“Cœur de Framboise,” or “Raspberry Heart.”

It’s love at first bite with this raspberry heart confection created by our very own Chef Manu. Featuring a decadent mousse bursting with fresh raspberries sandwiched between two light and crispy heart-shaped cookies – the perfect recipe for Valentine’s Day! So, show a little love with this delish dessert and be sure to treat yourself to little bite too!

Cuisine de Jardin with Chef Manu - “Cœur de Framboise,” or “Raspberry Heart.”


  • 1 package puff pastry
  • 1 package fresh raspberries
  • 4 egg whites
  • ¼ cup sugar
  • 2 cups semisweet chocolate chips
  • 3 cups heavy whipping cream
  • powdered sugar for dusting

Chocolate Mousse:

  1. Beat egg whites with electric mixer on high speed for 3 minutes or until thick.
  2. Next, add half of the powdered sugar and continue beating for 10 seconds.
  3. Melt the chocolate in a bowl over boiling water.
  4. Beat 3 cups whipping cream in a chilled bowl with electric mixer on high speed until stiff.
  5. Fold chocolate into whipped cream.
  6. Gently mix in the white eggs.


  1. Cut puff pastry with a heart shaped cookie cutter and place on parchment paper between 2 baking pans. Bake at 350 degrees for 10 to 15 minutes or until golden brown. Remove from oven and let cool.
  2. Mix half of the raspberries with 2 tbsp water in blender to make raspberry sauce.
  3. Fill a pastry bag with the chocolate mousse and spread over cooled heart pastry.
  4. Add the raspberry sauce on top of mousse mixture and top with a second heart pastry.
  5. Dust the top of pastry with powdered sugar.
  6. Chill 1 hour before serving

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