When you have leftover chocolate, pour it out a cookie sheet lined with
parchment. Using a lemon zester, draw it across the chocolate. You'll get nice
little squiggles to decorate with.
Chocolate Mousse Hearts
10 oz. good quality white chocolate (such as Lindt or Baker's), chopped
8 oz. semisweet chocolate, chopped
7 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
3 T. unsalted butter
1/3 C. sugar
2 T. water
1 T. light corn syrup
2 large egg whites
1/8 t. cream of tartar
1/2 C. chilled whipping cream
1 t. vanilla extract
Turn two 15 x 10 inch baking sheets bottom side up. Dab butter on corners. Cover
each pan bottom with parchment paper; press paper into butter to anchor.
Stir white chocolate in top of double boiler over barely simmering water until
melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet
chocolate in clean top of double boiler over simmering water until melted.
Spread semisweet chocolate over second sheet of parchment. Chill both sheets
until chocolates are dry but still slightly flexible when edge of parchment is
lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do
not let chocolate harden completely).
Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into
chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill
until firm, about 30 minutes.
Combine both chocolates and butter in small saucepan. Stir over low heat until
smooth. Cool slightly.
Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir
over low heat until sugar dissolves. Increase heat; boil until candy thermometer
registers 238°F, tilting pan if necessary to submerge bulb of thermometer and
brushing down sides of pan with wet pastry brush, about 4
Meanwhile, using electric mixer, beat egg whites and cream of tartar in a large
bowl until soft peaks form. Gradually add boiling syrup to whites, beating until
firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold
chocolate mixture into cooled meringue.
Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate
mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day
ahead. Cover separately; keep chilled.)
Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around
hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and
chill; transfer trimmings to small saucepan and reserve. Repeat cutting out
hearts from second sheet, reserving trimmings in another small saucepan.
Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving
1/2 inch border. Top each with another chocolate heart. Refrigerate.
Using fork, stir dark chocolate trimmings over very low heat just until melted.
Using another fork, stir white chocolate trimmings over very low heat just until
melted. Using another fork, stir white chocolate trimmings
over very low heat just until melted.
Dip tines of fork into dark chocolate; wave fork over hearts to form pattern.
Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.