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A smooth, rich and creamy chocolate mousse is sandwiched together by two crisp chocolate biscuits. Drizzled with melted chocolate and served with raspberry coulis and whipped cream, a dessert certainly for the chocolate lover!

This dessert was inspired and developed in conjunction with Ashleigh Hooper, a student at Mount St Joseph Girls’ College, who fell in love with this dessert ‘Princess Love Boat Dream’ during her Princess Cruises holiday. According to Ashleigh, ‘”this dessert is a Chocolate Lover’s Dream.” We hope you like our version of this dessert.

Ingredients (Serves 10 – 12)

For the mousse,

  • 250ml thickened cream 1 vanilla bean, split and scraped 80g good quality dark chocolate, roughly chopped

For the biscuit,

  • 250g unsalted butter, at room temperature 125g (3/4 cup) caster sugar 300g (2 cups) plain flour 70g (1/2 cup) cocoa powder
  • 2 tablespoons milk melted chocolate, raspberry coulis and whipped cream, for serving

Method

  1. To make the mousse, place cream in a saucepan and bring to a simmer. Remove from heat. Add vanilla and allow to infuse for 5 minutes. Return saucepan to a low heat and add chocolate. Stir constantly until the chocolate has melted and the mixture is smooth. Refrigerate until set or for approximately 3 hours.
  2. Meanwhile, to make the biscuit, beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Add flour, cocoa and milk. Mix until the mixture comes together and a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 180°C. Remove dough from refrigerator and roll to 5mm thickness between two sheets of baking paper. Cut using a large heart shaped cutter and place on a baking paper lined oven tray. Bake for 10 minutes or until firm.4. To assemble, sandwich biscuits between a layer of chocolate mousse. Drizzle with melted chocolate and serve with raspberry coulis and whipped cream, if desired.

Tips

  1. Biscuits can be made the day before and stored in an airtight container until required.
  2. The raspberry coulis can be made ahead of time and refrigerated until required. 3. If desired, premium vanilla bean ice cream can be used instead of whipped cream. 4. The chocolate biscuits and the mousse are delicious as individual recipes.
  3. If desired, premium vanilla bean ice cream can be used instead of whipped cream.
  4. The chocolate biscuits and the mousse are delicious as individual recipes.

choc heart recipe

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