Easy Valentine’s Day Chocolate Dessert Recipe

The day of Love so they say! Valentine’s Day has always been one of my favorite days of the year. The restaurants are beautifully decorated with special Valentine items on their menus; grocery stores are filled with pink and red balloons and flowers all over the place; museums, zoos and various parks all have some sort of Valentine theme taking place somewhere. I just love love love Valentine’s Day!

White Chocolate Mousse

This idea came about to my mind because I love beautifully displayed dessert. I wanted to make something different from what I usually see on Google for Valentine’s Day dessert recipes.

This will be the perfect dessert to make for that special someone on this special day. If you what to explore more fun ideas for Valentine’s Day, check out What Guys Might Like on Valentine’s Day and Valentine’s Day Eats and Treats.

Items You Will Need for the” Valentine White Chocolate Mousse”

  1. Lindt White Chocolate. This brand of chocolate can be found for various grocery stores. For this recipe, a whole block will be used and broken into pieces. Half of another block will be grated (it looks like grated cheese in the above photo. You will need two packs of this white chocolate.

2. CandiFetti Gold Edible Sparkle Dust is one of the many edible glitter dust you can use. This particular brand can be found at Hobby Lobby. This edible glitter is one of the best visual glitter brands I’ve used.

3. You will need two large eggs.

4. Strawberries of any brand can be used for this recipe.

5. Raspberries of any brand can be used.

6. Beef Gelatin or Leaf Gelatin, I personally have used both for desserts and they both work the same in my opinion. Sometimes it is hard to find Leaf Gelatin, if so I find that Beef Gelatin works just fine.

7. You will need heavy whipping cream in this recipe. My favorite brand of heavy whipping cream is Horizon but of course you can use other brands.

8. A half of a lemon. I just love lemon! For the Strawberry Raspberry Puree, you will need a hint of lemon to taste for this recipe.

9. And of course…..sugar!!!!!

Prep Time

45 minutes

Cook Time

30 minutes

Serves

6 (Depends on the size of the wine glass)

Ingredients

  • 4 1/2 oz. white Lindt chocolate broken into pieces (about 3/4 cup)
  • Half of white Lindt chocolate block grated
  • 1 1/2 sheets of beef gelatin
  • Edible silver glitter (add to your liking)
  • 1/4 cup of sugar
  • 2 large eggs (for egg whites)
  • 1 1/4 cup of heavy whipping cream

Strawberry Raspberry Puree

  • 7 oz of fresh strawberries
  • 7 oz of fresh raspberries
  • 2 tablespoons of sugar
  • A lemon (a hint of lemon juice will be used for the puree)

Steps

Strawberry Raspberry Puree

1

Making the puree will be the very first thing we will do for this recipe. To make the Strawberry Raspberry Puree, place the fruit in a blender with 2 tablespoons of sugar and a hint of lemon juice from a lemon.

2

After the fruit mixture has blended, put the mixture through a strainer to remove the raspberry seeds. After the mixture has completely strained, place in a separate bowl. Place the bowl in the refrigerator and allow the mixture to chill for 30 minutes.

White Chocolate Mousse

1

Semi boil water in a small sauce pan. Collect the chocolate pieces and place the pieces them in a ceramic or glass bowl. The bowl should over the water and not touching the water. Allow the chocolate pieces to slowly melt. Occasionally stir the chocolate until it is smooth.

2

Place gelatin in a small saucepan and cover with cold water. Allow the gelatin to soak for 3 minutes until soft, then drain the water.

3

While gelatin is soaking, preheat oven at 325ºF. After the oven has preheated, spread sugar on a nonstick baking tray and warm the sugar in the oven for 5 minutes.

4

Next, pour the egg whites in a large mixing bowl and add half of the warm sugar. After the egg whites and sugar are combined, mix or beat with a head-held electric mixer (you can also do this by hand if you do not have an electric mixer), until mixture has thickened to a fluffy texture. Mix in the remaining sugar.

5

Afterwards, heat the soften gelatin over very low heat, stir the gelatin until it has dissolved. Add the dissolved gelatin to the beaten egg whites and sugar and gently stir with a large metal spoon to mix. Gently, mix in the cooled chocolate, then mix in the whisked heavy cream until the mixture is smooth. Finally, stir in the grated chocolate.

6

Spoon the mousse on top of the pureed fruit into a wine glass. Alternatively, for a special occasion, pipe the mixture from a large pastry bag fitted with a wide, plain nozzle. Sprinkle the Edible gold glitter on top of the mousse, serve and enjoy!