NEED TO KNOW
|Type of dish||Pudding|
|Cooking time||<30 min|
Forget the gas station flowers and tacky card, just make your beloved this incredible chocolate mousse and truffles and they will swoon before you.
EASY VALENTINE'S CHOCOLATE MOUSSE AND TRUFFLES
200g good quality chocolate - Valrhona, Callebaut or Lindt, chopped
50ml Chambord raspberry liqueur (or other liqueur of your choice)
200g cream - for the mousse
1. Put the chocolate in a large bowl.
2. Put the 200g measure of cream in a pot and bring it to the boil, then pour it over the chocolate.
3. Whisk in the liqueur, then set aside to cool.
4. To make the mousse, whip the second 200g measure of cream until it forms soft peaks. Fold into the cooled chocolate mixture, then pour into molds and place in the freezer to set for two to three hours.
6. Once set, pop the mousse out onto a plate and leave in the fridge to defrost. Serve with fresh berries.
If you want to make truffles, stop at the end of step 3 above. Put the mixture into the fridge to firm up, then either use a spoon to dig out little balls or or you can place the mix in a piping bag and pipe out little blobs. Roll them in cocoa powder and set aside.
If you don't have molds, just put the mousse in a serving bowl or bowls and put in the fridge to set. The mousse can keep for a month in the freezer.
Agnes Almeida is the chocolatier/pastry chef at Milk Crate and August Cafes, and The White House. She used to own a chocolate shop in Christchurch, Xocolatl.
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