Valentines Day – Heart Chocolate Mousse Dessert

Impress your loved one on Valentine’s Day with a homemade chocolate mousse dessert.

You can’t go wrong with this easy, no bake recipe that will be ready in a few hours.

The base consists of a decadent chocolate mousse that is topped with a soft vanilla cream. A real winner.

BASE INGREDIENTS

1 x 400ml can of full coconut cream
2 ½ tbsp maple syrup
¼ cup raw cacao
½ tsp vanilla bean powder
2 tsp grass fed gelatin powder

TOPPING INGREDIENTS

1 x 250ml pure cream (preservative free). See notes for dairy free option.

1 tsp vanilla powder

Optional

1 Tbsp maple syrup or coconut sugar

1 – 2 Tbsps freeze dried raspberries, grated

Pistachio nuts, crushed

Dried edible roses

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METHOD

1. In a small pot add the coconut cream. Sprinkle the gelatine powder onto the cream and allow to bloom for 5 minutes.

2. Once the gelatin has bloomed, add the rest of the ingredients to the pot and gently warm. Whisk until there are no lumps and gelatine has dissolved.

3. Take off heat and distribute the mousse into a heart shaped cake tin. I’ve used a 20 x 22cm tin.

4. Set in the fridge for 1 – 2 hours.

5. With an electric beater, whisk the cream, vanilla powder and sweetener if using. Continue blending until stiff peaks form. You can now fold in the dried raspberries if using, depending if you want to change the colour of the cream and add extra sweetness.

6. Take the mousse out of the fridge and add the cream, making sure its spread evenly.

7. Add your favourite toppings or fruit. I have added crushed pistachios, dried roses and freeze dried raspberries.

NOTES

For a dairy free option, place a can or two of coconut cream in the fridge overnight to set. When you’re ready to whip the cream, take it out of the fridge and use only the solid part of it. Whip the cream as per normal cream instructions. You will require 250mls for this recipe.

You could also try this dairy free option as a dessert here.