Valrhona Dulcey Heart Recipe

Create a decadent dessert with a hidden centre, using this recipe for blonde chocolate mousse with a namelaka heart. 'Namelaka' comes from the Japanese for 'ultra creamy', and refers to the slightly firm ganache-style cream which is set here with gelatine. This recipe was created by Valrhona.

Valrhona Dulcey Heart Recipe


Ingredients Serves: 20


Ingredients for the Dulcey 35% Namelaka


Ingredients for the Dulcey 35% Light Mousse


Method for the Hazelnut Dacquoise

  1. Sift together the flour and finely ground hazelnuts with the
    200g of sugar.
  2. As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
  3. Spread it straight onto a baking tray, 5mm thick, and bake at 180°C for approx. 16 minutes.
  4. Once it has cooled, cut out 4-5cm diameter discs.
© Speciality Cooking Supplies Limited 2021

  Method for the Dulcey 35% Namelaka

  1. Soak the gelatine in plenty of cold water. Melt the Dulcey 35% chocolate at 45°C. Mix the glucose into the milk and heat to 80°C. Wring out the gelatine then add to the mixture.
  2. Gradually combine the mixture with the melted Dulcey 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
  3. Briefly mix using a hand blender. Pour into half-sphere moulds. Leave to set in the freezer for a few hours.
© Speciality Cooking Supplies Limited 2021

Method for the Dulcey 35% Light Mousse

  1. Soak the gelatine in plenty of cold water.
  2. Heat the milk to approx. 50°C and add the wrung out gelatine.
  3. Combine approx. a third of the hot liquid with the melted Dulcey 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
  4. Once the mixture is at 35-40°C, incorporate the whipping cream which has been whipped until it has the texture of a mousse.
© Speciality Cooking Supplies Limited 2021

  Method to assemble the hearts

  1. In circular moulds that are 5cm in diameter and 4-5cm high, place a disc of hazelnut dacquoise, then a half-sphere of Dulcey 35% namelaka on top. Pour the Dulcey 35% light mousse on top, until it reaches the top of the half-sphere. Freeze.
  2. Once frozen, turn out and arrange on a plate, then keep in the fridge until you are ready to serve.
© Speciality Cooking Supplies Limited 2021



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