Valentine's Day Dessert Recipes

3 desserts for a sweet Valentine's Day

Valentine's Day is just around the corner, and what better way to celebrate love than indulging in exquisite desserts created in collaboration with the renowned Belgian chef, Lieven Lootens? Our limited edition chocolate hearts set the stage for three delectable recipes that are sure to win hearts. So, put on your apron and get ready to create some culinary magic for your special someone!

White Chocolate Mousse

WHITE CHOCOLATE MOUSSE WITH ROSE MIRROR AND HIBISCUS CRUNCH

INGREDIENTS WHITE CHOCOLATE MOUSSE

250 g white chocolate

60 g egg yolk

150 g egg white

50 g sugar

To create the delicate white chocolate mousse, begin by melting the chocolate over a low heat while stirring continuously. While the chocolate melts, whip the egg yolks with half of the sugar. In a separate bowl, whip the egg whites with the remaining sugar. Gently fold the egg yolk mixture into the melted chocolate, followed by the whipped egg whites. Refrigerate the chocolate mousse before serving.

INGREDIENTS ROSE MIRROR

500 g rose jam

500 g hibiscus tea

5 gelatin sheets

Soak the gelatin sheets in cold water, squeeze out excess water, and dissolve them in warm hibiscus tea. Add rose jam to the mixture and let it set until firm.

INGREDIENTS HIBISCUS CRUNCH

40 g malto

60 g powdered sugar

80 g isomalt

265 g concentrated hibiscus tea

Combine all ingredients in the Thermomix, heating the mixture for 4 minutes at 176°F. Spread the mixture onto a Silpat in the shape of small hearts and allow it to dry for 72 hours at 131°F.

PRESENTATION

For an enchanting presentation, skillfully shape a quenelle of the white chocolate mousse. Enhance the visual appeal by gently warming the rose jam, letting it cool until it achieves a velvety consistency. With an artful touch, pour the lukewarm rose jam over the quenelle, creating a luscious and inviting layer. To complete this delightful creation, artfully arrange the heart-shaped hibiscus accents on top, providing a burst of color and texture that elevates the dessert's aesthetic allure.

Chocoolate Sorbet

WARM CHOCOLATE MOUSSE WITH ROSE FOAM, SUGARED ROSE PETALS, COOKIES & CREAM

INGREDIENTS CHOCOLATE MOUSSE

100 g cream

50 g sugar

150 g egg whites

300 g 70% cocoa chocolate

Heat the cream, sugar, and egg whites in the Thermomix until reaching 158°F. Add the melted chocolate and pour the mixture into a siphon bottle with two pressure cartridges. Store in a warm place at 122°F.

INGREDIENTS ROSE FOAM

20 g rosewater

50 g sugar

20 g hibiscus tea

80 g water

50 g raspberry coulis

20 g proespuma frio

Bring the water to a boil with the sugar and let it cool back to room temperature. Start by adding the proespuma and emulsify thoroughly, then add all other ingredients and mix again thoroughly. Transfer this mixture into a siphon bottle with two pressure cartridges and refrigerate for later use.

INGREDIENTS SUGARED ROSE PETALS

50 rose petals from a fragrant red rose variety

1 egg white

50 g powdered sugar

Coat the fresh rose petals with beaten egg white using a brush and sprinkle a layer of powdered sugar over them. Allow them to dry at 122°F for approximately three hours.

INGREDIENTS COOKIES AND CREAM

10 cl orange juice

500 g powdered sugar

400 g flour

200 g butter

100 g cream

5 cl lemon juice

30 g powdered sugar

Mix melted butter with flour, powdered sugar, and orange juice. Spread onto a baking sheet and bake until crispy for 10 minutes at 356°F. Crumble the cookies after cooling and semi-whip the cream with sugar and lemon. Mix the cookies into this cream.

PRESENTATION

Place a spoonful of cookies and cream at the bottom of a bowl. Pipe the warm chocolate mousse on top, followed by the cold rose foam, and finish by delicately placing the sugared rose petals.

Chocoolate Sorbet

CHOCOLATE SORBET, CANDIED YUZU ZESTS, AND YUZU SABAYON

INGREDIENTS CHOCOLATE SORBET

85 cl water

40 g milk powder

50 g inverted sugar

145 g sugar

12 g glucose powder

5 g stabilizer

150 g 80% cocoa chocolate

To create the delicate white chocolate mousse, begin by melting the chocolate over a low heat while stirring continuously. While the chocolate melts, whip the egg yolks with half of the sugar. In a separate bowl, whip the egg whites with the remaining sugar. Gently fold the egg yolk mixture into the melted chocolate, followed by the whipped egg whites. Refrigerate the chocolate mousse before serving.

INGREDIENTS CANDIED YUZU

Peels of yuzu mandarins

Cooked in sugar water and cut into strips

INGREDIENTS YUZU SABAYON

132 g sake

55 g yuzu juice

65 g sugar

150 g egg yolks

Heat all ingredients for the chocolate sorbet to 185°F in the Thermomix for 3 minutes. Pour into a Pacojet beaker, freeze, and churn. Warm the sake in a saucepan with the sugar until the sugar is dissolved. Add all ingredients and whisk until light and airy.

PRESENTATION

Place one or two quenelles of chocolate sorbet in a tall glass and spoon the still-warm yuzu sabayon over it. Finish by garnishing with the candied yuzu strips.

Embark on a journey of love this Valentine's Day with these three divine dessert creations by renowned Belgian chef Lieven Lootens. From the delicate white chocolate mousse to the comforting warm chocolate mousse and the exquisite chocolate sorbet, each recipe is a masterpiece of flavors. Let these desserts, paired with the finest Neuhaus chocolates, be the sweet highlight of your celebration, creating lasting memories of love and indulgence. Happy Valentine's Day!

Love Letter Box

The romantic limited-edition Inspired by Roses is a love letter to be savored. For this Valentine's Day, together with the renowned Belgian flower chef Lieven Lootens (‘t Aards Paradijs), we crafted three rose-inspired white, milk and dark chocolate hearts that say far more than a thousand words.

Neuhaus Chocolates Love letter box