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Valentine’s Day special: Red velvet pastry, chocolate truffle & strawberry mousse cake recipes for date night

Treat your Valentine with two kinds of cakes and mousses.

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Last Updated: Feb 11, 2020, 05.56 PM IST
Add sweetness to your romance with four delectable dessert recipes. (Representative Image)
NEW DELHI: "... I want that red velvet. I want that sugar sweet.." This Valentine's Day let Maroon 5's 'Sugar' bring in some flavour to your love life.

Add sweetness to your romance with four delectable dessert recipes. Treat your Valentine with two kinds of cakes and mousses, and a classic tiramisu.


Maida: 500 gm
Sugar: 500 gm
Curd: 500 gm
Baking soda: 10 gm
Oil: 200 ml
Beetroot juice: 400 ml
Coco powder: 50 gm

Red Velvet Pastry
Red Velvet Pastry

For the cream cheese frosting:
Cream cheese: 500 gm
Icing sugar: 200 gm
Cream: 500 gm

- Mix the curd and sugar for 5 minutes continuously
- Add the flour, baking soda and coco powder to the mix
- Then add the oil, beetroot juice and mix all the ingredients together
- Bake the batter at 200°C for 35 minutes

(The recipe is by Sheraton Hyderabad Hotel, Gachibowli)



For strawberry mousse:
Strawberry puree: 170 gm
Gelatin sheets: 3 gm
Castor sugar: 25 gm
Whipped cream: 70 gm

For Mojito sorbet:
Water: 140 gm
Sugar: 55 gm
Mint leaves: 20 gm
Lime juice: 75 gm
Stabiliser: 3.5 gm
Atomised glucose: 75 gm

For passion fruit mousse:
Passion fruit pulp: 240 gm
Gelatin: 7 gm
Egg whites: 40 gm
Sugar: 45 gm
Cream: 180 gm


Exotic strawberry passion fruit dessert infused with mint leaves Mojito
Exotic strawberry passion fruit dessert infused with mint leaves Mojito

Strawberry mousse:
- Heat half the strawberry puree with the castor sugar until it simmers
- Add the gelatin and pour over the other half of the cold puree
- Cool to 30 or 35°C, and add the whipped cream
- Your mousse is ready

For Mojito sorbet:
- Boil the water and add the mint leaves, lime juice, stabiliser and glucose. Infuse for 10 minutes
- Strain and cool in the refrigerator for 30 minutes
- Once cooling is done, put it in the mojito silicone mould and keep it in the freezer
- The sorbet is ready. Keep it aside

For red velvet spray:
- Buy a ready-made edible Velvet Cocoa Butter spray and keep it aside

For passion fruit mousse:
- Soak the gelatin. Make an Italian meringue with egg whites and sugar
- Assemble the cream, mix the pulp and add the melted gelatin in the microwave
- Mix with the Italian meringue and then the whipped cream
- Mould in 2 cm half spheres and deep freeze it for 20 minutes

Final steps:
- Take a heart shaped mould and put it on a flat surface.
- Put the strawberry mousse in the piping bag and fill it in the mould (this should occupy half the mould).
- Insert the frozen Mojito Sorbet cube in the centre of the mould
- Put the passion fruit mousse in the piping bag and fill it in over the sorbet cube
- Deep freeze the above for 30 minutes
- After 30 minutes, de-mould the above and spray it with the edible Velvet Cocoa Butter spray all around

(The recipe is by Murugan Sailappan, Pastry Chef – The Westin Mumbai Garden City)



Mascarpone cheese: 1.5 kg
French Cream: 1 ltr
Egg yolk: 12 nos
Sugar: 300 gm
Egg white: 12
Kahlua Liqueur: 185 ml
Ladyfinger cookies: 20

Classic Tiramisu
Classic Tiramisu

- Whip the French cream and mascarpone cheese until soft. Keep it aside
- In a bowl, whisk egg yolks and sugar together on double boiler until pale yellow in colour. Add cheese in mixture
- In a machine bowl, whisk egg whites and sugar till soft peaks form
- Add both the mixtures by cut and fold method
- Add Kahlua liqueur in the mixture. Take fresh espresso from machine. Let it cool down to room temperature. Add 2 tablespoons of Kahlua
- Take the ladyfingers and quickly soak them in the Kahlua for about 1-2 seconds
- Place them in a serving bowl or glass
- Pour over a layer of the mixture to cover
- Repeat second layer of lady finger cookies, then again cover with cream mixture
- Let the tiramisu set in the fridge for one to two hours
- Dust with cocoa powder and serve

(The recipe is from The Lodhi Hotel, New Delhi)



For truffle filling:
Semi-sweet chocolate chips: 300gm
Godiva chocolate liqueur: 90ml
Heavy whipping cream: 75ml

For chocolate cake
All-purpose flour: 230gm
Natural unsweetened cocoa: 85gm
Baking soda: 1 tsp
Salt: 1/2 tsp
Unsalted butter (room temperature): 180gm
Sugar: 300gm
Vegetable oil: 3 tbsp
Vanilla extract: 1 tsp
Eggs (large): 4
Milk: 300ml
Godiva chocolate liqueur: 1/3 cup

For frosting:
Unsalted butter (room temperature): 280gm
Semi-sweet chocolate chips (melted): 300gm
Hershey’s dark cocoa powder: 35gm
Powdered sugar: 650gm

For ganache topping:
Semi-sweet chocolate chips: 1 cup
Godiva chocolate liqueur: 4 tbsp
Heavy whipping cream: 4 tbsp
Godiva chocolate liqueur: 120ml

Chocolate Truffle Cake


For truffle filling:
- Add the chocolate chips to a medium sized bowl
- Combine the chocolate liqueur and heavy cream in a microwave safe measuring cup, and microwave just until it begins to boil
- Pour the hot cream mixture over the chocolate chips, allow it to sit for 2-3 minutes and then whisk until smooth
- Cover and put the chocolate mixture in the fridge until cooled

For cake layers:
- Preheat oven to 176°C. Prepare three 8-inch cake pans with non-stick baking spray, and parchment paper at the bottom of the pans
- Combine flour, cocoa, baking soda and salt in a medium sized bowl and set aside
- Add butter, sugar, oil and vanilla extract to a large mixer bowl and beat for about 3-4 minutes until its fluffy. Do not skimp on the creaming time
- Add eggs one at a time until each of them is mixed well
- Add half of the dry ingredients and mix
- Pour milk and mix until it’s well blended. Then add remaining dry ingredients and mix well
- Divide the batter evenly in the cake pans and bake for 22-25 minutes. Remove the cakes and allow them to cool down

For chocolate frosting:
- Add butter to a large mixer bowl and beat until smooth
- Add melted chocolate to the butter and mix until well combined
- Add cocoa powder and mix it well
- Add about half of the powdered sugar, salt and liqueur. Mix until it’s blended properly
- Add the remaining powdered sugar and mix until smooth
- Add the remaining liqueur to get the right consistency of frosting. Set frosting aside

For finishing the cake:
- To layer the cake, first use a large serrated knife to remove the domes from the top of the cakes to make them flat
- Place the first cake layer on a serving plate or a circular cardboard
- Add the chocolate liqueur that was kept for the chocolate cake to a small bowl and use a pastry brush to brush the cake with about 1/2 of the liqueur
- Pipe a dam around the edge of the cake with some of the chocolate frosting
- Spread about 1/2 of the chocolate truffle filling in the centre of the dam on top of the cake
- Add the second layer of cake and repeat the above steps
- Add the third and final layer of cake on top
- Frost the top and outside of the cake with the remaining chocolate frosting
- To make the ganache topping, add the chocolate chips to a medium sized bowl
- Combine the heavy whipping cream and chocolate liqueur in a microwave-safe measuring cup and microwave until it just begins to boil
- Pour the hot cream mixture over the chocolate chips and then whisk until smooth
- Drizzle the chocolate ganache around the edges of the cake
- Serve the cake at room temperature

(The recipe is by chef Nitu at Novotel, Bengaluru Outer Ring Road)


Strawberry Mousse Cake
Strawberry Mousse Cake

Egg yolks: 10
Sugar: 200 gm
Topping cream: 500 gm
Strawberry compote: 300 gm
Gelatin: 20 gm

- Take equal quantity of egg yolk and sugar, and use a double boiler for cooking it until you see a smooth texture
- Add the strawberry compote to the mix
- Put the topping cream as well and then add gelatin to the mix
- Mix all the ingredients together and keep it in the refrigerator

(The recipe is by Sheraton Hyderabad Hotel, Gachibowli)

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