Chocolate Hearts filled with Raspberry and White Chocolate Mousse

In separate double boilers, melt the white and semi sweet chocolates over medium heat.

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.

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)

Mix the RC Unflavored Mousse Mix per package instructions.

Divide the prepared mousse into two bowls. Add one RC Flavor to each and fold in.

Fill two pastry bags with the mousse mixtures. Melt the dark chocolate in a double boiler.

Using a fork, dip it into the chocolate and swing it back and forth over the top of the white chocolate hearts.

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.

Drizzle with Raspberry Flavor.

Top with a white chocolate heart, and garnish the plate with the chocolate dipped strawberries and fresh mint.