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Dairy
Hard
8 Hours
Diets 
Slice this dessert open at the table to reveal the heart eyes emoji on every slice. After your guests have finished snapping photos of their dessert, the finale will be the exclamations that it tastes “oh so good.”
Yields 10 slices
1 tablespoon (14 grams / 0.5 ounces) powdered gelatin, such as Gefen Clear Jell Dessert
3 tablespoons (45 milliliters / 1.5 fluid ounces) water
1/4 cup (55 grams / 1.9 ounces) sugar
7 egg yolks (105 grams / 3.7 ounces)
17.6 ounces (500 grams) white chocolate
1 and 3/4 cups (450 milliliters / 15.2 fluid ounces) heavy cream (35 percent fat)
1/2 cup (75 grams / 2.6 ounces) raspberries [cleaned well and checked, or frozen]
red food coloring
heart-shaped cookie cutter
1 and 1/2 teaspoons powdered gelatin, such as Gefen Clear Jell Dessert
2 tablespoons (30 milliliters / 1 fluid ounce) water
8.8 ounces (250 grams) milk chocolate
1 cup (275 milliliters / 9.3 fluid ounces) heavy cream (35 percent fat)
3 egg yolks (45 grams / 1.6 ounces)
2 tablespoons (27 grams / 0.9 ounces) sugar
cylinder-shaped container with lid, measuring as close as possible to 3.6 inches (9.2 centimeters) in diameter and 6.9 inches (17.5 centimeters) tall
cylindrical container 5 inches (13 centimeters) in diameter, 6 inches (16 centimeters) tall, i.e., wider than the mouth cylinder
1/2 cup (120 grams / 4.2 ounces) sugar
3 tablespoons (42 grams / 1.5 ounces) powdered gelatin, such as Gefen Clear Jell Dessert
3/4 cup (185 milliliters / 6 fluid ounces) water
9 egg yolks (135 grams / 4.8 ounces)
1/4 cup (30 grams / 1.1 ounces) corn flour (cornstarch, such as Gefen)
3 and 2/3 cups (900 milliliters / 30.4 fluid ounces) heavy cream (35 percent fat)
1 and 1/4 cups (300 milliliters / 10.1 fluid ounces) additional heavy cream (35 percent fat)
13.8 ounces (390 grams) white chocolate
1 and 1/2 teaspoons vanilla
yellow food coloring
3/4 cup (200 milliliters / 6 fluid ounces) orange juice
4 teaspoons (56 grams/ 2 ounces) gelatin, such as Gefen Clear Jell Dessert
1/4 cup (25 grams / 0.9 ounces) corn flour (cornstarch, such as Gefen)
1/2 cup (150 grams / 5.3 ounces) glucose syrup or light corn syrup
1 and 1/4 cups (280 grams / 9.9 ounces) sugar
1 tablespoon water
1 and 1/2 cups (350 grams/ 12.4 ounces) heavy cream (35 percent fat)
8.1 ounces (230 grams) white chocolate
orange food coloring
5.3 ounces (150 grams) white chocolate
orange oil-based food coloring or powdered food coloring
Line a 10 x 15 inch (25 x 38 centimeter) baking pan with aluminum foil. Put the water and gelatin into a bowl and immediately stir together.
In a separate bowl, add the sugar to the egg yolks and whisk together. Break the chocolate into a different bowl and place a sieve over the top.
Heat the cream and raspberries in a saucepan until they just start to boil, watching carefully so it does not boil over. Pour half a cup of the hot cream and raspberries into the egg yolk mixture and whisk until combined. Pour this egg yolk mixture into the pan with the rest of the cream, whisking as you do. Heat for just 60 seconds, then immediately remove from the heat (as overheating will cause it to split and go lumpy). Add in the gelatin and stir until melted.
Pour the mixture through the sieve onto the chocolate. Push it through the sieve using the back of a spoon until only the raspberry seeds are left behind, then discard them. Wait for a couple of minutes, then whisk the raspberry chocolate mixture until smooth. Add red food coloring and mix well. Pour into the lined baking pan and freeze for at least three hours.
Add the gelatin to the water and quickly stir it through so you don’t have any lumps. Break the chocolate into pieces and set aside in a different large bowl.
In a separate bowl, whisk together the sugar and the egg yolks. Place the cream into the saucepan and heat until it just starts to boil. Pour half a cup of the hot cream into the egg yolks and whisk well together. Add this egg yolk mixture into the pan with the rest of the cream, whisking as you do so.
Return it to the heat for one minute only or until it reaches 185 degrees Celsius (85 degrees Fahrenheit). Immediately remove it from the heat and add the gelatin. Stir until it melts, then pour the mixture over your chocolate. Wait two minutes; then stir until smooth.
Half fill a cylinder container with the mixture. Screw the lid on, then tip the container onto its side to make the smiley mouth shape. Place in the freezer for at least three hours.
Remove the smiley mouth from the container and add a skewer in the center of one end to hold it (the skewer does not need to go the whole way through). If you are having trouble getting it out, run the outside of the container under hot water to make it easier.
Cut as many hearts as possible from the frozen pan of red crémeux. Take the offcuts (scraps) and melt them in the microwave.
Use the melted crémeux to “glue” together your hearts into two tall stacks, one for each eye. Once it reaches the height of your container, add a skewer down the center.
Place the eyes and mouth in position in a cylindrical container with the skewers sticking out above the top of the container. Use tape to secure the skewers into place so the eyes and mouth stay vertical and do not lean. Return to the freezer while you make the mousse.
Mix together the gelatin and water and leave to soften. In another bowl, whisk together the egg yolks, corn flour, and sugar.
Place the three and 2/3 cups (900 milliliters / 30.4 fluid ounces) of cream into a pan and heat it until it just starts to boil. Whisk half a cup of hot cream into the egg yolks. Add the warm egg yolk mixture back into the pan with the rest of the cream. Stir over the heat for a minute or until it thickens slightly. Remove from the heat, add in the gelatin, and stir until it is melted. Add the white chocolate; leave it for two minutes and then whisk together. Add yellow food coloring until you have a bright emoji color. Leave to cool to room temperature.
Whip the remaining cream and vanilla to soft peaks. Fold into the yellow mousse. Take the container with the eyes and mouth out of the freezer. The hearts and smile should by now be frozen to the base so you can remove the tape. Add a sheet of acetate (clear plastic) around the inside of the cylinder to make it easier to get it out later. Pour in the mousse, filling it right up to the top of the container. Gently bang it on the counter to remove any large air bubbles. Freeze for at least three hours.
Add three tablespoons of orange juice to the gelatin and quickly stir it through. In a separate bowl combine two tablespoons of the orange juice with the corn flour, making sure there are no lumps.
Put the glucose syrup, sugar, and water into a pan and stir over high heat until the sugar is dissolved and looks clear. Add the corn flour mixture and the rest of the orange juice to the pan and stir until the mixture starts to boil. Remove from the heat and add your gelatin, stirring until melted. Tip in the chocolate and leave for a couple of minutes.
Stir in the now-melted chocolate. Add the cream and orange food coloring and mix well. Leave the glaze to cool to room temperature. If your glaze sets before you are ready to use it, you’ll need to remelt it in the microwave (microwave on high 30 seconds and stir, repeating as necessary), then cool it to room temperature again.
Remove the dessert from the freezer and place the base of the container in warm water until it is loosened. Pull it out of the container and remove the acetate. Place two drinking glasses in a baking pan and balance the dessert across the top. Now you can spoon generous scoops of glaze over the top. It is important that the glaze is at room temperature. If it’s too hot, it will melt a layer of the dessert and slide off. And if it’s too cold, it won’t flow over the dessert.
Once the first layer is set, give it a second coat of glaze. Carefully lift the dessert off and place it onto a serving platter. If necessary, to stop it rolling, add some cookie crumbs along each side. Then leave it in the fridge to defrost.
Melt the chocolate in the microwave for 60 seconds on high, then stir, microwave for another 30 seconds, stir, and then repeat in 30-second bursts, stirring each time until melted. Take a small amount of the chocolate and color it orange. You cannot use gel or liquid color for this as it will seize the chocolate.
Spread some of the white chocolate onto baking paper in a circle, about the same size as the end of the dessert. Pipe a spiral of orange chocolate on top. If you have a cake turntable, then you can easily pipe the spiral by spinning the turntable while slowly moving the piping bag from the center toward the outside.
Lift the baking paper and tap it on the counter to smooth. Once it is dry to the touch, but not yet firm, place a small round bowl over the top and cut around it to make a neat circle. Remove the bowl, and place a sheet of baking paper with a heavy book on top to keep the chocolate flat.
Once your dessert has defrosted, you can pull out the skewers. Add the chocolate circles over each end. Slice at the table to surprise your guests with the heart emoji smiley face on every serving.
Recipe excerpted from Crazy Sweet Creations (Mango Publishing Group 2021) with permission from the publisher. Photography by Joanie Simon.
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woooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooow
wow
super cool like super super cool
oh my god this looks insane it’s super cool !!!!!!!!!