Cuisine · Bringing Extraordinary Home
February 09, 2021 Words: Anton Egger

Hearts of Love

Culinary Inspiration From Sea

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Hearts of Love

Chef Anton “Tony” Egger has whipped up a sumptuous Hearts of Love dessert to make at home to delight a special someone. Feeling extra flirtatious? Seabourn’s mixologists have crafted the perfect cocktail to complement this romantic dessert.

 

A Dark Chocolate Brownie with Milk and White Chocolate Mousse, Fresh Raspberries and Raspberry Coulis
Serves 2

Ingredients needed…

Dark Chocolate Brownie Heart

• 1 oz / 28 grams dark chocolate couverture / chips or finely chopped
• 1.5 oz / 40 grams unsalted butter
• 1 oz / 28 grams all-purpose flour
• 3 oz / 80 grams white sugar
• 0.5 oz / 15 grams unsweetened cocoa powder
• 1 medium, whole egg
• ¼ teaspoon baking powder
• 2 drops vanilla extract

White Chocolate Mousse

• 2.5 oz / 70 grams white chocolate couverture / chips or finely chopped
• 3.5 oz / 100 grams heavy whipping cream

Milk Chocolate Mousse

• 2 oz / 55 grams milk chocolate couverture / chips or finely chopped
• 3.5 oz / 100 grams heavy whipping cream

Raspberry Coulis / Sauce

• 2 oz / 55 grams white sugar
• 3 tablespoons water
• 3.5 oz / 100 grams raspberries, fresh
• 1 teaspoon raspberry liqueur (optional)

Décor / Garnish

• 2 handfuls raspberries, fresh
• Powdered sugar
• White chocolate, shavings
• Edible rose petals

Let’s make it…

Step 1- Oven on

• Preheat the oven to 350° Fahrenheit / 175° Celsius

Step 2 - Preparing the Brownies

• Line a square baking sheet pan with parchment paper, leaving an overhang on two opposite sides. This helps when removing the baked brownies from the pan, once cooled.
• Spray the parchment paper with cooking spray.
• Place the dark chocolate couverture and butter in a metal bowl and then transfer the metal bowl above a hot water bath and melt the dark chocolate and butter, stirring occasionally. Then remove from water bath and set aside.
• Add the cocoa powder, sugar, eggs, vanilla extract and flour to the melted chocolate/butter mixture and whisk to combine.
• Pour the brownie batter (finger thick) into the prepared baking sheet pan and smooth the surface with a rubber spatula and let rest for 5 minutes.

Step 3 - Baking the Brownies

• Bake the brownies for 20-25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. Note, as a visual test, brownies are done when the edges will look dry and the middle still looks slightly under baked.
• Allow brownies to cool in the baking sheet pan for 15-30 minutes.
• For the cleanest lines when cutting, place them into the freezer for 15-20 minutes to firm up.
• Cut the baked brownies with a heart-shaped cookie cutter into desired pieces and set aside.

Step 4 - Making the Raspberry Coulis / Sauce

• Heat the sugar, water and raspberries (and raspberry liqueur if using) in a small saucepan over medium heat and cook, stirring from time to time, until the sugar dissolves and the raspberries have cooked into a completely sauce texture, about 5 minutes.
• Remove from the heat and strain through a fine mesh sieve to remove the seeds and set aside.
• Note: The coulis / sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.
• Once completely cold transfer the raspberry coulis / sauce into a small zip lock plastic bag (or use a small plastic piping bag) and cut a very small hole in the corner of the bag and set aside.

Step 5 - Preparing the Milk Chocolate Mousse

• Place finely chopped milk chocolate into a metal bowl.
• In a small saucepan heat the heavy cream on the stovetop until just hot (do not boil).
• Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the milk chocolate. Let the two sit for 2-3 minutes before stirring.
• Stir until smooth and transfer to the refrigerator and let it completely cool for about 30 min.

Step 6 - Preparing the White Chocolate Mousse

• Place finely chopped white chocolate into a metal bowl.
• In a small saucepan heat the heavy cream on the stovetop until just hot (do not boil).
• Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the white chocolate. Let the two sit for 2-3 minutes before stirring.
• Stir until smooth and transfer to the refrigerator and let it completely cool for about 30 min.

Step 7 - Whisk up the Milk Chocolate Mousse

• Remove the milk chocolate / heavy cream mixture from the refrigerator.
• Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment add the chilled milk chocolate and heavy cream mixture and whisk at medium-high speed, until the mixture turns to a soft peaks like you would make whipped cream. It will take about 3-4 minutes.
• Once you see the milk chocolate mixture turns thicker, nice and shiny; stop immediately and set aside.

Step 8 - Whisk up the White Chocolate Mousse

• Remove white chocolate / heavy cream mixture from refrigerator.
• Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment add the chilled white chocolate / heavy cream mixture and whisk at medium-high speed, until the mixture turns to a soft peaks like you would make whipped cream. It will take about 3-4 minutes.
• Once you see the white chocolate mixture turns thicker, nice and shiny; stop immediately and set aside.

Tip - If you over beat/whisk the chocolate mousse mixture, it will break and create small lumps in the mousse and lose its shine. This is not a problem. Just heat up and melt the chocolate mixture again in a small saucepan on the stovetop and then chill and whisk again, and watch this time not to over beat/whisk it.

Step 9 - Let’s plate and serve our romantic Heart Dessert

• Place the dark chocolate brownie heart in the plate center.
• Spoon some of the milk chocolate mousse on the brownie top center and spread the mousse evenly over the brownie with a small palette knife / or back of a spoon.
• Assemble the fresh raspberries onto the milk chocolate mousse covered brownie heart and dust with some powdered sugar.
• Use a small teaspoon to create a little “quenelle” of the white chocolate mousse and place one nicely on top of the raspberries. (Instead of a “quenelle” you can also use a piping bag and pipe the white chocolate mousse over the raspberries to decorate nicely.)
• Using a micro-plane grater or fine vegetable grater, grate some white chocolate couverture shavings over the white chocolate mousse as extra décor and texture.
• Then dot small amounts of raspberry coulis / sauce onto the plate.
• Lastly run a toothpick through the raspberry coulis dots to create cute little hearts.
• To serve, garnish with edible rose petals and enjoy!

Happy “Home” Cooking! with Chef Anton “Tony” Egger

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