Chocolate Hearts filled with Raspberry and White Chocolate Mousse

Serves: 12 portions


  • 10 oz. white chocolate
  • 3 Tbsp. Raspberry Flavor
  • 1 Tbsp. White Chocolate Flavor
  • 1 package Unflavored Mousse Mix
  • 4 oz. dark chocolate
  • 12 sprigs fresh mint
  • 10 oz. semisweet chocolate
  • 2 qts. heavy cream


  1. 1 In separate double boilers, melt the white and semi sweet chocolates over medium heat.
  2. 2 Spread the chocolate on separate flat surfaces (inverted sheetpans work well) lined with parchment paper. Chill for 3-5 minutes until firm, but not hard.
  3. 3 Press a 3-inch heart shaped cookie cutter into the chocolate to form 12 white and 12 semisweet hearts. Do not touch or lift the hearts until completely set. (About thirty minutes)
  4. 4 Mix the RC Unflavored Mousse Mix per package instructions.
  5. 5 Divide the prepared mousse into two bowls. Add one RC Flavor to each and fold in.
  6. 6 Fill two pastry bags with the mousse mixtures. Melt the dark chocolate in a double boiler.
  7. 7 Using a fork, dip it into the chocolate and swing it back and forth over the top of the white chocolate hearts.
  8. 8 Place a semisweet chocolate heart onto a dessert plate and pipe one side of the heart with raspberry mousse and one side with white chocolate mousse.
  9. 9 Drizzle with Raspberry Flavor.
  10. 10 Top with a white chocolate heart, and garnish the plate with the chocolate dipped strawberries and fresh mint.
Rated 5 stars from 3 reviews
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