Valentine's Day Dinner plus Frozen Chocolate Mousse Recipe

Yesterday was Valentine's Day and we weren't heading out so I prepared a nice dinner and dessert.
Dinner definitely wasn't gourmet but it was somewhat indulgent because it was more unhealthy than a regular weeknight meal.
The main meal consisted of a Leonard's Chicken Baguette, green beans with a drizzle of Yumm dressing and a tasty baked potato. The potato was topped with butter, tasty cheese, sour cream, spring onion, bacon, coleslaw, salt and pepper.

Dessert was the Pièce de résistance. I am so proud of how it turned out because I had big plans and high expectations. I made a Frozen Chocolate Mousse, a heart shaped Frozen Chocolate Mousse! And it was v-e-r-y tasty!
I served two heart shaped mousses on a rectangular serving plate with grated dark chocolate. Between the hearts was some ice-cream and canned berries (I didn't have fresh ones).

This is what our individual plates looked like when served up.

Valentine's Day is all about sharing the love, so with that in mind, here is the Frozen Chocolate Mousse recipe. (The original recipe is from taste.com.au)

• 60g good-quality (70% cocoa) dark cooking chocolate, broken into pieces
• 60g unsalted butter, chopped
• 2 teaspoons liqueur (I used berry syrup)
• 2 eggs, separated
• pinch of salt
• 1 tablespoon caster sugar
• cocoa OR finely grated chocolate, to serve

1. Lightly grease two 3/4-cup capacity ramekins or moulds. Line base and sides with a piece of plastic wrap. Allow plenty of overhang.
2. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Allow to cool for 5 minutes.
3. Add liqueur/syrup and egg yolks to chocolate mixture. Stir until well combined.
4. Using an electric mixer, beat eggwhites and salt in a small bowl until soft peaks form. Add sugar and beat well. Stir a third of eggwhite into chocolate mixture. Gently fold remaining eggwhite into chocolate mixture. Spoon into prepared ramekins. Fold over excess plastic wrap to cover. Freeze for at least 3 hours or overnight, if time permits, until firm.
5. Using the plastic wrap, gently ease mousse from ramekins. Turn out onto chilled serving plates. Dust with cocoa (or grated chocolate) and serve.