Suprise your sweety with raspberry mousse and Ferrero Rocher-filled chocolate hearts. Want the mold? Click here: http://taste.md/2GSJ0GK
8 small heart-shaped cakes
For the chocolate mirror glaze:
3/4 cup water, divided
1 tablespoon plus 2 teaspoons gelatin powder
1 cup corn syrup
3/4 cup sugar
1/2 cup condensed milk
1 cup dark chocolate chips
Black food coloring, optional
For the raspberry mousse:
3 tablespoons orange juice
2 1/4 teaspoons powdered gelatin
5 cups fresh raspberries (to make 1 cup puree)
2/3 cup sugar, divided
2 cups heavy whipping cream, cold
8 Ferrero Rocher chocolates
Edible gold or pink dust
To make the dark chocolate mirror glaze: In a small bowl, stir 1/2 cup of water into the gelatin; let it sit for 5 minutes to bloom.
In a small saucepan, warm the corn syrup, sugar and remaining water until just dissolved. Stir in the condensed milk and bloomed gelatin. Make sure the gelatin is completely melted, then pour over the chocolate chips, stirring gently until mixture reaches a silky-smooth consistency. Add a few drops of black food coloring for more intense color if desired.
To make the mousse: In a small bowl, stir in the gelatin with orange juice; let it bloom for 5 minutes.
Puree the raspberries, then push them through a fine sieve until you get a total of 1 cup. Discard any solids.
In a small saucepan, cook the raspberry puree with half of the sugar until simmering. Stir in the bloomed gelatin, making sure it is completely dissolved. Place in the fridge to cool.
In large bowl, whisk together the heavy cream and the other half of the sugar until mixture forms stiff peaks. Fold in the chilled raspberry mixture.
Fill the love mold 3/4 of the way with raspberry mousse. Push a Ferrero Rocher candy into each center, then add more mousse to cover the top. Smooth the surface with an offset spatula. Freeze for 4 hours or overnight.
Pour mirror glaze* over the top, and garnish with edible gold or pink dust.
*Note: The best temperature for the glaze to pour over the cake is between 93 and 99 degrees F. While warming up or cooling down the glaze, be sure to stir constantly to prevent any skin forming.
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