Chocolate Mousse-Filled Hearts

Food Network Canada
Cook Time
45 min
4 servings

To make this creamy chocolate mousse, all you’ll need is lots of chocolate and a splash of whipping cream.



Chocolate Mousse-Filled Hearts

oz semisweet chocolate, chopped
oz bittersweet chocolate, chopped


oz bittersweet chocolate, chopped
oz semisweet chocolate, chopped
cup whipping cream


oz white chocolate, melted


Step 1

In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring occasionally.

Step 2

Pour onto waxed paper-lined baking sheet; using palette knife or rubber spatula, spread into 14- x 8-inch (35 x 20 cm) rectangle.

Step 3

Refrigerate for 15 minutes or until hardened.

Step 4

Let chocolate stand at room temperature for 5 minutes or until no longer brittle.

Step 5

Using 3 1/2-inch (9 cm) heart-shaped cookie cutter, cut eight hearts, alternating tops and bottoms and leaving hearts in place on sheet.

Step 6

Refrigerate for 5 minutes or until hardened.

Step 7

Using knife, carefully lift out hearts and place on another waxed paper lined baking sheet. (Scraps can be kept for another use.)

Step 8

Return hearts to refrigerator.

Step 9

Place chocolate in bowl.

Step 10

In saucepan, bring 1/3 cup (75 mL) of the cream just to boil; pour over chocolate, whisking until smooth.

Step 11

Refrigerate for 30 minutes or until slightly thickened and chilled.

Step 12

In bowl, whip remaining cream; fold half into chilled chocolate mixture.

Step 13

Fold in remaining whipped cream.

Step 14

Scrape into piping bag fitted with star tip, or use spoon; pipe or spoon onto four of the hearts to cover completely.

Step 15

Top with remaining hearts, dull side down.

Step 16

With fork, drizzle white chocolate over hearts.

Step 17

Cover lightly with plastic wrap; refrigerate for at least 1 hour or until slightly hardened.

Step 18

Hearts can be refrigerated for up to 24 hours; let stand at room temperature for 10 minutes before serving.

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