Skip to main content

Valentine's 'Fool for Love' dessert

Deborah Baic/The Globe and Mail

This is no ordinary chocolate mousse. The spiced syrup lifts it from the mundane to the spectacular.

Servings: Two

Ready time: 3 hours, including chilling time

Spiced Syrup

¼ cup water

2 tablespoons granulated sugar

2 tablespoons honey

1 star anise

1 inch (2.5 cm) piece cinnamon stick

2 cardamom pods, crushed

1 red Thai chili, seeded and chopped (scant ¼ teaspoon)

⅛ teaspoon salt


1 cup whipping cream

4 ounces (125 g) dark chocolate

½ cup mascarpone


Combine water, sugar, honey, star anise, cinnamon stick, cardamom, chili and salt in a small pot over medium heat. Bring to boil and boil for 5 minutes or until syrupy. Cool to room temperature and strain out spices.

Bring ½ cup of whipping cream to boil over high heat. Remove from heat and add chocolate. Stir until melted and well combined. Cool to room temperature. Put mascarpone in a mixing bowl and fold the chocolate mixture into the mascarpone. Beat remaining ½ cup of whipping cream until soft peaks form. Fold cream into chocolate mascarpone mixture.

Drizzle 1 teaspoon spice syrup in the base of each of two wine glasses. Spoon half of chocolate mixture into glasses, drizzle with another 1 teaspoon spice mixture then add remaining chocolate. Finish with another drizzle of syrup. Chill before serving.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles as we switch to a new provider. We are behind schedule, but we are still working hard to bring you a new commenting system as soon as possible. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to