05 February 2026
Valentine's Day Dessert
RecipeShare Test Kitchen
A heart-shaped entremet with pecan brownie, crunchy praline, hazelnut mousse, lemon marmalade, and mirror glaze.
Valentine's Day Dessert
This heart-shaped entremet layers a pecan brownie base with crunchy hazelnut praline, a bright lemon marmalade insert, and a white chocolate hazelnut mousse. A glossy dark chocolate mirror glaze turns it into a showpiece for Valentine's Day. Plan on overnight chilling so the mousse sets and the glaze stays smooth.
Flavor Profile
The brownie and praline bring deep chocolate and toasted nut notes, while the lemon insert cuts through with citrus lift. The white chocolate mousse keeps the overall flavor creamy and balanced. The mirror glaze adds a bittersweet finish.
Ingredient Highlights
Hazelnut praline adds roasted depth in both the crunchy layer and the mousse. Agar-agar gives the lemon insert a clean, sliceable set. Mirror glaze delivers a flawless, glassy finish without added decoration.
How It Comes Together
Bake and freeze the brownie. Blend the mousse base, chill, then whip and build the cake upside down with the lemon insert and crunchy layer. Freeze solid, glaze, and thaw in the refrigerator before serving.
Chef's Tips
Keep the cake fully frozen for glazing. Use an immersion blender with the blade submerged to avoid air bubbles in the glaze. Wipe the knife clean between slices for sharp edges.
Easy Swaps
Use almond praline if hazelnuts are not available. Swap pecans for walnuts in the brownie. If you cannot find agar-agar, use gelatin and chill until set.
Make-Ahead and Storage
This dessert can be assembled and frozen up to 3 days before glazing. Once glazed, keep refrigerated and serve within 48 hours. Do not refreeze after glazing.
Budget Tips
Use store-bought praline or a quality hazelnut spread to save time. Save the mirror glaze for another cake by freezing leftovers.
Low-Cholesterol Notes
This dessert is rich in butter and cream. Serve smaller portions and add fresh berries to balance richness.
Valentine's Day Dessert
RecipeShare Test KitchenA heart-shaped entremet with pecan brownie, crunchy praline, hazelnut mousse, lemon marmalade, and mirror glaze.
Tools Used
Stand Mixer(opens in a new tab)Mixing Bowls(opens in a new tab)Rubber Spatula(opens in a new tab)Offset Spatula(opens in a new tab)Baking Sheet(opens in a new tab)Parchment Paper(opens in a new tab)Saucepan(opens in a new tab)Immersion Blender(opens in a new tab)Candy Thermometer(opens in a new tab)
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Ingredients
USMetric
Pecan Brownie
Hazelnut Praline Spread
Crunchy Praline
White Chocolate Hazelnut Mousse
Lemon Marmalade Insert
Mirror Glaze
Finish
Instructions
Pecan Brownie
- 1
Melt chocolate gently and keep lukewarm.
- 2
Whip eggs and sugar on high speed for 5 minutes.
- 3
Beat softened butter until fluffy, then add the chocolate gradually.
- 4
Fold in the egg mixture, then the sifted flour and pecans.
- 5
Spread into a lined 18 x 13 inch (46 x 33 cm) pan. Bake at 350F (180C) for about 20 minutes.
- 6
Cool and freeze overnight. Cut into heart shapes and keep frozen.
Hazelnut Praline Spread
- 1
Toast hazelnuts at 350F (180C) for 12 minutes.
- 2
Cook sugar to a deep amber. Add vanilla, salt, and hazelnuts. Spread on a mat to cool.
- 3
Break into pieces and blend into a smooth paste. Store chilled until needed.
Crunchy Praline
- 1
Mix melted milk chocolate, praline paste, butter, and feuilletine.
- 2
Roll to 1/4 inch (6 mm) between parchment. Chill and cut slightly smaller than the mold. Freeze.
White Chocolate Hazelnut Mousse
- 1
Bloom gelatin in cold water. Drain.
- 2
Simmer milk with toasted hazelnuts, blend, then strain; measure 250 g flavored milk.
- 3
Heat flavored milk with heavy cream, pour over white chocolate, and blend. Add gelatin, then chilled cream and praline paste.
- 4
Chill overnight, then whip to soft peaks before assembly.
Lemon Marmalade Insert
- 1
Mix sugar and agar. Heat lemon juice and water, whisk in sugar-agar, and boil 1 minute.
- 2
Chill until set, then blend with olive oil until syrupy. Fold in chopped poached lemons.
- 3
Freeze in an insert mold about 1/2 inch (1.25 cm) thick.
Assembly (Upside Down)
- 1
Fill the mold two-thirds with mousse. Press in the frozen lemon insert.
- 2
Pipe mousse around the edges, then add frozen crunchy praline and the brownie on top.
- 3
Freeze overnight. Unmold when ready to glaze.
Mirror Glaze and Finish
- 1
Bloom gelatin. Boil water, sugar, and corn syrup for 3 minutes.
- 2
Add condensed milk and gelatin, then pour over chocolate and blend with an immersion blender. Strain.
- 3
Rewarm glaze to 104F (40C). Glaze the frozen cake on a rack.
- 4
Transfer to a serving plate and thaw in the refrigerator for 6 hours.
- 5
Garnish with a red rose and gold leaf if desired.
Comments & Reviews
Priya K.
4/18/2025
Lots of elements, but every layer is worth it.
Leo
4/10/2025
The mirror glaze finished like a professional pastry shop.
Marianne
3/30/2025
The lemon insert is a bright surprise against the rich mousse.
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Nutrition Facts
Serving Size: 1 slice
Calories 680
% Daily Value*
Total Fat 44g56%
Saturated Fat 18g90%
Trans Fat 0g
Cholesterol 190mg63%
Sodium 140mg6%
Total Carbohydrates 62g23%
Dietary Fiber 4g14%
Sugars 40g
Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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