To create the delicate white chocolate mousse, begin by melting the chocolate over a low heat while stirring continuously. While the chocolate melts, whip the egg yolks with half of the sugar. In a separate bowl, whip the egg whites with the remaining sugar. Gently fold the egg yolk mixture into the melted chocolate, followed by the whipped egg whites. Refrigerate the chocolate mousse before serving.

Soak the gelatin sheets in cold water, squeeze out excess water, and dissolve them in warm hibiscus tea. Add rose jam to the mixture and let it set until firm.

Combine all ingredients in the Thermomix, heating the mixture for 4 minutes at 80°C. Spread the mixture onto a Silpat in the shape of small hearts and allow it to dry for 72 hours at 55°C.

For an enchanting presentation, skillfully shape a quenelle of the white chocolate mousse. Enhance the visual appeal by gently warming the rose jam, letting it cool until it achieves a velvety consistency. With an artful touch, pour the lukewarm rose jam over the quenelle, creating a luscious and inviting layer. To complete this delightful creation, artfully arrange the heart-shaped hibiscus accents on top, providing a burst of colour and texture that elevates the dessert's aesthetic allure.

Heat the cream, sugar, and egg whites in the Thermomix until reaching 70°C. Add the melted chocolate and pour the mixture into a siphon bottle with two pressure cartridges. Store in a warm place at 50°C.

Bring the water to a boil with the sugar and let it cool back to room temperature. Start by adding the proespuma and emulsify thoroughly, then add all other ingredients and mix again thoroughly. Transfer this mixture into a siphon bottle with two pressure cartridges and refrigerate for later use.

Coat the fresh rose petals with beaten egg white using a brush and sprinkle a layer of powdered sugar over them. Allow them to dry at 50°C for approximately three hours.

Mix melted butter with flour, powdered sugar, and orange juice. Spread onto a baking sheet and bake until crispy for 10 minutes at 180°C. Crumble the cookies after cooling and semi-whip the cream with sugar and lemon. Mix the cookies into this cream.

Place a spoonful of cookies and cream at the bottom of a bowl. Pipe the warm chocolate mousse on top, followed by the cold rose foam, and finish by delicately placing the sugared rose petals.

To create the delicate white chocolate mousse, begin by melting the chocolate over a low heat while stirring continuously. While the chocolate melts, whip the egg yolks with half of the sugar. In a separate bowl, whip the egg whites with the remaining sugar. Gently fold the egg yolk mixture into the melted chocolate, followed by the whipped egg whites. Refrigerate the chocolate mousse before serving.

Heat all ingredients for the chocolate sorbet to 85°C in the Thermomix for 3 minutes. Pour into a Pacojet beaker, freeze, and churn. Warm the sake in a saucepan with the sugar until the sugar is dissolved. Add all ingredients and whisk until light and airy.

Place one or two quenelles of chocolate sorbet in a tall glass and spoon the still-warm yuzu sabayon over it. Finish by garnishing with the candied yuzu strips.

Embark on a journey of love this Valentine's Day with these three divine dessert creations by renowned Belgian chef Lieven Lootens. From the delicate white chocolate mousse to the comforting warme chocolate mousse and the exquisite chocolate sorbet, each recipe is a masterpiece of flavours. If you're eager to experience Chef Lootens' culinary magic, visit his restaurant 't Aards Paradijs. Let these desserts, paired with the finest Neuhaus chocolates, be the sweet highlight of your celebration, creating lasting memories of love and indulgence. Happy Valentine's Day!