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Heart Shaped Mousse Cake With Chocolate Ganache Recipe
Heart Shaped Mousse Cake With Chocolate Ganache Recipe

Heart Shaped Mousse Cake With Chocolate Ganache Recipe

by
Make their heart melts like we melt our chocolate! A silky mousse topped with a glistening ganache, all on top of a brownie crust, decorated with luxe edible gold. L O V E!
Prep Time:
Cook Time:
Total Time:
Yield: One cake

Heart Shaped Mousse Cake With Chocolate Ganache Recipe Instructions

Ingredients

  • For crust:
  • 1 brownie sheet cake from box
  • For mousse:
  • 1 tsp. powdered gelatin
  • 2 tbsp. water
  • 1/2 cup whole milk
  • 6 oz Valrhona baking chocolate, finely chopped
  • 1 1/4 cup heavy cream
  • For the ganache:
  • 3.5 oz. bittersweet (70% cacao) chocolate
  • 3 tbsp. cream
  • Special tools:
  • Heart shaped springform pan and clear acetate sheets

Directions

  1. After you have baked your brownie according to the recipe, remove from the pan and cut to the size of your heart-shaped pan. Line the pan with acetate paper. Place the brownie layer - this will be your crust.
  2. Place the chopped chocolate on a heat-proof bowl and reserve.
  3. Dissolve the gelatin in a small bowl of warm water. It typically takes about five minutes.
  4. In a small pan, heat the milk until just about to boil. Turn off the heat, then add the gelatin and whisk until fully incorporated.
  5. Pour the mix onto the chocolate chips, and let the heat from the preparation melt the chocolate. Whisk until well incorporated.
  6. Using a hand or stand mixer, whip the cream to soft peaks.
  7. Add the whipped cream into the chocolate mix by thirds - one third at a time. Fold, making sure to scrape the sides of the bowl. Once the mix is fully incorporated, add the next third until you've used up the mix. Pour the mix onto the heart-shaped mold (on top of your brownie crust). Refrigerate for 2 hours or until firm.
  8. For the chocolate ganache topping, melt chocolate using bain marie method or double boiler and add the cream. Pour or spread over the cake. Refrigerate until set, at least 1 hours. Remove from cake pan and remove acetate sheet and serve chilled. Decorate with shredded edible gold!

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