Valentine Chocolate Mousse with Strawberries
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Valentine Chocolate Mousse with Strawberries is one of my favorite desserts to make in February. Formed with Belgian dark chocolate, the heart mold is a chocolate-lover’s dream. Dip fresh strawberries (or your finger) into the delicious chocolate mousse and you’ll be licking your lips all night!
(Post modified with new photos on 2/3/23.)
Chocolate and strawberries go so well together, I think they were made for each other. But sliced apples are also wonderful with this dessert, are marshmallows and even pretzels. If you’d dip it in a chocolate fountain, you’d probably enjoy it in this mousse.
This recipe might sound difficult to prepare, but it is surprisingly simple, and so very good. Our daughters and I love this dessert.
More Chocolate Recipes You Might Enjoy
- Belgian Chocolate Raspberry Truffles
- Chocolate Biscuit Tea Cake
- Chocolate Fudge Truffle Cheesecake
- Chocolate Peanut Butter Fondue
Ingredients – Valentine Chocolate Mousse w/ Strawberries
(See the full recipe at the bottom of this post.)
- Belgian dark chocolate pieces
- vegetable shortening
- cream cheese
- butter
- powdered sugar
- baking cocoa
- whole milk
- vanilla extract
- frozen whipped cream (like Cool Whip)
- fresh strawberries and sliced apples
Instructions for Making This Recipe
To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
Line a 6 or 8-inch heart shaped baking pan with foil, folding over the edges of the pan. Set aside until ready to use.
Prepare the Chocolate Mold
Using a microwave-save bowl, heat the Belgian dark chocolate pieces and shortening 40 seconds at a time until melted. Stir until smooth.
Pour the melted chocolate into the prepared heart pan, swirling to coat the bottom and up the sides.
Refrigerate the pan for several minutes, then swirl the chocolate up the sides again, to reinforce the mold. Repeat as necessary until chocolate has formed to the sides as desired. Refrigerate for 30 minutes or until firm.
Using the foil, lift the chocolate mold from the pan. Carefully, remove the foil and place the chocolate heart on a serving plate.
Make the Chocolate Mousse
In a large mixing bowl, beat the softened cream cheese and butter until smooth.
In a small bowl, combine powdered sugar and baking cocoa. Add to creamed mixture with whole milk and vanilla extract. Beat until smooth.
Using a rubber spatula, gently fold in two cups of the whipped cream into the cream cheese mixture until combined.
Spoon the prepared mousse into the chocolate heart mold. Using a star-tipped pastry decorator, fill with the remaining whipped cream. Pipe the whipped cream around the edge of heart.
To serve, garnish with whole or sliced strawberries, bananas, and apples. This recipe will serve 8-10 people.
Wine Pairing – Pair this chocolate dessert with your favorite Moscato, Riesling, or even a Zinfandel.
See more Desserts Here. Browse Chocolate Recipes Here. View my post on Favorite Valentine Chocolate Desserts Here.
Valentine Chocolate Mousse with Strawberries
Ingredients
- 8 oz. Belgian dark chocolate break into small pieces
- 1 tablespoon vegetable shortening
Chocolate Mousse
- 6 oz. cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1/3 cup baking cocoa
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 8 oz frozen whipped cream (like Cool Whip) thawed and divided
- 1 quart fresh strawberries washed and dried
Instructions
- To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Line a 6 or 8-inch heart shaped baking pan with foil, folding over the edges of the pan. Set aside until ready to use.
Prepare the Chocolate Mold
- Using a microwave-safe bowl, heat the Belgian dark chocolate pieces and shortening in a microwave 30-40 seconds at a time until the chocolate is melted. Do not overheat. Stir until smooth.
- Pour the melted chocolate into the prepared heart pan, swirling to coat the bottom and up the sides.
- Refrigerate the pan for several minutes, then swirl the chocolate up the sides again, to reinforce the mold. Repeat as necessary until chocolate has formed to the sides as desired. Refrigerate for 30 minutes or until firm.
- Using the foil, lift the chocolate mold from the pan. Carefully, remove the foil and place the chocolate heart on a serving plate.
Make the Chocolate Mousse
- In a large mixing bowl, beat the softened cream cheese and butter until smooth.
- In a small bowl, combine powdered sugar and baking cocoa. Add to creamed mixture with whole milk and vanilla extract. Beat until smooth.
- Using a rubber spatula, gently fold in two cups of the whipped cream into the cream cheese mixture until combined.
- Spoon the prepared mousse into the chocolate heart mold. Using a star-tipped pastry decorator, fill with the remaining whipped cream. Pipe the whipped cream around the edge of heart.
- Garnish with whole or sliced strawberries. Serve with strawberries, apples, or bananas. 8-10 servings.
Notes
Nutrition