A Valentine’s recipe straight from the heart! Raspberry hearts with a touch of chocolate. Perfect for declaring love!
Ingredients
Raspberry Mousse
- White chocolate – 100 g
- Confectioners’ sugar – 30 g
- Water – 40 ml
- Gelatin – 6 g
- 30% cream – 200 ml
- Frozen raspberries – 150 g
Additionally
- Confectioners’ sugar – 5 g
- Oil – 2 tablespoons
- Strawberry – 70 g
Raspberry Gel
- Confectioners’ sugar – 80 g
- Water – 50 ml
- Gelatin – 15 g
- Frozen raspberries – 300 g
Crispy Base
- Butter – 80 g
- Dark chocolate – 100 g
- Milk chocolate with crisps – 100 g
- Wafer tube with chocolate – 125 g
Preparation
STEP 1. PREPARE RASPBERRY MOUSSE Soak gelatin in cold water. Melt white chocolate in a water bath. Sieve raspberries mixed with powdered sugar. Heat to a temperature of about 45°C. Add gelatin dissolved in a water bath or microwave. Mix well. Gradually add whipped cream and melted white chocolate.
STEP 2. FREEZE MOUSSE IN MOULDS Raspberry hearts – prepare raspberry mousse
Gently wipe the moulds with a paper towel moistened with oil. Then dust with powdered sugar. Fill with raspberry mousse and place in the freezer until completely set.
STEP 3. PREPARE CRISPY MASS Grate 50 g of dark chocolate with a coarse grater. Melt the chocolate with crisps in the microwave or in a water bath. Add crushed wafer tubes, softened butter, and chocolate shavings. Mix all ingredients thoroughly.
STEP 4. CHILL Spread the chocolate mixture on baking paper to a thickness of about 5 mm. Cover with another piece of paper and flatten with a rolling pin. Place in the refrigerator for about 20 minutes.
STEP 5. CUT OUT HEARTS Raspberry hearts – cut out hearts
Melt the remaining 50 g of dark chocolate in the microwave or in a water bath. Remove the crispy mass from the refrigerator and peel off the top layer of baking paper. Evenly spread the top with melted chocolate. Once it sets, flip it over. Cut out hearts slightly larger than those from the raspberry mousse.
STEP 6. PREPARE RASPBERRY GEL Sieve raspberries mixed with powdered sugar. Add gelatin soaked in water and dissolved in a water bath or microwave. Mix well.
STEP 7. ASSEMBLE ALL COOKIE ELEMENTS Raspberry hearts – assemble all cookie elements
Remove the raspberry mousse hearts from the moulds. Pour the frozen hearts with thickened raspberry gel and immediately place them on the hearts made of crispy mass. Leave to thaw at room temperature.
If you want to prepare the hearts the day before, place them in the refrigerator immediately after preparation. Leave at room temperature for at least 30 minutes before serving.
STEP 8. DECORATE Decorate the finished hearts with fresh strawberries before serving.
