John Myers
Chocolate Hearts with Raspberry Mousse Filling …
The perfect chocolate hearts with raspberry mousse filling … recipe with a picture and simple step-by-step instructions.
- 50 g Chocolate 70% cocoa
- 60 g Raspberries fresh
- 1 tablespoon Powdered sugar
- 2 sheet Gelatin red
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 0,5 packet Vanilla sugar
- Melt the chocolate over a hot water bath. Brush the heart – silicone molds with the chocolate. Chill for 10 minutes. Repeat this two more times.
- Wash the raspberries and drain them on kitchen paper. Soak gelatin in cold water. Bring the raspberries and powdered sugar to a boil in a saucepan, simmer gently for 5 minutes. Remove from heat and strain through a sieve. Squeeze out the gelatine well and dissolve it in the raspberries.
- Whip the cream with the whipped cream and vanilla sugar until stiff. Fold into the raspberry mixture.
- Fill the chocolate hearts with the raspberry mousse and chill for about 3 to 4 hours (or overnight).
- Remove the chocolate hearts from the silicone molds. Place the chocolate side up on the dessert plate. Garnish with raspberries, lemon balm or as the mood takes you.
- 6 …. every day is Mother’s Day 😉
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