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Heart-shaped chocolate mousse cake coated in a smooth red glossy glaze with a mirror finish.

Valentines day Chocolate Mousse Hearts

These elegant heart-shaped chocolate mousse cakes combine a soft chocolate sponge base with a light, airy chocolate mousse, finished with a vibrant red glossy glaze. Carefully layered and chilled for perfect structure, the dessert delivers a balance of rich chocolate flavour and delicate texture, creating a beautiful celebration cake ideal for special occasions or gifting.
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Prep Time 1 hour
Cook Time 1 day 40 minutes
2 hours
Total Time 1 day 3 hours 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Chocolate Cake
  • 125 gm Plain flour
  • 68 gm Cocoa sieved
  • 3 gm Baking powder
  • 2.5 gm Bicarbonate of soda sieved
  • 180 gm Castor sugar
  • 112 gm Soft brown sugar
  • 3 Whole eggs separated (70g)
  • 73 gm Olive oil
  • 118 gm Sour cream
  • 90 gm Unsalted Butter melted and cooled
  • 215 gm Water
Chocolate Mousse
  • 400 gm Whipped cream
  • 240 gm Dark chocolate Couverture 55%. (Note 1)
  • 3 Gelatine leaves gold. (Note 2)
Red Mirror Glaze
  • 125 ml Water
  • 225 gm Castor sugar
  • 225 gm Glucose
  • 160 gm Condensed Milk
  • 18 Gelatine Sheets Gold (Note 2)
  • 5 gm Red Food Colour
White Ganache
  • 375 gm White chocolate couverture (Note 3)
  • 100 gm Cream

Equipment

  • 1 Square frame or square cake tin
  • 1 slice tin 18x 26 cm
  • 1 Set of hearts shaped cutters
  • 1 Freezer
  • 1 stove
  • 1 Oven
  • 1 Stand Mixer
  • 1 whisk attachment
  • 1 Flat beater attachment
  • 1 Large Bowl
  • Step Pallete knife
  • 1 Large spoon for mixing
  • 1 scraper
  • 1 hand whisk
  • 1 Sauce pan
  • 1 Jug for glazing
  • 1 Cooling rack Glazing
  • 1 knife
  • 2 Medium bowls
  • 1 Sieve

Method
 

Chocolate Cake
  1. Set the Oven to 150C
  2. In a stand mixer mix all the dry ingredients together
  3. Melt and cool the butter and mix in last
  4. Add in all the liquid ingredients and mix until combined on a Low speed
  5. Oil and line a slice tins 18 x 28cm
  6. Line with baking powder
  7. Add mix to the tins tap lightly to ensure the mix is even
  8. Bake until set around 20-25 mins
  9. Set aside to cool
Chocolate Mousse
  1. Warm a small amount of cream
  2. Soak the gelatine leaves in cold water and when soft squeeze out the water
  3. Add the gelatine to the warm cream and mix until dissolved
  4. Whip remaining cream until medium peaks
  5. Warm the chocolate over a double boiler until melted
  6. Cool slightly off the double boiler
  7. Add the liquid cream into whipped cream and half mix
  8. Take two scoops of cream and mix through the chocolate cooled to 30 C
  9. Now mix the chocolate through the cream folding through so the mix is smooth
  10. Prepare a frame on a tray or a square cake tray
  11. Scoop the chocolate mousse into the frame
  12. Smooth off with a step palette knife
  13. Add to the freezer and half set
  14. Take the chocolate cake out of the tin and press firmly on the chocolate mousse
Cutting the mousse hearts
  1. Take the frame out of the freezer and run a palette knife around the sides
  2. Carefully remove the frame and set aside
  3. Cut the hearts pressing well and cleanly not to mark the side and freeze before glazing
  4. freeze well
Red Mirror Glaze
  1. Mix the water, sugar, glucose and condensed milk on the stove
  2. Stir until dissolved
  3. Simmer until 103 C
  4. Pour over the white chocolate.
  5. Let sit for 30 seconds and mix until dissolved
  6. Dissolve the gelatine sheets in cold water and squeeze out when soft
  7. Add to the mix once it reaches under 50C
  8. It is now ready to be used to glaze
Preparing the hearts for glazing
  1. Take the hearts out of the freezer and place on a baking rack
  2. It is now ready to be used to glaze
  3. Pour the glaze around 45-50C over the hearts and let set back in the freezer
White ganache
  1. Bring the cream to the boil
  2. Add over the chocolate
  3. Let sit for 30 seconds
  4. Mix until dissolved
  5. Set aside to set until piping consistency
Decorate the hearts
  1. Make a paper piping bag
  2. Fill and pipe a white design on the top of the red glaze
  3. Pop on a platter ready for decoration
  4. Decorate with the white ganache
  5. Set aside to set

Video

Notes

Note 1-Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate
Note 2-My favourite is Gelita Gold, Chefs choice or Eward. if you cant find it see below.
Gold Gelatine Leaves → Powdered Gelatine
  • 1 gold gelatine leaf = approx. 2 g powdered gelatine
  • Usually:
    • 4 gold leaves = 8 g powdered gelatine
How to Use Powdered Gelatine
  1. Sprinkle powdered gelatine over cold water (about 5x its weight)
  2. Let it bloom for 5–10 minutes
  3. Heat gently until dissolved
  4. Add to your mixture
Note 3- White chocolate is ideal but you will still get good results with white baking chocolate
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