I can’t get over how good this Dark Chocolate Mousse is…topped with sweet berry wine jam and buttery pieces of hazelnut shortbread!
Happy Valentine’s Day, everyone! I made this dark chocolate mousse over the weekend (and snacked on way too much of it while watching the Olympic figure skating team event), and am so excited to be sharing it with you for Valentine’s Day!
I knew I wanted to make a mousse, but needed a few components to make this dessert extra special. That’s where the berry wine jam and hazelnut shortbread come in.
The berry wine jam is sweet and has this intensely rich flavor from the red wine. I could basically eat it by the spoonful! The dark chocolate mousse works perfectly with it, and I highly recommend making sure to get a little of both in each bite.
Then there’s the hazelnut shortbread. I started with a base shortbread recipe (see these heart-shaped cookies from last year) and then added some freshly ground roasted hazelnuts. This gives the shortbread a really fragrant, nutty flavor.
I almost didn’t have enough shortbread to use with the mousse because I was eating it warm straight from the oven! It’s buttery and stays really soft because I bake it in a baking dish, creating the perfect texture. I break apart the shortbread once its cooled, but leave the pieces fairly large so you can really get the shortbread effect.
And then paired with the dark chocolate mousse and berry wine jam? SO GOOD.
I really ate way too much of this, but I couldn’t help it. The flavors and textures of this recipe are everything I absolutely love.
So, if you’re cooking at home tonight for Valentine’s Day, I definitely recommend picking up these ingredients and whipping up a very special mousse for dessert!!
- 5 oz raw hazelnuts
- 8 oz butter, softened
- ½ cup sugar
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- 10 oz strawberries
- 10 oz blueberries
- 5 oz sugar
- 1 cup red wine
- 12 oz dark chocolate, roughly chopped
- 8 oz egg yolks (approximately 12-14 eggs)
- 1 oz sugar
- 8 oz egg whites
- 3 oz sugar
- 1 cup heavy whipping cream
- 1 tsp sugar
- rose petals (optional), to garnish
- Preheat the oven to 400F. Line a sheet pan with foil. Spread the hazelnuts evenly onto the pan. Roast the hazelnuts for 10 minutes. Let cool slightly. When still warm, aggressively rub the hazelnuts with a dish towel to remove the skins (there will still be some skins left on; this is fine). Fully let the hazelnuts cool. Process 4 ounces of them in a food processor until they resemble fine crumbs. Reserve the remaining 1 ounce of hazelnuts for garnish.
- Lower the oven temperature to 350F. In the base of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the butter and sugar together until smooth and fluffy. Mix in the vanilla. Gradually add the flour and salt, mixing on low speed first and then faster once all the flour is added. Scrape down the sides of the bowl as needed. Add in the ground roasted hazelnuts and mix just until incorporated.
- Grease a 9”x13” baking dish with butter. Press the shortbread mixture into the dish, creating an even, flat layer of shortbread. Bake for 14-15 minutes until set. Let the shortbread cool. Crumble into medium-size pieces.
- In a saucepan, combine the strawberries, blueberries, sugar, and red wine. Bring the mixture to a boil over medium-high heat, stirring so that the sugar dissolves. Lower the heat to a simmer and cook for about 30 minutes until the berries have burst, the wine has reduced, and the mixture has thickened into a jam-like consistency. Let cool.
- Melt the dark chocolate in a large stainless-steel bowl over a double boiler until it reaches 115F (you may need to melt in and then let it cool slightly to come down to that temperature). Meanwhile, whip the egg yolks and 1 oz of sugar together using a whisk or hand mixer until light and fluffy. In the base of a stand mixer, combine the egg whites and 3 oz of sugar. Using a whisk attachment, whip to medium peaks.
- Gradually fold the egg yolks into the melted chocolate, working the mixture with a rubber spatula until combined. Gradually fold the egg whites in next. Quickly rinse out the stand mixer bowl and wipe dry. Add the heavy whipping cream. Using a whisk attachment, whip until foamy. Add the sugar. Continue to whip the cream until soft peaks. Fold the whipped cream into the chocolate mixture.
- Transfer the mousse to a piping bag (you can also use a zip-lock bag, simply by adding the mousse into the bag and then using scissors to cut a tip off the corner). Alternatively, you could simply use a spoon. Pipe or spoon half of the mousse into the base of 6 glasses or bowls, filling each one up only half way. Top the mousse with a spoonful of berry wine jam and a good handful of crumbled hazelnut shortbread. Pipe or spoon the rest of the mousse on top, filling the glasses or bowls up to the edge. Spoon the remaining berry wine jam on top and sprinkle a few more crumbles of hazelnut shortbread. Garnish with the extra roasted hazelnuts and a few rose petals (optional).
- To make more layers, simply pipe or spoon the mousse in thirds, filling each layer with more jam and shortbread.