Mousse cake "Heart": ingredients, recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Heart Mousse Cake can be a great edible gift for Valentine's Day or dessert for a romantic dinner. Delicate texture and creative design will not leave anyone indifferent! How to cook this beautiful and tasty delicacy? Below are several dessert options.

Chocolate Mousse Cake

Silky chocolate mousse over brownie crust, topped with glittery ganache, looks luxurious and appetizing. Its preparation may seem complicated, but it is worth the effort. Chocolate Heart Mousse Cake recipe calls for the following ingredients.

For the crust: Ready-made brownie pie (homemade or store-bought).

For mousse:

• 1 tsp gelatin powder;
• 2 tbsp. l. water;
• half a cup of whole milk;
• 180 grams of confectionery chocolate, finely chopped;
• 1 1/4 cup heavy cream.

For ganache:

• 100 grams of dark (70% cocoa) chocolate;
• 3 cups of heavy cream.

Cooking "Heart" of chocolate and brownie

Take a confectionery form in the form of a heart and cover its bottom with parchment paper. You can use the 3D silicone mold to make the Geometric Heart Mousse Cake.

Take the brownie pie and place the wide side of the pan on it. Cut the product according to this mark. This will be the bottom layer of your cake.

Cooking mousse

Next, the recipe for the mousse cake "Heart" requires the preparation of chocolate mass. Place the chopped chocolate in a heatproof bowl and set aside. Dissolve the gelatin in a small bowl of warm water. This usually takes about five minutes.

Heat milk in a small saucepan and bring to a boil. Turn off heat, then add gelatin and beat until combined. Pour the resulting mixture over the chocolate chips and let it melt the chocolate. Beat with a fork until completely smooth.

Using a hand or electric mixer, beat the cream to soft peaks. Add the whipped cream to the chocolate mixture in stages, one third at a time. Stir, making sure you scrape all the contents from the sides of the bowl. Once the mixture is completely homogeneous, pour it into the mold. Refrigerate for 2 hours or until set. This will be the second layer of the heart shaped mousse cake.

To make the ganache, melt the chocolate using the bain-marie method or double boiler and add the cream. Mix thoroughly, pour on the surfacecake and flatten thoroughly. Refrigerate until tender, at least one hour. Remove the finished dessert from the mold and remove the parchment sheet. Serve Heart Mousse Cake chilled. If you wish, you can not use ganache, but decorate the dessert layer in a different way. For example, cover it with mastic or mirror glaze.

Option with colored mirror glaze

This mirror-glazed Heart Mousse Cake looks luxurious. It can be safely prepared for a romantic dinner - your soulmate will certainly not remain indifferent. It consists of two layers: soft coffee cake and airy chocolate mousse. And its mirror coating turns the dessert into a real work of art. To make this treat, you will need the following.

For the coffee layer:

• glass of sugar;
• 1¾ cup flour;
• 1/3 cup + 1 tablespoon good quality cocoa powder;
• ¾ l. h. baking powder;
• ¾ l. h. baking soda;
• ½ l. h. s alt;
• 1 big egg;
• half a cup of sour cream;
• ¼ cup vegetable oil;
• 1 l. h. vanilla essence;
• half a cup of warm coffee.

For chocolate mousse:

• one and a half glasses of heavy cream;
• 270 grams of chocolate (64-70% cocoa), chopped;
• one big egg;
• five egg yolks;
• one teaspoon vanilla essence;
• 1/3 cup granulated sugar.

How to make this dessert?

Preheat the oven to 190°C in advance. Grease and line a heart-shaped baking dish with parchment paper. Place sugar in a large bowl and sift flour, cocoa, baking powder, baking soda into it, whisking for one minute.

Add the egg, sour cream, butter and vanilla essence and beat with a mixer at medium speed for two minutes. Add warm coffee and stir for 20-30 seconds, or simply mix with a spatula. Pour batter into prepared pan.

Bake 20 to 30 minutes or until matchstick inserted in center comes out clean. Chill lightly for ten minutes straight in the mold. Then remove to a wire rack and cool completely.

Preparing a layer of chocolate mousse

The second layer of the heart-shaped mousse cake consists of chocolate mass. To make the chocolate mousse, whip the cream to soft peaks and chill. Melt the chocolate in the microwave at 20 second intervals, stirring between each interval. Transfer the melted chocolate mixture to a large bowl and let cool.

Meanwhile, beat the egg, egg yolks and sugar in a large bowl over a pot of simmering water, stirring continuously until the mixture thickens (this will take about 5 minutes). Pour into another bowl, add vanilla essence and beat with a mixer for 7 minutes at high speed. When the melted chocolate has cooled, put half of the whipped cream into it, add the egg mixture,then the remaining whipped cream. Pour the mass into a silicone mold in the form of a heart. Put it in the fridge overnight.

The next day, spread the cured chocolate mousse from the silicone mold onto the coffee cake. As you can see in the photo, the Heart mousse cake should keep its shape well. Coat it with mirror glaze.

How to make mirror glaze?

As you can see, the recipe for a mousse cake "Heart" with a mirror glaze is not very difficult. The most important part of it is its luxurious coverage. Mirror glaze is the main decoration of this dessert.

It will require the following components:

• one and a half cups of granulated sugar (about 300 grams);
• 2/3 cup sweetened condensed milk (about 200 grams);
• half a cup + 1 tablespoon water;
• 8 tsp gelatin powder (32 grams);
• half a glass of water (separate);
• 2 cups chopped white chocolate (360 grams);
• food coloring in your chosen color.

Add the sugar, sweetened condensed milk and the first amount of water to a medium saucepan and heat over low heat, stirring occasionally.

Mix a second amount of water with gelatin powder and mix with a spoon. Leave to fully swell for a few minutes.

When the mixture of sugar, milk and water begins to boil, remove it from heat and add the dissolved gelatin. Stir until it completely dissolves. Pour the hot liquid over the chocolate chips andleave for 5 minutes to melt. Use a whisk to stir the frosting until the chocolate is completely melted.

Add food coloring gel and stir until smooth. Strain the glaze through a fine sieve to remove any lumps. Leave it to cool down.

Once it cools down to 37°C, pour it over the chilled cake. Line the edges of the plate with paper towels to prevent drips of frosting from getting on the plate. Serve the Heart Mousse Cake immediately or store it in the refrigerator until serving. Keep in mind that the icing loses its sheen after 24 hours, so if you're making a dessert for someone as a gift, time it.

Cake with chocolate mirror glaze

This shiny Chocolate Heart Mousse Cake is made with honey mousse, strawberry whipped cream and a chocolate topping. This is a luxurious treat for a special occasion! To prepare it, you will need the following:

For the almond layer:

• 500 grams of almond flour;
• 420 grams of powdered sugar;
• 120 grams self-rising flour;
• 3 large eggs;
• 3 large egg whites;
• 70 grams of sugar;
• 170 grams melted butter (uns alted butter);
• 40 grams of cocoa powder.

For honey mousse:

• 300 grams of dark chocolate;
• 400 grams of honey;
• 3 large egg yolks;
• 2 tablespoons dark rum;
• 1 liter of heavy cream.

Forstrawberry layer:

• 600ml heavy whipped cream;
• 4 tablespoons powdered sugar;
• bag of gelatin powder;
• 10 l. Art. cold water;
• 1 l. h. vanilla extract;
• 150 grams of strawberry puree or jam.

For chocolate icing:

• 350 grams of dark chocolate;
• 40 grams of cocoa powder;
• 120ml water;
• 300 grams of sugar;
• 200 grams of condensed milk;
• 1 l. Art. vanilla essence;
• 100 ml cold water (separate);
• 15 grams of powdered gelatin.

For golden icing:

• 150 grams of sugar;
• 100 grams of condensed milk;
• 75ml water;
• 16 grams of powdered gelatin;
• 60ml water (separate);
• 180 grams of white chocolate;
• 1 tablespoon gold food coloring (powder).

How to make such a mousse cake "Heart": a recipe with a photo

First you need to preheat the oven to 230 ºC. Sift together the almond flour, powdered sugar and flour so that there are no lumps. Then add the eggs and stir until smooth.

In a separate bowl, beat the egg whites to soft peaks and slowly add the sugar. Continue beating until firm, moist peaks. Then fold the meringue into the mixture prepared in the previous step. Stir gently until fully combined.

Melt butter and mix with cocoa. Pour this mixture into the rest of the mass and gently combine everything until complete.combinations. Spread the prepared dough into a silicone baking dish and bake for 8 minutes.

Once the cake has cooled, sprinkle it with a thin layer of granulated sugar and cover with plastic wrap. Leave it overnight in the refrigerator. This will dissolve the sugar into the cake, leaving it soft and moist.

Chocolate layer

To make the chocolate mousse, place the chocolate in a heatproof bowl over a pot of simmering water to melt. Bring honey to a boil and remove from heat.

Place the yolks in a large heatproof bowl. Add 1/3 hot honey and beat until smooth. Then add the rest of the honey and beat until the egg yolks have thickened. Pour the egg mixture into the melted chocolate and beat to combine all the ingredients.

Whipping heavy cream separately to soft peaks and gently fold into the chocolate base. Pour the prepared mass into the mold and freeze.

Strawberry layer

Meanwhile, make the Strawberry Whipped Cream for the Heart Mousse Cake. Pour gelatin with cold water and let it swell for five minutes. Then melt it in the microwave for five seconds.

In a chilled bowl, beat heavy cream to soft peaks. Add in powdered sugar and vanilla essence. Turn on the mixer at minimum speed, pour in the gelatin mixture and mix until the whipped cream forms a stiffpeaks. Add strawberry puree and stir.

Cooking chocolate mirror glaze

Make sure you have the following tools: strainer, thermometer, immersion blender.

Mix chocolate and cocoa powder in a large heatproof bowl and set aside. Pour the gelatin powder with the second amount of water indicated in the recipe and let it swell for five minutes.

Place the first amount of water, sugar, condensed milk in a saucepan and bring to a boil over low heat. Add the swollen gelatin, stir until completely melted and remove from heat. Add vanilla essence.

Pour the hot mixture over the chocolate and cocoa and let stand for 5 minutes, then whisk. Use an immersion blender to break up leftover chunks or unmelted chocolate. Pass the mixture through a strainer to remove chocolate or gelatin bits. Allow the mixture to cool to 30°C before pouring over the chilled cake.

Gold mirror glaze

Add the sugar, condensed milk and the first amount of water to a medium saucepan and heat over low heat, stirring occasionally.

Pour a second amount of water into powdered gelatin and mix with a spoon. Leave to swell for a few minutes. When the mixture of sugar, milk and water begins to boil, remove from heat and add the swollen gelatin. Stir until it dissolves. Pour the hot liquid over the chocolate chips and leave for 5 minutes to melt. Use a whisk tostir the frosting until the chocolate is completely melted.

Add the gold coloring and blend with an immersion blender until smooth. Pass the glaze through a fine sieve to remove any lumps. Leave to cool.

Once the icing has cooled to 37°C, pour it partially over the chilled dessert to create a pattern over the chocolate decoration (as pictured). Mousse cake "Heart" with a mirror glaze should look very festive. Transfer it to a plate and enjoy immediately or refrigerate until you need it.