Dark Chocolate Mousse Hearts

Hi my dear readers! Today I prepared for you these sophisticated Valentine’s Hearts. They are composed of dark chocolate brownie base with dark chocolate mousse filling, covered with dark chocolate. That's right... All dark chocolate!

My inspiration for making a layer of cake topped with mousse came from a Scandinavian Princess Cake photo on Miette book. This cake is topped with a huge amount of whipped cream, and then covered with fondant. I loved this idea. So instead of cake, cream and fondant, I used brownie, mousse and modeling chocolate.

Both brownie and mousse recipes are from the Chef Francisco J. Migoya's book, The Elements of Dessert. This book has wonderful recipes with such stunning presentations. 

I chose modeling chocolate to cover the mousse hearts because I wanted to make a whole chocolate dessert. I LOVE chocolate on Valentine’s Day! The recipe for the modeling chocolate I took from the book The well-decorated cake, which was a gift from my dear friend Silvia Bilacchi. This modeling chocolate is a perfect and delicious way for hand-modeling projects. 

Dark Chocolate Mousse Hearts
(makes 6)

Dark Chocolate Mousse 
(From the book The Elements of Dessert, Francisco Migoya)

162 g eggs
67,5 g sugar
215 g dark chocolate
357 g heavy cream

Combine the eggs with the sugar in a bowl and bring the mixture up to 60C/140F over a hot water bath while stirring constantly.
Remove the mixture from the heat and pour it into the bowl of an electric mixer. Whip on high speed until it cools to 35C/95F and creates ribbons, about 10 minutes. 
Meanwhile, melt the chocolate over a hot water bath or in a microwave. Let it cool to 35C/95F.
Once both the egg mixture and the chocolate are at right temperature, strain the egg mixture through a sieve over the chocolate and mix with a whisk until you obtain a homogeneous mass.
Whip the heavy cream to medium peaks.
Fol half of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Refrigerate until ready to assembly. Follow the assembly procedure instructions for finishing the cakes.  

Dark Chocolate Brownie
(From the book The Elements of Dessert, Francisco Migoya)

110 g cake flour
1,5 g salt
140 g dark chocolate
170 g butter
150 g eggs
200 g sugar
72 g brown sugar
70 g chocolate chips

Lightly grease the border of a half sheet pan with non-stick oil spray. Line it with parchment paper.
Preheat the oven to 160C/325F. Sift the cake flour and salt together. 
Melt the chocolate and butter together over a hot water bath.
Whip the eggs and sugars to the ribbon stage in the bowl of an electric mixer on high speed.
Stir the melted chocolate and butter into the whipped egg mixture. Stir in the dry ingredients and then fold in the chocolate chips.
Spread evenly onto the prepared sheet pan. Bake until set, 12 to 18 minutes.
Cool at room temperature and then refrigerate the cake to cut it ( it cuts easier and cleaner when cold; do not freeze it, though, as it will be too hard to cut. 

Dark Modeling Chocolate
(From the book The Well-Decorated Cake, Toba Garrett)

1 lb (454 g) semisweet or bittersweet dark chocolate
3/4 cup (8oz or 224 g) light corn syrup

Cut up the chocolate finely and place it in a stainless-steel bowl over a pot of boiling water. Turn off the heat under the boiling water. Let the chocolate melt, stirring occasionally until the chocolate is two-thirds melted.
Remove it from the pot and stir it with a rubber spatula until it is completely melted. Pour in the corn syrup all at once and stir until the chocolate thickens and begins to leave the sides of the bowl.
Pour the chocolate into plastic wrap. Place another sheet of pastil wrap over the chocolate and flatten it out. Refrigerate for 24 hours to age. 
Storage: Double wrap the modeling chocolate in plastic bag. it will keep in the refrigerator for 4 to 6 months.


 1. Cut out the brownie hearts using a heart shaped cutter.

2. Place the brownie hearts in a clean parchment paper and then refrigerate until ready to assembly. 

 3. Scoop the dark chocolate mousse carefully onto the top of the heart brownie and shape it into a heart about 1 inch high, mounding it all the way to the edges. Place the cakes on refrigerator while you prepare the modeling chocolate.

4. Once the modeling chocolate aged, take it out of the refrigerator and let it sit for 30 minutes. Cut the modeling chocolate into pieces and knead it with your palms. Wrap it in a piece of plastic wrap and microwave for 5 to 10 seconds on high. Reknead until the chocolate is pliable.
On a clear surface with parchment paper, and  using a rolling pin, roll out a piece of modeling chocolate as thinly as possible.

5. Very carefully lift the modeling chocolate, center over the chocolate mousse, and then slowly drape it over. Adhere the chocolate to the shape of the cake.

6. Trim the base of the modeling chocolate, leaving 1/2 inch overhang. Lift the edge of the cake with a offset spatula and tucking the modeling chocolate under it.

7. Decorate as desired. To fix the edible glitter, brush edible glue on the chocolate surface and the sprinkle the edible glitter on top.

Transfer the chocolate mousse hearts to a presentation platter.  Serve at once or refrigerate for up to 8 hours. Remove from the refrigerator 30 minutes before serving. 


  1. Que maravilha Lulu!!!! Sao lindos os teus coraçoes de dark chocolate! :) Amei! Bjs, Lu

  2. Veeerrrryyy nice!!
    I think that is just perfect for Valentines day, well done!

  3. Wow! Beautiful!
    I wish I have your patience in making this.
    Looks delicious.

  4. Dare I say you've stolen my heart with these? Swoon! So elegant...

  5. Incredible, Luciana! Thank you for the tutorial – would love to play with such goodness some day! xo

  6. Simplesmente lindos e maravilhosos, parabéns :)

  7. Luciana tomei a liberdade de falar do seu blogue (http://estouaconhecer.blogspot.pt/2013/02/heart-cake.html)

    Caso não concorde por favor informe-me e eliminarei o post...

    Parabéns uma vez mais :)



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