{"id":49492,"date":"2026-01-21T14:35:41","date_gmt":"2026-01-21T13:35:41","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=49492"},"modified":"2026-01-21T18:21:17","modified_gmt":"2026-01-21T17:21:17","slug":"dark-chocolate-and-passion-fruit-mousse-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/dark-chocolate-and-passion-fruit-mousse-cake\/","title":{"rendered":"Dark Chocolate and passion fruit Mousse Cake for Valentine&#8217;s Day"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter wp-image-6956 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion.jpg\" alt=\"Chocolate and Passion Fruit Mousse Cake for Valentine\u2019s Day\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-passion-585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<div><strong><strong><span style=\"font-size: 18pt;\">Chocolate and Passion Fruit Mousse Cake for Valentine\u2019s Day<\/span><\/strong><\/strong><\/div>\n<p>To celebrate the love you share with the one who has captured your heart, there\u2019s nothing better than making a special dessert for Valentine\u2019s Day. This heart-shaped <strong>chocolate and passion fruit mousse cake<\/strong> is the perfect indulgent treat to celebrate love with elegance and romance.<\/p>\n<p>When it comes to choosing the shape and color of a cake for February 14, Valentine\u2019s Day, using a heart-shaped mold and a red finish is the ultimate symbol of love, a nod to the heart struck by Cupid\u2019s arrow.<\/p>\n<p>Of course, this mousse cake can also be made for other occasions, such as birthdays, weddings, or engagement celebrations. It can just as easily be prepared in a round mold for a dessert to enjoy with family or friends.<\/p>\n<p>The combination of dark chocolate and passion fruit is especially well suited for a romantic evening. The deep, intense notes of dark chocolate pair beautifully with the bright, exotic tang of passion fruit, creating an irresistible dessert that delights the palate and awakens the senses.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-6955 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-pour-la-st-valentin.jpg\" alt=\"Valentine\u2019s Day Chocolate and Passion Fruit Heart-Shaped Entremets\" width=\"800\" height=\"672\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-pour-la-st-valentin.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-pour-la-st-valentin-300x252.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-pour-la-st-valentin-768x645.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-pour-la-st-valentin-585x491.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>What You\u2019ll Love About This Chocolate and Passion Fruit Mousse Cake<\/h2>\n<p><strong>Flavors: <\/strong>This dessert offers a perfectly balanced combination of flavors. The dark chocolate mousse is rich and melt-in-your-mouth, while the passion fruit cr\u00e9meux adds a bright, lightly tangy freshness that balances the intensity of the chocolate and brings a lively note to every bite. Everything rests on a soft chocolate sponge cake, adding an extra layer of texture to the dessert.<\/p>\n<p><strong>Shape:<\/strong> The heart-shaped design makes this mousse cake especially appealing, as it\u2019s the perfect symbol of love.<\/p>\n<p><strong>Make-Ahead Friendly: <\/strong>This dessert can easily be prepared in advance, making it ideal for stress-free planning. The mousse cake can be made up to one month ahead and kept frozen, with the glaze added only on the day of serving for the best finish.<\/p>\n<p><strong>Difficulty Level: <\/strong>The only part that may seem challenging, especially if this is your first time making a mousse cake, is the mirror glaze. But don\u2019t worry, it\u2019s much easier than it looks. Many beginners have successfully made it on their very first try. By following the recipe step by step and watching the video to see the techniques in action, you\u2019ll be able to make it without any trouble.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-6954 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion-.jpg\" alt=\"Elegant chocolate and passion fruit entremets dessert\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion-.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion--300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion--768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion--500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-passion--585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>These small red heart-shaped mousse cakes are coated with a dark <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/very-shiny-chocolate-mirror-glaze\/\">chocolate mirror glaze<\/a> tinted with a touch of red food coloring. This rich, deep red shade cannot be achieved using a colored white chocolate glaze. This technique is known as red chocolate mirror glaze, and it pairs perfectly with a Valentine\u2019s Day theme, symbolizing love and romance.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-49525 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2026\/01\/dark-chocolate-and-passion-fruit-mousse-cake-.jpeg\" alt=\"Romantic Valentine\u2019s Day chocolate and passion fruit heart dessert\" width=\"600\" height=\"800\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2026\/01\/dark-chocolate-and-passion-fruit-mousse-cake-.jpeg 600w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2026\/01\/dark-chocolate-and-passion-fruit-mousse-cake--225x300.jpeg 225w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2026\/01\/dark-chocolate-and-passion-fruit-mousse-cake--585x780.jpeg 585w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<h2>Recipe Video<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/SyOD2D8oeyc\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients:<\/h2>\n<p>For the <a href=\"https:\/\/amzn.to\/3ty4YrX\" target=\"_blank\" rel=\"noopener nofollow\">Amore silicone heart mold<\/a> and the 8 small <a href=\"https:\/\/amzn.to\/3EA4Gag\" target=\"_blank\" rel=\"noopener nofollow\">Amorini silicone heart molds from Silikomart<\/a>.<br \/>\nYou can also use a 20 cm (8-inch) cake ring, but make 1\u00bd times the chocolate mousse to ensure you have enough.<\/p>\n<p><span style=\"background-color: #f7e7d7;\"><b>Note:<\/b> Find the recipe card at the end of the article, which you can print.<\/span><\/p>\n<h3>Chocolate Ladyfinger Sponge<\/h3>\n<ul>\n<li>3 eggs<\/li>\n<li>75 g granulated sugar (2.6 oz)<\/li>\n<li>25 g unsweetened cocoa powder (0.9 oz)<\/li>\n<li>50 g all-purpose flour (1.8 oz)<\/li>\n<li>Powdered sugar, for dusting<\/li>\n<\/ul>\n<h3>Passion Fruit Cremeux<\/h3>\n<ul>\n<li>172 g passion fruit puree (6.1 oz)<\/li>\n<li>52 g egg yolks (1.8 oz)<\/li>\n<li>67 g whole eggs (2.4 oz) (lightly beaten, then weighed)<\/li>\n<li>52 g granulated sugar (1.8 oz)<\/li>\n<li>67 g butter, at room temperature (2.4 oz)<\/li>\n<li>2.5 g gelatin (0.1 oz) (about 1\u00bc gelatin sheets)&nbsp;<\/li>\n<\/ul>\n<h3>Dark Chocolate Mousse<\/h3>\n<ul>\n<li>70 g whole milk (2.5 oz)<\/li>\n<li>85 g heavy cream (35% fat) (3 oz)<\/li>\n<li>85 g glucose syrup (3 oz)<\/li>\n<li>170 g dark chocolate, 66% (6 oz)<\/li>\n<li>3.5 g gelatin (about 0.12 oz) (about 1\u00be gelatin sheets)<\/li>\n<li>215 g heavy cream (35% fat), softly whipped (7.6 oz)<\/li>\n<\/ul>\n<h3>Red-Tinted Dark Chocolate Mirror Glaze<\/h3>\n<ul>\n<li>75 g water (2.6 oz)<\/li>\n<li>150 g glucose syrup (5.3 oz)<\/li>\n<li>150 g granulated sugar (5.3 oz)<\/li>\n<li>100 g sweetened condensed milk (3.5 oz)<\/li>\n<li>150 g dark chocolate (5.3 oz)<\/li>\n<li>10 g gelatin powder (200 bloom), bloomed in 60 g water (0.4 oz gelatin + 2 oz water) or 5 gelatin sheets<\/li>\n<li>1 teaspoon red food coloring (add gradually until you reach a deep red color)<\/li>\n<\/ul>\n<h2>Preparation Steps:<\/h2>\n<h3>Chocolate Ladyfinger Sponge Cake<\/h3>\n<p>1<strong>.<\/strong> Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n<p>2. Butter a baking sheet and line it with parchment paper.<\/p>\n<p>3. Sift the flour and cocoa powder together.<\/p>\n<p>4. Separate the egg yolks from the whites. Beat the egg whites until foamy. Once they become airy, add one third of the sugar while continuing to beat. When the whites start to hold soft peaks, add the remaining sugar in two additions. Beat well until you get a smooth, glossy meringue.&nbsp;<\/p>\n<p>5. Gently fold in the egg yolks in two or three additions, using an upward motion. Then carefully incorporate the flour and cocoa mixture, being careful not to deflate the batter.<\/p>\n<p>6. Transfer the batter to a piping bag fitted with an 8 mm (3\/8 inch) plain tip. Pipe a square about 20 cm (8 inches) wide. Smooth the surface, dust with powdered sugar, and bake for about 10 minutes. A toothpick inserted into the center should come out clean.<\/p>\n<p>7. Turn the sponge out onto a wire rack and let it cool completely. Then cut out heart shapes that are at least 0.5 cm (1\/4 inch) smaller than the heart molds used for assembly.<\/p>\n<h3>Passion Fruit Cremeux<\/h3>\n<p>1. Combine the passion fruit puree with the sugar, egg yolks, and whole eggs. Cook over low heat, whisking constantly, until the mixture thickens like a pastry cream. If you have a thermometer, cook until it reaches 84\u00b0C (183\u00b0F). The cremeux should coat the back of a spatula.<\/p>\n<p>2. Remove from the heat, add the softened gelatin, mix well, and let cool to 40\u00b0C (104\u00b0F).<\/p>\n<p>3. Add the butter, mix, then blend with an immersion blender until smooth.<\/p>\n<p>4. Fill the inserts. Here, use eight small 3 cm (1\u00bc-inch) rounds and one small heart insert, about 1 cm (1\/2 inch) smaller on each side than the Amore heart mold. You can also pour the cremeux into a frame and cut it to the desired sizes afterward. The insert thickness should not exceed 1 cm (3\/8 inch) for the small hearts and 1.5 cm (1\/2 inch) for the Amore heart.<\/p>\n<p>5. Freeze overnight.<\/p>\n<h3>Dark Chocolate Mousse<\/h3>\n<p><span style=\"text-decoration: underline;\">Measure all ingredients before starting.<\/span><\/p>\n<p>1. Bloom the gelatin in a large bowl of cold water for 10 minutes.<\/p>\n<p>2. Whip 215 g (7.5 oz) heavy cream to soft peaks. Return to the refrigerator.<\/p>\n<p>3. Melt the chocolate in the microwave or over a double boiler. Set aside.<\/p>\n<p>4. In a saucepan, combine the milk, cream, and glucose syrup. Heat gently, stirring well, and remove from the heat as soon as the mixture starts to simmer.<\/p>\n<p>5. Add the bloomed gelatin, squeezed dry and mix well. Pour the hot mixture over the melted chocolate in three additions, straining through a fine sieve. Stir between each addition to create a smooth emulsion. Let cool to 38\u00b0C (100\u00b0F).<\/p>\n<p>6. Stir a small amount of the whipped cream into the chocolate mixture to loosen it, then fold it into the remaining whipped cream in three additions, using a spatula and gentle upward motions while rotating the bowl.<\/p>\n<p>7. Transfer the mousse to a piping bag fitted with a 1 cm (\u215c-inch) plain tip.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10902 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin.jpg\" alt=\"Chocolate passion fruit heart mousse cake\" width=\"800\" height=\"657\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-300x246.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-768x631.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-585x480.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Assembling the Mousse Cake<\/h2>\n<p>1. Pipe a layer of mousse into the molds, filling them slightly below halfway.<\/p>\n<p>2. Insert the passion fruit cremeux, pressing gently so the mousse rises up along the sides.<\/p>\n<p>3. Cover with a little more mousse, leaving enough space for the chocolate sponge.<\/p>\n<p>4. Gently tap the tray holding the molds on the countertop to level everything evenly.<\/p>\n<p>5. Place the sponge on top, pressing it in slightly. Freeze overnight or until ready to glaze and serve.&nbsp;<\/p>\n<h2>Red-Tinted Dark Chocolate Mirror Glaze<\/h2>\n<p>I recommend reading my detailed article on <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/very-shiny-chocolate-mirror-glaze\/\">Ultra-Glossy Mirror Glaze<\/a> before getting started.<\/p>\n<p>1. Bloom the powdered gelatin in 60 g (2 oz) of water and let it hydrate for 20 minutes in the refrigerator.<br \/>\nAlternatively, bloom gelatin sheets in a large bowl of cold water for 10 minutes.<\/p>\n<p>2. Place the glucose syrup, sugar, and water in a saucepan. Bring to a boil and cook until the mixture reaches 103\u00b0C (217\u00b0F). Stir occasionally, being careful not to splash the sides of the pan. If splashes occur, clean the sides with a damp pastry brush.<\/p>\n<p>3. Strain the hot syrup through a fine sieve over the sweetened condensed milk. If using gelatin sheets, add the bloomed gelatin, squeezed dry. Mix with a spatula, then pour the mixture over the chocolate in a tall, narrow container (such as a measuring jug or a container suitable for an immersion blender). Wait 1 minute, then gently stir with the spatula.<\/p>\n<p>4. Blend for 3 to 4 minutes using an immersion blender. This step must be done carefully to avoid incorporating air bubbles. Keep the container slightly tilted and hold the blender at an angle, fully submerged at all times. Only lift it out at the very end.<\/p>\n<p>You\u2019ll notice that blending makes the glaze smoother, more fluid, and much shinier.&nbsp;<\/p>\n<p>5. Strain the glaze through a fine sieve into an airtight container and cover it directly on the surface with plastic wrap. Refrigerate until the next day (you can also leave it in the saucepan if you plan to use it the following day).&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-10903 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-coeur-rouge-au-chocolat-pour-la-st-valentin.jpg\" alt=\"Valentine\u2019s Day chocolate passion fruit mousse cake\" width=\"603\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-coeur-rouge-au-chocolat-pour-la-st-valentin.jpg 603w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-coeur-rouge-au-chocolat-pour-la-st-valentin-300x300.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-coeur-rouge-au-chocolat-pour-la-st-valentin-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-coeur-rouge-au-chocolat-pour-la-st-valentin-585x582.jpg 585w\" sizes=\"(max-width: 603px) 100vw, 603px\" \/><\/p>\n<p><strong>The Next Day<\/strong><\/p>\n<p>6. Transfer the glaze to a saucepan and gently reheat it to 38\u00b0C (100\u00b0F) using a double boiler or the microwave. If using a double boiler, remove the pan from the heat from time to time, stir, then return it to the heat. This helps melt the glaze evenly without exceeding the target temperature.<\/p>\n<p>7. Remove from the heat and keep the glaze in the saucepan, stirring occasionally so it cools down more quickly and evenly.<\/p>\n<p>8. At 36\u00b0C (97\u00b0F), pour the glaze into a tall, narrow measuring jug and blend briefly to eliminate any air bubbles. The glaze should become perfectly shiny, with a mirror-like finish.<br \/>\nWait until it reaches 33\u201334\u00b0C (91\u201393\u00b0F) before glazing the mousse cakes. Also rely on the glaze\u2019s texture: depending on conditions, you may glaze at a slightly different temperature. In general, the ideal glazing range is between 30\u00b0C and 35\u00b0C (86\u201395\u00b0F).&nbsp;<\/p>\n<p>9. Remove the mousse cakes from the freezer and unmold them onto a wire rack. Gently run your hand over the surface to remove any frost, then glaze immediately.<\/p>\n<p>10. Let the excess glaze drip off for about 1 minute. Once it stops running, slide a spatula under each mousse cake to lift it. Lightly rub the base against the rack to clean up any glaze drips.<\/p>\n<p>Transfer to a serving platter or a gold cake board. I recommend watching the video to clearly see each step in action.<\/p>\n<p>11. Decorate as desired.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-6958 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion.jpg\" alt=\"Slice of heart-shaped chocolate and passion fruit mousse cake\" width=\"800\" height=\"600\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion.jpg 800w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion-300x225.jpg 300w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion-768x576.jpg 768w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion-500x375.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2017\/03\/entremets-chocolat-et-cre\u0301meux-passion-585x439.jpg 585w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>I hope you\u2019ll love this heart-shaped chocolate and passion fruit mousse cake and feel inspired to make it for Valentine\u2019s Day or as a special birthday cake.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-26704\" class=\"wprm-recipe-container\" data-recipe-id=\"26704\" data-servings=\"12\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-1.-500x500.jpg\" class=\"attachment-200x200 size-200x200\" alt=\"red heart chocolate desserts for valentine&#039;s day\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-1.-500x500.jpg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-1.-150x150.jpg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/entremets-au-chocolat-et-passion-pour-la-st-valentin-1.-585x585.jpg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Dark Chocolate and passion fruit Mousse Cake Recipe<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-50\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.42<\/span> de <span class=\"wprm-recipe-rating-count\">36<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">A heart-shaped chocolate and passion fruit dessert, perfect for celebrating Valentine\u2019s Day. A refined dessert that pairs the smooth sweetness of chocolate mousse with the tangy freshness of passion fruit.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">QUANTIT\u00c9:<\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-26704 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"26704\" aria-label=\"Adjust recipe servings\">12<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings<\/span><\/span><\/div>\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M24,11c0-5.5-5.4-10-12-10S0,5.5,0,11s5.4,10,12,10c1,0,2-0.1,3-0.3l5.6,2.2c0.1,0,0.2,0.1,0.4,0.1 c0.2,0,0.4-0.1,0.6-0.2c0.3-0.2,0.4-0.6,0.4-0.9l-0.5-4.7C23.1,15.4,24,13.2,24,11z M14,14H7v-2h7V14z M17,10H7V8h10V10z\"\/><\/g><\/svg><\/span> COMMENTER<\/a>\n<a href=\"https:\/\/gateauetcuisinerachida.com\/en\/wprm_print\/dark-chocolate-and-passion-fruit-mousse-cake-recipe\" style=\"color: #ffffff;background-color: #333333;border-color: #ffffff;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26704\" data-print-identifier=\"dark-chocolate-and-passion-fruit-mousse-cake-recipe\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> IMPRIMER<\/a>\n\t\t<a 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wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#ffffff\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> \u00c9PINGLER<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26704\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> ENREGISTRER<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"26704\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Dessert, entremets<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label\">Mots-cl\u00e9s: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">heart-shaped dessert, Valentine's Day<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\n\t<div id=\"recipe-26704-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-26704-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"26704\" data-servings=\"12\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;<div class=\"wprm-unit-conversion-container wprm-unit-conversion-container-26704 wprm-unit-conversion-container-buttons wprm-block-text-semi-bold\" style=\"background-color: #fff9f9;border-color: #333333;color: #333333;border-radius: 3px;\"><button class=\"wprm-unit-conversion wprmpuc-active\" data-system=\"1\" data-recipe=\"26704\" style=\"background-color: #333333;color: #fff9f9;\" aria-label=\"Change unit system to Metric\">Metric<\/button><button class=\"wprm-unit-conversion\" data-system=\"2\" data-recipe=\"26704\" style=\"background-color: #333333;color: #fff9f9;border-left: 1px solid #333333;\" aria-label=\"Change unit system to US Customary\">US Customary<\/button><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-26704-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"12\" data-recipe=\"26704\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"12\" data-recipe=\"26704\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"12\" data-recipe=\"26704\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the Amore silicone heart mold and the 8 small Amorini silicone heart molds from Silikomart.<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">You can also use a<strong> 20 cm (8-inch) cake ring<\/strong>, but make 1\u00bd times the chocolate mousse to ensure you have enough.<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Chocolate Ladyfinger Sponge<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">75<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unsweetened cocoa powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">all-purpose flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">Powdered sugar<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">for dusting<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Passion Fruit Cremeux<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">172<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">passion fruit puree<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">52<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg yolks<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">67<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(lightly beaten, then weighed)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">52<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">67<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">at room temperature <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">2.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\"> (about 1\u00bc gelatin sheets)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Dark Chocolate Mousse<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">70<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">85<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">35% fat <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">85<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">glucose syrup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"19\"><span class=\"wprm-recipe-ingredient-amount\">170<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark chocolate<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">66%<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"20\"><span class=\"wprm-recipe-ingredient-amount\">3.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gelatin<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(about 1\u00be gelatin sheets)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-amount\">215<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">35% fat, softly whipped<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Red-Tinted Dark Chocolate Mirror Glaze<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"23\"><span class=\"wprm-recipe-ingredient-amount\">75<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"24\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">glucose syrup<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"25\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"26\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sweetened condensed milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"27\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dark chocolate<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"28\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">gelatin powder<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">200 bloom, bloomed in 60 g water (0.4 oz gelatin + 2 oz water) or 5 gelatin sheets<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"29\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">red food coloring<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">add gradually until you reach a deep red color<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-1131456320\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1131456320\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-26704-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-26704-instructions-container wprm-block-text-normal\" data-recipe=\"26704\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Chocolate Ladyfinger Sponge Cake<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>Preheat the oven to 180\u00b0C (350\u00b0F).<\/strong><\/span><\/div><\/li><li id=\"wprm-recipe-26704-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Butter a baking sheet and line it with parchment paper.<\/div><\/li><li id=\"wprm-recipe-26704-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sift the flour and cocoa powder together.<\/div><\/li><li id=\"wprm-recipe-26704-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Separate the egg yolks from the whites. Beat the egg whites until foamy. Once they become airy, add one third of the sugar while continuing to beat. When the whites start to hold soft peaks, add the remaining sugar in two additions. Beat well until you get a smooth, glossy meringue.<\/div><\/li><li id=\"wprm-recipe-26704-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently fold in the egg yolks in two or three additions, using an upward motion. Then carefully incorporate the flour and cocoa mixture, being careful not to deflate the batter.<\/div><\/li><li id=\"wprm-recipe-26704-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the batter to a piping bag fitted with an 8 mm (3\/8 inch) plain tip. Pipe a square about 20 cm (8 inches) wide. Smooth the surface, dust with powdered sugar, and <strong>bake for about 10 minutes.<\/strong> A toothpick inserted into the center should come out clean.<\/span><\/div><\/li><li id=\"wprm-recipe-26704-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the sponge out onto a wire rack and let it cool completely. Then cut out heart shapes that are at least 0.5 cm (1\/4 inch) smaller than the heart molds used for assembly.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Passion Fruit Cremeux<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Combine the passion fruit puree with the sugar, egg yolks, and whole eggs. Cook over low heat, whisking constantly, until the mixture thickens like a pastry cream. If you have a thermometer, cook until it reaches 84\u00b0C (183\u00b0F). The cremeux should coat the back of a spatula.<\/div><\/li><li id=\"wprm-recipe-26704-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from the heat, add the softened gelatin, mix well, and let cool to 40\u00b0C (104\u00b0F).<\/div><\/li><li id=\"wprm-recipe-26704-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the butter, mix, then blend with an immersion blender until smooth.<\/div><\/li><li id=\"wprm-recipe-26704-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Fill the inserts. Here, use eight small 3 cm (1\u00bc-inch) rounds and one small heart insert, about 1 cm (1\/2 inch) smaller on each side than the Amore heart mold. You can also pour the cremeux into a frame and cut it to the desired sizes afterward. The insert thickness should not exceed 1 cm (3\/8 inch) for the small hearts and 1.5 cm (1\/2 inch) for the Amore heart.<\/div><\/li><li id=\"wprm-recipe-26704-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Freeze overnight.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Dark Chocolate Mousse<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><u>Measure all ingredients before starting.<\/u><\/span><\/div><\/li><li id=\"wprm-recipe-26704-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bloom the gelatin in a large bowl of cold water for 10 minutes.<\/div><\/li><li id=\"wprm-recipe-26704-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Whip 215 g (7.5 oz) heavy cream to soft peaks. Return to the refrigerator.<\/div><\/li><li id=\"wprm-recipe-26704-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Melt the chocolate in the microwave or over a double boiler. Set aside.<\/div><\/li><li id=\"wprm-recipe-26704-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a saucepan, combine the milk, cream, and glucose syrup. Heat gently, stirring well, and remove from the heat as soon as the mixture starts to simmer.<\/div><\/li><li id=\"wprm-recipe-26704-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the bloomed gelatin, squeezed dry and mix well. Pour the hot mixture over the melted chocolate in three additions, straining through a fine sieve. Stir between each addition to create a smooth emulsion. Let cool to 38\u00b0C (100\u00b0F).<\/div><\/li><li id=\"wprm-recipe-26704-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Stir a small amount of the whipped cream into the chocolate mixture to loosen it, then fold it into the remaining whipped cream in three additions, using a spatula and gentle upward motions while rotating the bowl.<\/div><\/li><li id=\"wprm-recipe-26704-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the mousse to a piping bag fitted with a 1 cm (\u215c-inch) plain tip.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assembling the Mousse Cake<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pipe a layer of mousse into the molds, filling them slightly below halfway.<\/div><\/li><li id=\"wprm-recipe-26704-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Insert the passion fruit cremeux, pressing gently so the mousse rises up along the sides.<\/div><\/li><li id=\"wprm-recipe-26704-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover with a little more mousse, leaving enough space for the chocolate sponge.<\/div><\/li><li id=\"wprm-recipe-26704-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently tap the tray holding the molds on the countertop to level everything evenly.<\/div><\/li><li id=\"wprm-recipe-26704-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the sponge on top, pressing it in slightly. Freeze overnight or until ready to glaze and serve.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Red-Tinted Dark Chocolate Mirror Glaze<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">I recommend reading my detailed article on Ultra-Glossy Mirror Glaze before getting started.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bloom the powdered gelatin in 60 g (2 oz) of water and let it hydrate for 20 minutes in the refrigerator.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Alternatively, bloom gelatin sheets in a large bowl of cold water for 10 minutes.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the glucose syrup, sugar, and water in a saucepan. Bring to a boil and cook until the mixture reaches 103\u00b0C (217\u00b0F). Stir occasionally, being careful not to splash the sides of the pan. If splashes occur, clean the sides with a damp pastry brush.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Strain the hot syrup through a fine sieve over the sweetened condensed milk. If using gelatin sheets, add the bloomed gelatin, squeezed dry. Mix with a spatula, then pour the mixture over the chocolate in a tall, narrow container (such as a measuring jug or a container suitable for an immersion blender). Wait 1 minute, then gently stir with the spatula.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Blend for 3 to 4 minutes using an immersion blender. This step must be done carefully to avoid incorporating air bubbles. Keep the container slightly tilted and hold the blender at an angle, fully submerged at all times. Only lift it out at the very end.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You\u2019ll notice that blending makes the glaze smoother, more fluid, and much shinier.<\/div><\/li><li id=\"wprm-recipe-26704-step-4-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Strain the glaze through a fine sieve into an airtight container and cover it directly on the surface with plastic wrap. Refrigerate until the next day (you can also leave it in the saucepan if you plan to use it the following day).<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">The Next Day<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-26704-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the glaze to a saucepan and gently reheat it to 38\u00b0C (100\u00b0F) using a double boiler or the microwave. If using a double boiler, remove the pan from the heat from time to time, stir, then return it to the heat. This helps melt the glaze evenly without exceeding the target temperature.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from the heat and keep the glaze in the saucepan, stirring occasionally so it cools down more quickly and evenly.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">At 36\u00b0C (97\u00b0F), pour the glaze into a tall, narrow measuring jug and blend briefly to eliminate any air bubbles. The glaze should become perfectly shiny, with a mirror-like finish.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wait until it reaches 33\u201334\u00b0C (91\u201393\u00b0F) before glazing the mousse cakes. Also rely on the glaze\u2019s texture: depending on conditions, you may glaze at a slightly different temperature. In general, the ideal glazing range is between 30\u00b0C and 35\u00b0C (86\u201395\u00b0F).<\/div><\/li><li id=\"wprm-recipe-26704-step-5-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the mousse cakes from the freezer and unmold them onto a wire rack. Gently run your hand over the surface to remove any frost, then glaze immediately.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Let the excess glaze drip off for about 1 minute. Once it stops running, slide a spatula under each mousse cake to lift it. Lightly rub the base against the rack to clean up any glaze drips.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer to a serving platter or a gold cake board. I recommend watching the video to clearly see each step in action.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Decorate as desired.<\/div><\/li><li id=\"wprm-recipe-26704-step-5-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">I hope you\u2019ll love this heart-shaped chocolate and passion fruit mousse cake and feel inspired to make it for Valentine\u2019s Day or as a special birthday cake.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for your visit and your comments!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate and Passion Fruit Mousse Cake for Valentine\u2019s Day To celebrate the love you share with the one who has captured your heart, there\u2019s nothing better than making a special&hellip;<\/p>\n","protected":false},"author":3,"featured_media":23286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[8344,4477,8343],"tags":[10611,4468,11389],"class_list":["post-49492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entremets-and-cakes","category-sweet-recipes","category-valentines-day-recipe","tag-chocolate","tag-gelatin","tag-passion-fruit"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Dark Chocolate and passion fruit Mousse Cake for Valentine&#039;s Day | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"A heart-shaped chocolate and passion fruit dessert, perfect for celebrating Valentine\u2019s Day. 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