En Español​​

  • 6 ounces semi-sweet chocolate
  • Plastic film or parchment paper and six mousse rings
  • 6 ounces quality bittersweet chocolate 60 % cocoa
  • 8 oz. cream cheese 227 g, softened
  • 1 /4 cup + 1 tablespoon powdered sugar
  • 5 tablespoons 75 ml de cognac
  • 4 tablespoons espresso or strong coffee
  • 1 cup heavy cream
  • 6 big strawberries for decoration

Directions for the chocolate molds:
Break chocolate into small pieces and place in top pan of double boiler, heat your chocolate over hot, but not boiling water (do not put a lid on the top portion if the double boiler because this can cause condensation that can drip down into the melting chocolate) It is important to not let the chocolate get exposed to any moisture. The moisture will cause the chocolate to become stiff and coarse, rather than creamy and smooth.  Allow it to sit until the chocolate has melted, stir occasionally.
For the chocolate hearts: 
Spread the melted chocolate with a pastry spatula on your ready cut heart shapes and place the heart shapes in the refrigerator until set and then peel them off the paper and keep them in the refrigerator until ready to serve.
To make the mousse mold:
Measured the width of your mousse ring and cut out the design that you desire from plastic film or parchment paper (make sure the width of your design is the same of the mousse ring).   As soon as the chocolate has melted spread on your ready cut paper shapes, with an offset spatula and put them in the freezer for two to three minutes, until half firm.
Put the plastic or paper chocolate mold inside of the mousse ring (like you see in the bottom picture) and then return them to the freezer, but again, not for more than three minutes, then transfer to the refrigerator and leave to set while you prepare the mousse.      
Directions for the mousse:
Break the chocolate into small pieces and place in top pan of double boiler.  Heat your chocolate over hot, not boiling water, allow it to sit until the chocolate has melted, and stir occasionally.     
In a large bowl, beat cream cheese until smooth.  Add ¼ cup powdered sugar and beat well until smooth and fluffy then add espresso, cognac, and melted chocolate, beat for two minutes or until well blended. Whip heavy cream and 1 tablespoon of sugar until soft peaks form.
Fold whip cream gently with a rubber spatula into the chocolate mixture.  Be careful not to over mix.
If you are not making the chocolate molds, divide chocolate mousse into six individual serving glasses.  Put 1 Oreo cookie in the bottom of the glass, then spoon the chocolate mousse into the glasses.  Refrigerate until set, at least 2 hours before serving.  When you are ready to serve it, sprinkle some cocoa powder over the mousse.
If you make the chocolate molds, peel off the paper or plastic from the chocolate mold, Sit the chocolate mold on a parchment or waxed paper lined tray, then spoon the mousse into the mold and refrigerate for two hours.
Place strawberries on a cutting board hull-side down. Make 1/8-inch vertical cuts but not completely through leaving the portion near the hull still attached. Decorate the mousse with strawberry and heart shaped chocolate.

Cook's Notes

Be sure that your bowl and utensils are absolutely dry, and don't let any drop of water or other liquid get into your melting chocolate; moisture including steam-can make it harden and become grainy.