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Chocolate Mousse Hearts

Chocolate Mousse Hearts

1¼ cups heavy whipping cream

1 cup miniature marshmallows

1 cup bittersweet chocolate morsels

½ cup raspberry jam

Garnish: cocoa powder, fresh raspberries, and fresh mint leaves

• Place an 8-well heart-shaped silicone mold* on a rimmed baking sheet. Set aside.

• In a small saucepan, heat cream and marshmallows, but do not boil. Stir until marshmallows are melted. Add chocolate morsels, stirring until melted and mixture is smooth and creamy. 

• Using a levered 3-tablespoon scoop, divide chocolate mixture among wells of prepared mold. Tap pan to level chocolate.

• Freeze until mixture is very firm, at least 8 hours or overnight.

• Garnish 8 dessert plates with a dusting of cocoa powder.

• Fifteen minutes prior to serving, remove frozen mousse from molds, placing top side down on a prepared dessert plate. 

• Spread jam evenly over hearts. 

• Garnish individual servings with fresh raspberries and mint leaves, if desired.

*For testing purposes, we used the Le Creuset Silicone Cook N Bake Heart Muffin Pan.

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