Another Valentine’s Day is nearly upon us!
Last year I made these super cute chocolate tuxedo strawberries, which were a big hit for sure! I wanted to create a rich and somewhat fancy dessert for Valentine’s Day this year. I knew I wanted to incorporate chocolate into this dessert, cause what’s Valentine’s Day without chocolate? Chocolate mousse just seemed to be the quintessential romantic dessert, so I had the main part covered. When it came time to think of some sort of garnish or additional element, what’s a more popular romantic combination than chocolate with roses?
Softly whipped cream with a hint of rosewater seemed the perfect addition. Serve up a fancy glass of this chocolate mousse with rose whipped cream to your sweetie this Valentine’s Day, and who knows what might happen next?
dark chocolate mousse
with rose whipped cream
(serves 4 – 6 depending on portion size)
8 oz / 1/2 # (225 g) dark chocolate, chopped
2 T (28 g) unsalted butter
1/4 c (64 g) hot water
1 1/4 c (312 g) heavy cream
rose whipped cream:
1/2 c (124 g) heavy cream
2 tsp granulated sugar
1/2 tsp rosewater
(you can find this in most Asian or Middle Eastern markets)
It’s chocolate mousse time! In a medium sized bowl, melt your dark chocolate, butter and water together. I found the easiest way to do this was to heat it all on high in the microwave for about a minute or so, stirring after every 20 seconds. You’re aiming for smooth and warm, not overly hot. When it’s all combined and melty, set it aside until it cools to lukewarm.
In the bowl of a stand mixer, using the whip attachment, whip the 1 1/4 cups of heavy cream until it’s at medium peaks, speed 7 (medium high) for 1 minute, followed by speed 10 (high) for 1 1/2 minutes. Dump the whipped cream over the lukewarm chocolate mixture and fold gently to combine, so that no streaks of chocolate or cream remain. From here, you can portion it into pretty glasses or bowls. This is the perfect make-ahead dessert because the mousse can be kept chilled for up to two days before serving! Just cover the glasses with plastic wrap and pop them into the fridge. Before serving, take the mousse from the fridge about an hour before you plan to serve it, so that it can come back to room temperature.
If you plan on serving the mousse immediately after making it, you can make the rose whipped cream as soon as the mousse is portioned out. If you plan on serving the mousse later, whip the cream just before serving. In the bowl of your stand mixer, using the whip attachment, whip the 1/2 cup heavy cream with the 2 teaspoons of sugar on high speed for 1-3 minutes, until it reaches medium-stiff peaks. Just when the cream is almost ready, add in the 1/2 teaspoon of rosewater and whip to incorporate. It may deflate your whipped cream a bit, but as long as it is still at soft peaks, you’re good to go! Spoon a little rose whipped cream onto each serving, grab a spoon, and dig in! The rose whipped cream is a little exotic and it totally tastes delicious with the chocolate mousse. I can’t think of a more perfect Valentine’s Day dessert! Chocolate and roses? Yes please!