Chocolate Raspberry Mousse Hearts

Indulge in these decadent chocolate raspberry mousse hearts, a perfect romantic dessert for Valentine's Day. The rich, velvety dark chocolate pairs beautifully with the tartness of fresh raspberries, creating a delightful balance of flavors. Topped with a light raspberry coulis and a sprinkle of cocoa powder, these mousse hearts are both visually stunning and utterly delicious. This recipe is gluten-free and can easily be made dairy-free by using coconut cream.

Ingredients:

• 200g dark chocolate (70% cocoa or higher)
• 3 large eggs, separated
• 50g granulated sugar
• 1 teaspoon vanilla extract
• 200ml heavy cream
• 150g fresh raspberries
• 2 tablespoons raspberry jam
• Cocoa powder for dusting

Instructions:

1. Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whisk the egg yolks and sugar together until pale and creamy. Stir in the melted chocolate and vanilla extract.
3. In another bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
4. In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, taking care not to deflate the mixture.
5. Divide the mousse evenly into heart-shaped molds or serving glasses and refrigerate for at least 2 hours to set.
6. For the raspberry coulis, blend the fresh raspberries and raspberry jam until smooth. Strain through a fine mesh sieve if desired.
7. To serve, remove the mousse from molds, drizzle with raspberry coulis, and dust with cocoa powder.