Welcome to How To Cook That I'm Ann Reardon
And today we are making a yummy white chocolate mousse dessert with the Heart Eyes Smiley
Face Emoji on every slice.
To make the heart eyes we're going to need some cream, egg yolks, white chocolate, raspberries,
gelatin, water and sugar.
Pour the gelatin into the water and stir that through.
I'll put all the recipe quantities on the howtocookthat.net website for you in grams
and ounces and cups and I'll link to that below.
Add the sugar to your egg yolks and whisk them together.
And then put a sieve over the chocolate, we'll need that in a minute.
Pour the cream into a saucepan and add the raspberries to that.
And heat until it until it just starts to boil.
Pour about half of that into the egg mixture and whisk it until it is combined.
And then pour that back into the pan and heat it for just 1 minute only then then turn off
the heat and add in the gelatin straight away.
The heat of the cream is going to melt the gelatin until you have no lumps left.
And then you're going to pour the mixture through a sieve onto the chocolate.
Now the sieve will just filter out all of those raspberry seeds so we end up with a
nice smooth raspberry cremeux.
Wait a couple of minutes and then stir through that white chocolate that will now be melted.
Now we don't want our eyes to be this colour we want them red hearts so you're going to
need to add some red food colouring and mix that through.
Pour that into a lined tray and then we are going to put that into the freezer.
Now to make our smiley mouth we are going to need chocolate, cream, sugar, egg yolks,
water and gelatin.
Add your gelatin to the water and stir it through quickly so you don't end up with any
lumps then leave that to absorb the water.
Add the sugar to your yolks and whisk them together.
And then place the cream in the saucepan and heat it until it just starts to boil, now
you do need to watch the cream to make sure it doesn't boil over.
Then whisk some of that into the egg yolks stirring really well, then add that back into
the pan just like we did when we were making the hearts.
Return it to the heat for just a minute or until when you tip it you can see it it just
starting to thicken at the bottom.
Immediately remove it from the heat, add the gelatin and stir that through to melt it and
then pour it over the chocolate.
This makes a nice dessert on its own too, you can just make this bit and pour it into
small serving glasses if you like.
To make a smiley mouth pour it into a round container up to half way.
And then close the top and tip it over.
Now when you look from the end you can see we have a smiley mouth shape, and you'll need
to put that in the freezer too.
For the eyes we are going to need a heart cutter, you can either buy one or you can
make your own like I have out of aluminium.
And I'll link you on the recipe post the details of how you can make your own cookie cutters.
To make the glaze that's going over the outside of the dessert, we need cream, sugar, white
chocolate, orange juice, cornflour, glucose syrup and gelatin to make it set.
Add three tablespoons of the orange juice to the gelatin and stir it through quickly.
And then add 2 tablespoons to the cornflour and mix that up making sure there are no lumps
of cornflour.
Put the glucose syrup and the sugar into a pan and stir that over high heat and keep
stirring that until the sugar is dissolved and it looks clear.
Add in the cornflour mixture and add in the rest of the orange juice and stir until the
mixture boils, being careful not to let it boil over.
Then add in the gelatin and let it melt.
And then pour in the chocolate and leave it unstirred for a couple of minutes so it can
heat up.
When you come back it will of melted and you can stir it through.
There have been lots of comments on my nails lately, these nail wraps are called Sugar
Sweet and I'll link you below to where you can get them from.
I'm also giving some packs of nail wraps and I'll put a link to the entry form below in
the description so you can enter there.
Add the cream and our glaze is ready.
Now if you want it to be a brighter orange then of course you can just add in a drop
of orange food colouring and mixt that through.
The next day your smiley mouth will be frozen.
And to get it out of the container we are going to need to run it under some hot water.
This just melts the outside layer so that we can get the chocolate cremeux out.
Now that it is loosened you can just use a spatula and poke that all the way around the
edge to make sure it is free.
And then poke a skewer into the top of the mouth and this is so we can hold it in place
on our Emoji face and also you can use it here to help you pull it out of the container.
Now you will need a round container to make your actual Emoji face.
This one is just a cookie jar that I found on sale at the shops.
You can use whatever you can find as long as it has straight edges.
Add the mouth into place.
And then to stop it from faaaalling over, add some tape across the jar and then place
it back into the freezer.
Use the foil to lift the raspberry cremeux out of the tray.
And then cut out heart shapes, now because my cutter is homemade I am putting a bowl
over the top it as I push it down to make it smooth on my hand.
Then you can lift it up and push the heart out of the cutter.
Continue to cut lots of hearts and then take some of the off-cuts and put it in a bowl
and just melt that in the microwave.
Now you want to use that melted raspberry cremeux to glue the other hearts together
in a stack.
How don't forget you have two eyes so you're going to need two stacks.
And the taller the stacks get you're going to need something to lean it against to hold
it up.
Once you're at the height of the cookie jar take a skewer and poke it down through the
middle of the hearts.
And then you can add them into place in your container and again you're going to need some
tape to hold them into place.
Then you can put the back into the freezer while we make the mousse.
For the mousse we need cream, more cream that we'll use later in the recipe.
Your gelatin and your water, just mix those together and leave them to bloom.
Some white chocolate and then in another bowl whisk together the egg yolks, cornflour and
sugar.
Place the cream into a pan and heat it until it just starts to boil.
Whisk that into the egg yolk mixture, then pour that back into the pan.
Stir it over the heat for just one minute more.
Then remove it and add in the gelatin and stir that through until it is all melted.
Then add in the white chocolate, leave it for a moment then stir it through.
Now add in some yellow food colouring until you have that emoji yellow colour.
Then we want to leave that to cool to room temperature.
You can speed that up by putting the bottom of the pan in cool water.
Once it is cooled whip the remaining cream until you get soft peaks.
And then fold that into your mousse just to aerate it.
By now your eyes and mouth will have frozen to the bottom of your container, so you can
remove the tape and they'll stay there.
And to make it easier to get it out I am going to add some plastic around the outside of
the container.
Then pour in the mousse right up to the top and then put that in the freezer.
Freezing it just makes it easy to handle and it also helps with the glazing.
Once it is frozen place the base of the container in warm water until it is loosened.
Then pull the dessert out.
Now you won't be able to get the skewers out while it is frozen, we will pull those out
later once it is defrosted.
Place two glasses in a tray and balance the dessert on top.
I am a bit worried that this might fall off while we glaze it.
Spoon over generous scoops of your glaze.
It is important that the glaze is at room temperature.
If it is too hot it will melt a layer of the desert and slide off.
If it's too cold it won't flow over the dessert.
Once the first layer is set I like to give it a second coat to make it nice and even.
Now for the tricky part, lift it and place it on your serving platter.
Then to stop it rolling you can add some crumbs along each side.
And then leave it in the fridge to defrost
To decorate the ends spread out some white chocolate and then using a cake turntable
spin it and pipe on a spiral of orange coloured chocolate.
Then lift up your baking paper and tap it back down to smooth it.
Just keep tapping it and that will just make that orange meld into white there.
Once that is starting to set, place a bowl over the top and cut around it to make a nice
neat circle.
And then to stop our chocolate curling as it sets put some more baking paper and a flat
weight like a chopping board on top of that.
Once your dessert has defrosted you can pull out those skewers.
One at a time...
And now you can add the chocolate swirl over the end to hide where the glaze is not smooth
from where our skewers were in the way.
Slice into your dessert to reveal your Heart Emoji Smiley Face - now you can do whatever
emoji you like but I see a lots of these in the comments all the time and I wanted to
make a special one for you to let you guys know how much I appreciate the love you send
to me in the comments and also how encouraging and welcoming you are to each other in the
comments as well.
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