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Congratulations Denna Johnson for Winning the
2020 Valentine's Bake-Off!

Love Potion #9 & Exotic Chocolate Mousse

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Love Potion #9

Love Potion Number 9 is a sparkling pink non-alcoholic drink that is perfect for Valentine's Day, Baby or Bridal showers, or any special occasion. You can use strawberries instead of raspberries if you prefer, and use any sparkling pink (or clear) cider you like. Note: the glasses used were 5OZ. so the yield was based on that. 

Serving Size: 6 glasses


1/2 Cup fresh raspberries or strawberries

1 TBSP sugar

1 TBSP fresh lemon juice

1 Pint raspberry sorbet

3 Cups sparkling rose cider



1.Combine the fresh raspberries, sugar, and lemon juice in a blender and blend together. 

2.Place the pint of sherbet in the blender and blend more until smooth. 

3.Add the sparkling cider and blend well. If desired, you can add finely blended ice to make it thicker. 

4.Add to your glasses and garnish with a few more raspberries. Enjoy. 

Exotic Chocolate Mousse

Nothing makes Valentine's Day Dinner sweeter than a decadent dessert like these Chocolate Mousse desserts. If you serve these amazing Chocolate Mousse desserts in a heart-shaped dish or chocolate molds on Valentine's Day then I know you will win the heart of anyone who tastes them. You seriously cannot go wrong by using this recipe. Well, that is as long as you use your absolute favorite chocolate. Don't skimp here. Don't use cheap chocolate chips or bland tasting dark chocolate. Grab the best tasting chocolate to make your mousse. I personally used Ghirardelli Semi-sweet Chocolate which is delicately sweet, creamy, smooth, bitter, rich, decadent, and delicious with more flavor and less waxy, and it melts in your mouth. To make this mousse special for Valentine's Day, I decided to serve them in either a heart-shaped dish or a heart-shaped chocolate molded bowl. This mousse recipe will fill 8-12 of these with Chocolate Mousse, depending on how full you make them. Each heart is approximately 2 ½ inches in diameter by 1 ¼ inches tall. Once filled with chocolate mousse they make perfectly sized desserts. 




3 Tbsp Water
3 Tbsp Sugar
3 Large egg yolks
½ C Heavy Whipping Cream
12 oz. Melted Semi-Sweet Chocolate
1 C Heavy Whipping Cream
Optional Garnish: Fresh Raspberries, Red Heart Sprinkles, Edible Gold Dust



1. Pour water into the bottom of a saucepan and set it over medium-high heat. Add sugar and allow to come to a boil. Boil until all the sugar is dissolved, stirring if needed.

2. Pour egg yolks into a mixing bowl and whisk to break them up. Continue whisking while slowly drizzling in the sugar syrup.

3. Pour ½ C of heavy whipping cream into the spice pan and set it back on the stove on low heat. Stir in the egg mixture and continue to stir for at least 3 minutes until heated through. You may heat until thickened, if desired. Pour through a fine-mesh sieve that is set over your bowl of melted Semi-Sweet Chocolate. Discard anything that remains in the sieve. Stir in the chocolate until glossy and smooth.
4. Fold the whipped topping into the chocolate in two stages. Cover and chill until the mousse thickens. Spoon mousse into a pastry ball fitted with a large star tip. Pipe into heart bowl.
5.  Whip 1 C heavy whipping cream using a whisk, a hand-held mixer or a stand mixer to get 2 C whipped cream.
6. Garnish with whipped cream, fresh Raspberries, red heart Sprinkles and edible Gold Dust. If desired you can eliminate the whipped cream.

Your mousse will stay fresh for up to 5 days in the refrigerator. It is best to fill your cups up right before serving. It is also best to allow the chocolate mousse to sit at room temperature for 15 minutes before serving. This will help to intensify the chocolate flavor.

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