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Filed under: Dessert, Holiday - Valentine's Day.



Description:
Whimsical yet romantic, chocolate lover's dessert for two! A cute bag made of dark chocolate and filled with luscious Grand Marnier chocolate mousse, decorated with hearts made of white chocolate & dark chocolate swirled with red, Cupid's favorite color

Ingredients:
Valentine Chocolate Bag and Hearts
You will need about 8 oz. semi-sweet chocolate per bag. 1-lb. Coffee bean bags, one for each chocolate bag you are making. These are the plastic-lined little paper bags they have in the grocery store next to the big grind-your-own coffee grinder

Directions:
Cut the bags with pinking shears to about 3 1/2 " tall for a dessert for two, or about 2 1/2" tall for a single person desert. Save the top pieces to make the hearts on.
Spray the inside of the bag lightly with pan spray, then spread it thinly around the inside with a piece of paper towel.
Melt the chocolate in a double boiler or in the microwave, zapping for 30 seconds at a time and stirring between zaps until smooth.
Pour about a half inch of chocolate into the bottom of the bag, and spread the chocolate up the sides with a spoon or narrow spatula. Refrigerate until chocolate is hard, take out of fridge, and spread more chocolate on the sides, especially, until each side and the bottom is about 1/8th inch thick, at least. Chill again. When thoroughly chilled, carefully peel bag off the chocolate. If your hands are warm, hold bag with a dishtowel while you peel. Chill again while you make the hearts and the mousse.
Chocolate Hearts
Melt about 8oz of white chocolate, divided between two small bowls.
Melt about 4 oz of dark chocolate, or use what is left from making the bags.
To one bowl of white chocolate, add red PASTE or POWDER food color until desired shade is reached. If chocolate gets too stiff, stir in half teaspoons of oil until it is liquid enough to work with.
Cut open the tops of the bags you cut off earlier, and spread flat on a cookie sheet, inside of bags facing up. You may need to tape them at the corners to keep them flat. Work on ONE heart at a time: Using a heart-shaped cookie cutter, place it on the flattened bag, and fill with a 1/4" of white chocolate, using a demitasse spoon, or pastry bag. If you don't have a heart-shaped cutter, draw some hearts on the bags and pipe out the chocolate with a pastry bag. Then, fill another pastry bag with the red chocolate and a small round tip. Pipe vertical or horizontal parallel lines on the heart. With a toothpick, draw through the lines, perpendicular to them. Draw through starting from one edge, then the opposite edge , in about as many lines as the red ones. You can also swirl the colors with a toothpick for a different effect. Repeat this process for more hearts, using different color combinations of chocolate. Chill.
Chocolate Mousse
Makes enough to fill two 3 1/2" bags, or about three 2 1/2" bags.
Make the bags and hearts first, and put them in the refrigerator.
6 oz. Semisweet chocolate, melted
6 eggs, separated
3 Tablespoons Grand Marnier or other liqueur
Beat egg yolks into the melted chocolate until slightly lightened in color ( about 2 minutes)
In a clean separate bowl, beat whites until just stiff, do not overbeat
Stir about a cup of whites into the chocolate mixture, then carefully fold rest of egg whites into chocolate, until all lumps of white are gone. ( A few streaks is fine) Chill about 10 minutes until mixture stiffens slightly.
Spoon into the chocolate bags and decorate with hearts. Chill until time to serve.

Recipe Provided By:
Great Oaks Manor Plantation B&B
Richmond, TX

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