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Heart of chocolate mousse with cherries and hazelnut

Chocolate heart with amaretto syrup, amarena cherries, and a crisp of chocolate and hazelnut with mascarpone-cherry cream.

Ingredients

Savarin mold heart medium
500gDebic Chocolate Mousse
100gHeering cherry liqueur
Red velvet spray

100gHeering cherry liqueur
500gCream plus mascarpone
100gSyrup of amaretto cherries
120gAmaretto amarena cherries
50gIcing sugar

100gHeering cherry liqueur
500gBoiron cherry coulis
250gWater
50gIcing sugar
9gAgar Agar

Freeze-dried cherries
Hazelnut chocolate petal
Atsina cress
Decoration mask rose

Preparation

  1. Warm the velvet spray to 30°C.
  2. Whip the chocolate mousse together with the cherry liqueur until stiff using a KitchenAid.
  3. Put the mixed mousse into piping bags.
  4. Fill the savarin heart molds with chocolate mousse and place them in the blast freezer. Keep one bag aside for decorating the plate.
  5. Unmold the frozen hearts and spray them immediately with the velvet spray.

  1. Drain the amaretto amarena cherries in a sieve. Keep the syrup and cherries separate.
  2. Finely chop some of the cherries, but keep a few aside to halve for decoration.
  3. Whip all ingredients together until stiff in the KitchenAid and put the mixture into piping bags.

  1. Mix all ingredients in a pan.
  2. Bring the mixture gently to a boil and then let it simmer for 1 minute.
  3. Pour the mixture into a container and let it cool completely in the refrigerator.
  4. Once it is completely cooled, blend it until smooth in the blender and put it into piping bags.

  1. Place the sprayed heart on the plate and pour some syrup from the amaretto amarena cherries into the center of the heart.
  2. Spread the reserved chocolate mousse into the rose mold using a small palette knife.
  3. Leave the mold around the mousse and grate freeze-dried cherries over the 'flower' of the rose. Then carefully remove the mold from the plate.
  4. Pipe a thin line of mascarpone-cherry cream on the plate and place a chocolate leaf on top.
  5. Pipe nice swirls of mascarpone-cherry cream on top of the chocolate leaf and repeat once more on top.
  6. Garnish with cherry gel, shaved freeze-dried cherry, halved amarena cherries, and atsina cress.