Too Pretty to Eat… But I Ate It All 🤭 | Valentine’s Day Dessert | Hazelnut & Raspberry Cake

Every year, I make Valentine's Day desserts, and this time, I made a heart-shaped chocolate mousse! Instead of the usual red or pink, I went for a darker theme. What do you think? Does it still feel like a Valentine's Day dessert? 😃 I really enjoyed every step of making all the components, but while editing the video, I realized it might seem like a lot of work—unless you're really determined to make it. But I can guarantee the flavor! The nutty hazelnut mousse and raspberry crémeux are a perfect match, it was absolutely delicious! I hope you like the video❤️❤️❤️ (*Crémeux: A smooth, creamy custard-like filling, often made with fruit purée, chocolate, or nuts, commonly used in pastries) 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email [email protected] 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 00:00 intro 00:18 crémeux 02:10 sponge 04:28 mousse 08:00 spray 08:32 glaze 10:16 finish Raspberry crémeux Raspberry puree 100g Sugar 20g Egg yolk 20g 1/2 Egg 25g 1 Gelatin sheet 2g Unsalted butter 26g Hazelnut joconde sponge 2 Eggs 100g Ground hazelnuts 70g Powdered sugar 30g All-purpose flour 30g 2 Egg whites 60g Sugar 30g Melted unsalted butter 23g 30cm X 22cm pan Bake at 375F 10 for about minutes. (I used a convection oven. Baking time can be different depends on your oven, size of the cake) Milk chocolate mousse Milk chocolate 120g Hazelnut praline paste 55g 2 Egg yolks 40g Sugar 40g Water 15g 1 Gelatin sheet 2g Heavy cream 35% 200g (Whipped) Velvet spray Cocoa butter 20g Dark chocolate 30g Cocoa butter coloring black 5g Chocolate glaze Water 60g Sugar 150g Heavy cream 35% 100g Cocoa powder 50g 3 Gelatin sheets 6g