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Quick and Easy

Valentine's Day Chocolate Mousse Recipe

valentines day chocolate mousse recipe

Details

Timing
Timing
Total:
Prep:
25 Min.
Skill Level:
Intermediate
Yields:
8 servings

Want to show off your dessert skills to your partner? Take advantage of this easy Valentine's Day themed Chocolate Mousse Recipe and impress your date!

Ingredients & Directions

Prep Time
25 minutes
COOK TIME
3 minutes
Chill Time
30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Chocolate Hearts:
  • 1/4 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips, HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY'S CHIPITS Milk Chocolate Chips (50 mL)
  • 1/2 tsp
    shortening (do not use butter, margarine, spread or oil) (2 mL)
  • Chocolate Mousse:
  • 1/3 cup
    granulated sugar (75 mL)
  • 3 tbsps
    cornstarch (45 mL)
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    water (125 mL)
  • 4
    egg yolks, beaten
  • 1 3/4 cups
    HERSHEY'S CHIPITS Dark Chocolate Chips, HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips or HERSHEY'S CHIPITS Milk Chocolate Chips (425 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 3/4 cup
    whipping cream, whipped (175 mL)
  • Garnish:
  • 1/2 cup
    whipping cream, whipped (125 mL)
  • 8
    strawberries (optional)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chips, 225g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
stovetop Stovetop
microwave safe bowl Microwave-Safe Bowl
piping bag Piping Bag
baking tray Baking Tray
wax paper Wax Paper
saucepan Saucepan
refrigerator Refrigerator
1

Chocolate Hearts: Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag; cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.

Tip

To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.

2

Chocolate Mousse: Stir together sugar and cornstarch in medium heavy saucepan; whisk in milk and water. Cook, stirring, over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, 1 minute; remove from heat.

3

Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer for about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped cream. Spoon into martini glasses or dessert dishes. Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days.

4

Garnish: Just before serving, top each with a dollop of the whipped cream and a strawberry (if using). Peel chocolate hearts from wax paper; place one on each dessert.

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