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February 14th – 8. Me – 0.

February 12, 2016
Katie Yen

Valentine’s Day: the phrase itself invokes quite a few different reactions depending on who you’re speaking to. Many people brush it off as a commercialized holiday where you get overpriced mediocre meals at fancy restaurants. Other people, of course, enjoy the chance to celebrate love or something to that effect. I do not claim to be an expert on either category since, for me, the holiday has been a rather tumultuous affair over the years. Planning for this day for the last eight years has filled me with more stress and anxiety than my own wedding did. That is, of course, because for the last eight years I have worked as a chocolatier. There are many holidays that are busy for a chocolatier. Christmas, Easter, even Mother’s Day can all be quite the strenuous events, but nothing can hold a candle to Valentine’s Day. There would be months of planning to prepare for this day, along with countless hours of overtime, unexpected orders that would clean us out of the salted caramels or boozy bonbon collection and of course the mad rush to restock all of the over 60 items that were sold in the boutique on the 14th. All. Day. Long. Then there was dinner service where I would switch gears and plate desserts for the next four hours. Ah the joys of restaurant life.

All that to say, I don’t get particularly sentimental about one day that is set aside to give flowers, chocolates (thank you?) and cards. And yet, this year I find myself thinking more about it with a certain fondness. It doesn’t hurt that I have gone from making bonbons to bars, a significantly longer lasting product. Or that our product line is simpler and more focused. But no, I am thinking about how this is the last year that my husband and I will have, just the two of us, before we have a baby and so much changes in our lives. We are starting to not take these moments for granted. And being the type of person that rolls their eyes at lavish displays of affections and sentiment, (“No you’re Shmoopie!”) I will stop there. But I hope that this serves as an encouragement to all the cynics out there. For anyone burned by Valentine’s in the past, for all the singles out there, or anyone who’s love life looks more Leave it to Beaver than Dirty Dancing, this is the recipe for you. It is a decadent chocolate raspberry mousse that is perfect for impressing that special someone even if that special someone happens to be you. So enjoy this weekend, do something sweet for someone you love and please don’t forget to treat yo’ self. You don’t know what next year will bring.

Chocolate Raspberry Mousse


  • ¼ c sugar
  • ⅛ c water
  • 7 egg yolks
  • 1 whole egg
  • 4.5 oz 67% Harper Macaw dark chocolate, melted
  • ½ c seedless raspberry jam, warmed
  • 1 c heavy cream

Preparation Method 

Whip heavy cream till very soft peaks are reached. Be careful not to over whip as this will create air bubbles and cause the mousse to taste heavy and dense. Chill. 


Bring the sugar and water to a boil and cook over low heat till thermometer reaches 120 degrees celsius.


As the sugar syrup is cooking, whisk the yolks and egg in a stand mixer on high for five minutes.DSC_3492

Once the sugar syrup reaches 120 degrees celsius, drizzle slowly into the eggs as they are whisking on high speed. Pour down the side of the bowl so the whisk doesn’t catch the stream.


Continue to whisk until the eggs and sugar syrup have cooled down, about 5 minutes. You can test this by touching the side of the bowl.


Meanwhile combine the melted chocolate and warmed raspberry jam.


Once the egg mixture has cooled, slow the speed down to low and gradually add the chocolate raspberry mixture.


After everything is incorporated, remove bowl from stand mixer.

With a spatula, gently fold in one third of the whipped cream until everything is incorporated, continue with the second third and the last third.


Spoon into serving dishes or bowls and refrigerate.


*The flavor of this mousse will only get better after 1-2 days. Best served at room temperature. Enjoy as is or, if you want to get fancy, with your favorite brownie, an extra spoonful of raspberry jam and whipped cream.



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Pure Brazilian Dark Blend, 80%



Pure Brazilian Dark Blend, 80%



Pure Brazilian Dark Blend, 80%