Chocolate Hearts with Baileys Mousse and Blueberry Mousse

For the chocolate hearts, melt the chocolate coating and fill one of the heart halves to 5 mm below the edge. Close and turn a few times. Cool in between and turn every minute.

Then place in the freezer for about 1 hour.

Then open carefully. Repeat the whole thing again (or buy 4 heart molds).

For the Baileys mousse, beat egg and yolks over a water bath until very foamy. Remove from heat and stir until cool.

Melt chocolate over water bath, stir in Baileys and remove from heat. Then stir into egg mixture.

Soak 3 sheets of gelatin in cold water.

Pour 3-4 tablespoons of the whipped cream into a saucepan. Squeeze the gelatine and let it melt. Stir into the Baileys mixture.

Whip the cream until stiff and fold in.

For the blueberry puree, boil the blueberries with the water and syrup for about 5 minutes. Mix the starch with a little water and add to the blueberries until the mixture thickens. Allow to cool.

Melt a hole in the heart with a heated hole nozzle. Take a piping bag with this hole nozzle and first fill in the blueberry puree, then fill up with the Baileys mousse.

Seal with a blob of chocolate coating. Whip remaining whipped cream and arrange with the heart.

Paint with gold color mixed with red and add glitter on top.

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