Hearts of Love (Seabourn)

1 oz / 28 grams dark chocolate couverture / chips or finely chopped

1.5 oz / 40 grams unsalted butter

1 oz / 28 grams all-purpose flour

3 oz / 80 grams white sugar

0.5 oz / 15 grams unsweetened cocoa powder

1 medium, whole egg

¼ teaspoon baking powder

2 drops vanilla extract

2.5 oz / 70 grams white chocolate couverture / chips or finely chopped

3.5 oz / 100 grams heavy whipping cream

2 oz / 55 grams milk chocolate couverture / chips or finely chopped

3.5 oz / 100 grams heavy whipping cream

2 oz / 55 grams white sugar

3 tablespoons water

3.5 oz / 100 grams raspberries, fresh

1 teaspoon raspberry liqueur (optional)

2 handfuls raspberries, fresh

Powdered sugar

White chocolate, shavings

Edible rose petals

Preheat the oven to 350° Fahrenheit / 175° Celsius

Line a square baking sheet pan with parchment paper, leaving an overhang on two opposite sides. This helps when removing the baked brownies from the pan, once cooled.

Spray the parchment paper with cooking spray.

Place the dark chocolate couverture and butter in a metal bowl and then transfer the metal bowl above a hot water bath and melt the dark chocolate and butter, stirring occasionally. Then remove from water bath and set aside.

Add the cocoa powder, sugar, eggs, vanilla extract and flour to the melted chocolate/butter mixture and whisk to combine.

Pour the brownie batter (finger thick) into the prepared baking sheet pan and smooth the surface with a rubber spatula and let rest for 5 minutes.

Bake the brownies for 20-25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs. Note, as a visual test, brownies are done when the edges will look dry and the middle still looks slightly under baked.

Allow brownies to cool in the baking sheet pan for 15-30 minutes.

For the cleanest lines when cutting, place them into the freezer for 15-20 minutes to firm up.

Cut the baked brownies with a heart-shaped cookie cutter into desired pieces and set aside.

Heat the sugar, water and raspberries (and raspberry liqueur if using) in a small saucepan over medium heat and cook, stirring from time to time, until the sugar dissolves and the raspberries have cooked into a completely sauce texture, about 5 minutes.

Remove from the heat and strain through a fine mesh sieve to remove the seeds and set aside.

Note: The coulis / sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

Once completely cold transfer the raspberry coulis / sauce into a small zip lock plastic bag (or use a small plastic piping bag) and cut a very small hole in the corner of the bag and set aside.

Place finely chopped milk chocolate into a metal bowl.

In a small saucepan heat the heavy cream on the stovetop until just hot (do not boil).

Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the milk chocolate. Let the two sit for 2-3 minutes before stirring.

Stir until smooth and transfer to the refrigerator and let it completely cool for about 30 min.

Place finely chopped white chocolate into a metal bowl.

In a small saucepan heat the heavy cream on the stovetop until just hot (do not boil).

Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the white chocolate. Let the two sit for 2-3 minutes before stirring.

Stir until smooth and transfer to the refrigerator and let it completely cool for about 30 min.

Remove the milk chocolate / heavy cream mixture from the refrigerator.

Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment add the chilled milk chocolate and heavy cream mixture and whisk at medium-high speed, until the mixture turns to a soft peaks like you would make whipped cream. It will take about 3-4 minutes.

Once you see the milk chocolate mixture turns thicker, nice and shiny; stop immediately and set aside.

Remove white chocolate / heavy cream mixture from refrigerator.

Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment add the chilled white chocolate / heavy cream mixture and whisk at medium-high speed, until the mixture turns to a soft peaks like you would make whipped cream. It will take about 3-4 minutes.

Once you see the white chocolate mixture turns thicker, nice and shiny; stop immediately and set aside.

Tip – If you over beat/whisk the chocolate mousse mixture, it will break and create small lumps in the mousse and lose its shine. This is not a problem. Just heat up and melt the chocolate mixture again in a small saucepan on the stovetop and then chill and whisk again, and watch this time not to over beat/whisk it.

Place the dark chocolate brownie heart in the plate center.

Spoon some of the milk chocolate mousse on the brownie top center and spread the mousse evenly over the brownie with a small palette knife / or back of a spoon.

Assemble the fresh raspberries onto the milk chocolate mousse covered brownie heart and dust with some powdered sugar.

Use a small teaspoon to create a little “quenelle” of the white chocolate mousse and place one nicely on top of the raspberries. (Instead of a “quenelle” you can also use a piping bag and pipe the white chocolate mousse over the raspberries to decorate nicely.)

Using a micro-plane grater or fine vegetable grater, grate some white chocolate couverture shavings over the white chocolate mousse as extra décor and texture.

Then dot small amounts of raspberry coulis / sauce onto the plate.

Lastly run a toothpick through the raspberry coulis dots to create cute little hearts.

To serve, garnish with edible rose petals and enjoy!