Chocolate texture hearts

Flourless chocolate sponge

1. Melt the chocolate with the butter.
2. Whisk the egg whites and add some of them to the chocolate and butter. Add the yolks and mix well.
3. Fold in the rest of the whites gently.
4. Bake in a 30 × 40 tin at 180 °C for about 12-15 min.
5. Leave to cool completely and cut out with a heart-shaped cutter.

Frozen chocolate mousse

1. Whisk the egg whites with the sugar into a meringue.
2. Melt the chocolate and whip the cream.
3. Add some of the whipped cream to the chocolate.
4. Gently fold in the meringue and finish by adding the rest of the whipped cream.
5. Spoon into the moulds over a sponge base and leave in the freezer overnight.

Chocolate glaze

1. In a saucepan, mix the water and sugar into a syrup, add the condensed milk and, before it starts to boil, add the agar-agar (hydrated beforehand in a little water for a few minutes).
2. Let it boil for 2 min and add the chocolate so it melts.
3. Unmould the frozen hearts, cover them with the warm glaze and decorate with crushed Lotus biscuits, heart-shaped biscuits and strawberries.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 200 g	100 g	% IR*	Share
Energy	580 kcal	290 kcal	29 %
Fat	36 g	18 g	51 %
of which saturates	21 g	11 g	105 %
Carbohydrate	53 g	27 g	20 %
of which sugars	36 g	18 g	40 %
Fibre	5.9 g	3 g	—
Protein	9.3 g	4.7 g	19 %
Salt	0.3 g	0.1 g	4 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Lotus biscuits: 20 g per serving
• Strawberries: 60 g per serving

Photos