Red Velvet Heart with Coffee MousseVIEW ALL POSTS
The red velvet heart with coffee mousse is a soft and delicious dessert, a variant for Valentine's Day of the famous American dessert. Here’s our recipe!
Red Velvet Heart with Coffee Mousse
- 1200 calories per serving
- Difficulty: difficult
- Preparation: 60 min
- Cooking: 40 min
- Serves: 6 people
- Cost: average
- Note: + the cooling of the ganache and the resting of the cake (from a few hours to all night)
In the kitchen, when you put the heart in, you will see the results! Today we want to delight you with a spectacular cake to conquer the person you love, as you may have already guessed with the heart cake. The red velvet heart with coffee mousse is a soft and delicious dessert, a variant for Valentine's Day of the famous American dessert.
It is the ideal dessert to end a romantic dinner. Three layers of soft yogurt dough of a beautiful bright red color as per the rules of the classic red velvet cake, alternating with a velvety coffee mousse. To make this filling special and enticing, we have used real coffee beans to infuse in hot cream: the result was a rich and surprising dessert that will conquer the palate and the heart of those who will taste it!
The red velvet heart with coffee mousse will make the lovers' evening even sweeter!
For the base:
- Butter (soft) ½ cup
- Flour 1 cups + ¾ cup + 2 tbsp
- Bitter cocoa powder 1 tbsp + 1 tsp
- Food coloring (liquid) red 2 tbsp
- Eggs (medium) 2
- Vanilla bean 1
- Natural white yogurt (thick) ¾ cup + 1 tbsp
- Salt up to 1 tsp
- Sugar 1 cups + ¼ cup + 2 tbsp
- Baking soda 1 tsp
For the coffee mousse:
- Coffee beans 3 tbsp + 1 tsp
- Fresh liquid cream 2 cups + 3 tbsp
- White chocolate 2 cups + 3 tbsp
- Sugar 3 tbsp
To prepare the red velvet heart with coffee mousse, start with the mousse: in a saucepan, pour half of the cream and coffee beans, then put it on the fire and simmer gently for 10 minutes. Then turn off and leave to infuse for at least 1 hour. Coarsely chop the white chocolate and set it aside. When the infusion time has passed, filter the cream to remove the coffee beans. Add the granulated sugar, heat again, mix and pour the hot cream on the chopped white chocolate, and mix until completely dissolved. Then let the mixture cool down, covering it with plastic wrap. Then whip the cream in a mixer.
Add it to the cold cream, then cover again and leave in the fridge for 3 hours (even better if all night) to firm up. Meanwhile, dedicate yourself to the dough: pour the butter and half a dose of sugar into a mixer and work with a whisk until you obtain a light and frothy mixture.
At this point, add the eggs one at a time, then when they are absorbed pour in the other half of sugar. Add the cocoa to the dough, also add the seeds of the vanilla bean and the coloring. Sift the flour and baking soda. Then add the powders to the mixture one tablespoon at a time, continuing to work with the whisk until they are completely absorbed. Meanwhile, in a small bowl, mix the yogurt with the salt and add it to the dough, mixing with a spatula to do it carefully.
Grease two heart-shaped bottomless molds with a kitchen brush. Place the shapes on a dripping pan lined with parchment paper and pour the dough inside, leveling it with a spatula. Then bake in a preheated static oven at 350F for about 25-30 minutes (320F for 15-20 minutes if the oven is ventilated). When the hearts are cooked, take them out of the oven and let them cool completely.
Once they are completely cold, with a long knife, remove half an inch from the top of the hearts (so as to eliminate the darker and irregular part) and keep it aside: it will be used for decoration. Then divide each piece in half to obtain 4 bases in total. At this point, the cake can be stuffed: place the coffee mousse in a sac-à-poche with a smooth nozzle and fill the first base, distributing the cream starting from the side dish to the center.
Cover with another heart base and continue with a layer of cream, then continue with the other two bases and the cream until ending with a layer of coffee cream, distributing the mixture also on the edges of the cake with a spatula. Before moving on to the rest of the decoration, place the cake in the fridge for 5-6 hours (or in the freezer for 4 hours).
After the necessary time, chop the upper layer of the bases that you had set aside and with the powder obtained, decorate the sides of the red velvet. You can complete the decoration of the heart as you wish: for example, we have chosen to make tufts of whipped cream created with a sac-à-poche with a star-shaped nozzle and lay some red sugar hearts. To make the red velvet heart even more delicious, we made some white chocolate flakes with a vegetable peeler, and we distributed them evenly on the surface of the cake. You just have to taste together with your loved one the cake called the red velvet heart with coffee mousse!
The red velvet heart with coffee mousse can be kept for 3 days in the refrigerator, under a glass bell so that it does not dry out and does not absorb the smells of the fridge.
It can be kept in the freezer after the decoration with the cream for about 1 week. Then you can defrost it in the refrigerator before decorating and serving it.
The mousse can be kept in the refrigerator for a maximum of 2 days.
You can fill the red velvet heart with the cream you prefer, such as chantilly or chocolate custard. If, on the other hand, you want to make the coffee mousse even more aromatic, try to leave some cardamom berries to fuse with the beans!