Heart Shaped Chocolate Dessert With Mirror Glaze

Heart Shaped Chocolate dessert with mirror glaze is something special you can make for the best person in your life!

This Mirror Glaze Cake was first published on our blog before Valentine's Day.

But why wait till the Valentine's Day to surprise each other? This is a perfect time to make dessert at home! You will learn how to temper chocolate, how to make a mirror glaze and delicious white chocolate dessert!

For a special presentation, this dessert opens in front of your eyes, when you pour hot sauce.

Open your heart to someone special!

To make 4 hearts you will need:

White chocolate mousse:
83 g white chocolate (chopped)
117 ml heavy cream
1 pinch of salt
1 tsp powdered gelatin
0,5 tbsp water
0,5 tbsp dried strawberries

Base:
35 g biscuits
1 tbs butter salted (melted)

Red mirror glaze:
67 g sweetened condensed milk
107 g granulated sugar
50 g water
117 g white chocolate chopped
6 g gelatin
1/6 cup water
4 drops red gel food coloring

For decoration:
1 tsp desiccated coconut crumbs
600 g chocolate
1,5 tsp dried strawberries (optional)

Strawberry sauce: 1 cup

You will need a food processor (or you can put biscuits in a plastic bag and roll with a rolling pin).

In a food processor (if you're using) put biscuits and process until crumbs.

Add melted butter and process until it looks like wet sand.

Distribute biscuit mixture to silicone heart molds and press to the bottom with the spoon.

Put hearts in the refrigerator.

Combine gelatin with water in a small glass. Set it aside to bloom for 5 minutes.

Meanwhile, in a medium size microwave-safe bowl combine white chocolate with 33 ml heavy cream and a pinch of salt. Microwave 20 seconds, stir, microwave again 20 seconds, stir again until smooth and melted. Repeat, if needed. Let it cool a little, stirring occasionally.

In another cup or bowl, whip leftover heavy cream until stiff peaks.

Microwave gelatin for 10 seconds and add it to the white chocolate mousse, stir until incorporated.

Fold whipped cream into the white chocolate mix in batches. Add whipped cream until fully incorporated.

Fold in dried strawberries. Remove silicone heart molds from fridge and add the white chocolate mousse. Make the top even with a spatula!

Let the hearts set in the fridge for at least 2 hours or better overnight before making and pouring the glaze!

Temper the chocolate. Set 30% or 180 g of chocolate aside. Work in a cool place.

On the double boiler (the pan with a little water and heat-proof bowl with chocolate on top) melt leftover chocolate until it almost melted or if you want to be precise - the temperature should be 115 F / 46 C. Remove from heat immediately, add remaining chocolate and stir for 15-20 minutes until cooled, and the temperature should be 88 F / 31 C.

Prepare A4 carton (4 pieces for 4 desserts), covered with parchment paper. Pour the chocolate on paper and smooth with the spatula as thin as possible. Holding a a template in one hand, cut the one side of the leaves with a knife. Rotate the paper and cut the other side of the leaves, leaves should be 4 inch / 10 cm long.

Sprinkle dried strawberries on the leaves. Place the carton in the bigger ring mold and between the bottles, so that they are in semicircle. You will need approximately 10 leaves per serving, make some extra in case they brake. You can also remelt and re-temper the leftovers to make more leaves.

Then pour leftover part of chocolate on a flat tray with parchment paper. Smooth with an off-set spatula. Use a small ring to cut the discs - one per serving.

Let the chocolate set. Then cut again with the knife and place on the serving plates.

Remove the chocolate leaves.

Combine gelatin with 1/6 cup water. Set aside to bloom for 5 minutes.

In a small sauce pan mix condensed milk with water and sugar. Heat on low and bring it to simmer. Remove from heat, add bloomed gelatin and stir until melted.

In a large heat proof bowl add chopped chocolate. Add the hot mixture from the saucepan and let the chocolate sit for 5 minutes. Add desired amount of red gel coloring and use the immersion blender or whisk until smooth. You can add more coloring, if needed. Sieve the mixture into the pouring jar to remove any lumps or bubbles.

Let the mirror glaze cool and thicken. It should be about 91 F / 33 C before pouring.

Remove desserts from molds and make edges smooth with a knife, if needed. Put the set desserts on the small glass (upside down) and on the plate.

Pour the glaze on the hearts and let them set for 20 minutes. Let the jar with the glaze sit in a very warm water, stirring occasionally. If possible, check the temperature of the glaze before pouring the second layer. Let the second layer set for 20 minutes more. Add one more layer if needed.

Let the desserts set at room temperature.

Place on the plate and add desiccated coconut to the bottom of desserts.

With a help of cake spatula place the heart on the chocolate disc. Don't touch the glaze!

Melt a little bit of chocolate and dip one side of the chocolate leaf.

Place the leaf to the disc and wait for it to stick. Work in a cool place, use gloves, if needed.

Repeat the process with other leaves until all the hearts are hidden. You will need around 9 leaves per serving.

Place desserts in the fridge until ready to serve.

Heat the strawberry sauce until almost boiling.

Pour around the heart and wait until it melts the chocolate leaves and reveals your heart!