggs and beat well. Sift over the flour, cocoa
and baking powder and fold through. Grease 4 x ½ cupcapacity
heart-shaped cake tins++. Pour in the mixture
and bake for 25 minutes or until set. Cool in the tins.
To serve, trim edges from cake hearts and halve
horizontally. Sandwich together with the chocolate
mousse and dust with extra cocoa. Serves 4.
+ To melt the chocolate, place chopped chocolate pieces
in a heatproof bowl placed over a saucepan of simmering
water. Stir until melted and smooth. Use immediately.
++ Non-stick heart-shaped cake tins are available from
department and kitchenware stores.