4 simple ingredients are all you need to make these incredibly delicious and completely adorable raspberry mousse heart chocolates. With only 4 steps, this recipe couldn’t be easier – it’s pretty much fail-proof, but with impressive results. The perfect Valentine’s day (or every-day just-because) dessert to share with your loved ones.
NOTE: Prep time doesn't include overnight freezing.
First, make the raspberry reduction:
In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 2 tbsp.
Allow to cool.
Using either a stand mixer with the whisk attachment or a hand mixer with the double beater attachments, whisk the double cream and powdered sugar until stiff peaks form.
Fold in the cooled raspberry reduction. Mix until you get a pretty pink mousse of an even colour.
Using either a spoon or a piping bag, transfer the raspberry mousse into a heart chocolate silicone mould (affiliate link). Fill each cavity completely and smooth out the tops.
The next day, remove the frozen heart-shaped raspberry mousse from the heart chocolate silicone mould (affiliate link) and dip it into melted dark chocolate – make sure the bottoms of the hearts are also covered in chocolate, otherwise the mousse can leak out slightly!
Refrigerate until chocolate has firmed up, and enjoy!
The raspberry mousse heart chocolates keep well in a closed container in the fridge for about 1 week and in the freezer for about 2 - 3 weeks.
You can eat them straight out the fridge, but I recommend thawing them for about 5 - 10 minutes if you keep them in the freezer.