Ann Reardon

Emoji Surprise Inside Dessert

surprise inside dessert ann reardon

I love desserts that have the wow factor when you serve them to the table. This one has the double whammy, when you slice it open it reveals the heart eyes emoji smiley face on every slice. After your guests have finished instagramming photos of their dessert the finale is that it tastes ‘oh so good’.

COMPETITION NOW CLOSED: Congratulations to the winners of the DELUXE NAIL WRAP PRIZE PACKS Diana Lisova, Tammy Middleton, Isabella Smith, Bel Bishop and Amber Stephens

To make this Emoji Surprise Inside Dessert you will need:


heart dessert recipe
14g (0.49 ounces) or 1 Tablespoon gelatin
45mL (1.52 fluid ounces) or 3 Tablespoons water
55g (1.94 ounces) or 1/4 cup sugar
7 egg yolks
500g (17.64 ounces) white chocolate
450mL (15.22 fluid ounces) or 1 ¾ cups plus 1 Tblsp cream (35% fat)
1/2 cup raspberries
red food coloring
Heart Cutter, you can purchase one or make your own (instructions here)

Pour the gelatin into the water and stir it through.

Add the sugar to the egg yolks and whisk them together. Then put a sieve over the chocolate.

Pour the cream into a saucepan and add the raspberries. Heat until it just starts to boil, watch it so that it doesn’t boil over.

Pour about half of the hot cream into the egg mixture and whisk it until it is combined.

Pour that back into the pan and heat for just 1 minute more, immediately remove from the heat and add in the gelatin. The heat of the cream will melt the gelatin.

Pour the mixture through a sieve onto the chocolate. Push the liquid through using the back of a spoon, leaving the raspberry seeds in the sieve.

Wait a couple of minutes then stir through the white chocolate which will now be melted.

Add red food coloring. Pour into a lined tray and freeze.

Smiley Mouth

1½ tsp gelatin
30mL (1.01 fluid ounces) or 2 Tablespoons water
250g (8.82 ounces) milk chocolate
275mL (9.3 fluid ounces) or 1 cup plus 2 Tblsp cream (35% fat)
3 egg yolks
27g (0.95 ounces) or 2 Tablespoons sugar

Add the gelatin to the water and quickly stir it through so you don’t have any lumps leave it to absorb the water.

Add the sugar to the yolks and whisk them together.

Place the cream in the saucepan and heat it until it just starts to boil.

Pour half of the hot cream into the egg yolk and sugar whisking the whole time. Then add it all back into the pan.

Return it to the heat for just a minute until, when you tip the pan, you can see the mixture just starting to thicken at the bottom. Immediately remove it from the heat and add the gelatin. Stir until it melts then pour it over the chocolate. After a couple off minutes stir until smooth.

To make a smiley mouth pour it into a round container up to half way. Close the top and then tip it over. My container was 17.5cm (6.89 inches) tall and 9.2cm (3.62 inches) in diameter.

Orange Glaze Recipe

orange glaze recipe
200mL (6.76 fluid ounces) or 3/4 cup plus 1 Tblsp orange juice
4 tsp or 56g (1.98 ounces) gelatin
25g (0.88 ounces) or 1/4 cup cornflour (cornstarch)
150g (5.29 ounces) or 1/2 cup less 1 Tblsp glucose syrup
280g (9.88 ounces) or 1¼ cups plus 2 tsp sugar
350g (12.35 ounces) or 1 1/3 cups plus 1 Tblsp cream (35% fat)
230g (8.11 ounces) white chocolate
orange food coloring

Add three tablespoons of the orange juice to the gelatin and stir it through.
Then add 2 tablespoons of orange juice to the cornflour and mix it up making sure there are no lumps of cornflour.

Put the glucose syrup and sugar into a pan with a tablespoon of water (the water is optional but makes it easier) and stir until the sugar is dissolved and it looks clear.

Add in the cornflour mixture and the rest of the orange juice into the pan and stir until the mixture starts to boil.
Add in the gelatin and stir until melted. Add in the chocolate and leave it unstirred for a couple of minutes.
When you come back the chocolate will have melted and you can stir it through.

Add the cream and orange food coloring. Then leave the glaze to come to room temperature. If your glaze sets before you are ready to use it you will need to remelt it in the microwave (30 seconds stir, 30 seconds stir) then cool it to room temperature again.


Remove the smiley mouth from the container and add a skewer in the centre to hold it, this does not need to go the whole way through.

Cut hearts from the red cremeux and stack them together. Add a skewer down the centre.

Place the eyes and mouth into round container with straight sides. The one I used was 16cm (6.3 inches) tall and 13cm (5.12 inches) in diameter. Use tape to secure them into place and then return to the freezer.

Mousse Recipe

3 Tablespoons or 42g (1.48 ounces) gelatin
185mL (6.26 fluid ounces) or 3/4 cup water
9 egg yolks
120g (4.23 ounces) or 1/2 cup plus 1 Tblsp sugar
30g (1.06 ounces) or 1/4 cup cornstarch (cornflour)
900mL (30.43 fluid ounces) or 3 2/3 cup less 1 Tblsp cream (35% fat)
390g (13.76 ounces) white chocolate
300mL (10.14 fluid ounces) or 1¼ cups less 1 Tblsp additional cream (35% fat)
1 1/2 tsp vanilla
yellow food coloring

Mix together the gelatin and water and leave them to bloom.

In another bowl whisk together the egg yolks, cornflour and the sugar.

Place the 900ml of cream into a pan and heat it until it just starts to boil.

Whisk that into the egg yolk mixture, then pour the mixture back into the pan. Stir it over the heat for just one minute more. Remove it from the heat and add in the gelatin and stir until it is melted. Then add in the white chocolate, leave it for a moment and then stir it through.

Add some yellow food colouring until you have that emoji yellow colour then leave to cool to room temperature.

Whip your remaining cream and vanilla to soft peaks. Fold into the mousse.

By now your eyes and mouth will have frozen to the bottom so you can remove the tape. Add some plastic around the outside of the container. Pour in the mousse right up to the top and then freeze.

Once it is frozen place the base of the container in warm water until it is loosened. Pull it out and remove the plastic. Place two glasses in a tray and balance the dessert on top. Spoon over generous scoops of the glaze. It is important that the glaze is at room temperature. If it is too hot it will melt a layer of the dessert and slide off. If it is too cold it won’t flow over the dessert.

Once the first layer is set, give it a second coat of glaze. Lift it off and place on a serving platter. Then to stop it rolling add some crumbs along each side. Then leave it in the fridge to defrost.

Chocolate decoration

150g (5.29 ounces) white chocolate
Orange oil based food coloring or powdered food coloring
To decorate the ends spread out some white chocolate into a circle and using a cake turn table pipe on a spiral of orange coloured chocolate. Then lift the baking paper and tap it down to smooth.

Once it is starting to set place a bowl over the top and cut around it to make a circle. To stop it curling put some more baking paper and a flat weight on top.

Once your dessert has defrosted pull out the skewers. Add the chocolate circles over each end.

Slice into the dessert to reveal your heart emoji smiley face.

surprise inside cake ann reardon
Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

55 Comments View Comments

  1. Rating: 5

    Hi, thank you so much for this recipe, I am looking forward to making it for my niece’s birthday! I have the cookbook, and am referring to this site to see if the quantities are the same. They are, but there is still a discrepancy that I wanted to make sure I understand before I use all these ingredients I’ve bought for it. The quantity of gelatin for the orange glaze calls for 4 teaspoons, but also says 56g. I’ve checked the weight and measurements several times and it seems that actually 4 tablespoons would be 56g, not 4 teaspoons. Am I right or am I just having a clumsy moment somehow? The context of the amount of gelatin in the other elements leads me to believe it was “teaspoons” that was the error and not the “56g”, (and the fact that it’s probably easier to make the error of writing teaspoons instead of tablespoons rather than getting the grams number wrong.) But I still just wanted to check rather than find out the hard way with my ingredients. Can someone please confirm whether the recipe calls for 4 teaspoons or 4 tablespoons of gelatin in the orange glaze? Thanks so much. Ive given this recipe 5 stars because I love the idea, and I’m being forced to rate it to leave a comment. But I also haven’t tried making it yet. Anne, I think you’re awesome and I appreciate everything you do. ❤

    • Also, I meant to ask, are the raspberries fresh or frozen? Fresh raspberries are of course way more expensive and on the video it looked like frozen, but I’m wondering if they should be defrosted first or no difference? (Since it’s going into a mixture that will be heated anyway.)

      • I have another question which is a bit odd, and may go unanswered like the others, but here goes. After spending all day walking around the shops measuring all the cylindrical things I could find, the best option I found that measured as close as possible to the larger container needed for this recipe was a tin of baby formula. Call me crazy to buy a tin of baby formula when I currently have 0 babies in the house and I only want it for the tin, but here we are. I was thinking about figuring out how to give away the contents to someone that might need it (in a Ziploc bag or something) and keep the tin, and still will if I can’t find a use for the formula, but if I can skip this hasslesome task I would rather just “use” the formula as it comes up, if it has another use. Does anyone know whether baby formula can be used as a baking ingredient? Like in place of milk powder or something? Or is there any reason it’s not safe for adult consumption in this way?

  2. Hello, I absolutely loved this recipe❤️, it wasn’t too hard to make and it was a hit with the kids, thanks so much!

  3. Is this recipe very hard?

  4. Hi, I want to bake this because everything you make always looks delicious but sadly I am a Muslim and allergic to raspberries.
    However, I was wondering if you had an alternative.
    I hope you keep making delicious food,

    • Hi Sumaya, There is a form of Halal gelatin which is made from a bean product. This can be swapped for standard gelatin. The raspberries could be replaced with a similar fruit such as strawberries or you could use a small amount of flavour instead.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>