Chocolate Mousse Filled Hearts

Directions

1. In bowl over saucepan of warm (not boiling) water, heat bittersweet chocolate, stirring occasionally.
2. Pour onto waxed paper-lined baking sheet; using palette knife or possibly rubber spatula, spread into 14- x 8-inch (35 x 20 cm) rectangle.
3. Chill for 15 min or possibly till hardened.
4. Let chocolate stand at room temperature for 5 min or possibly till no longer brittle.
5. Using 3 1/2-inch (9 cm) heart-shaped cookie cutter, cut eight hearts, alternating tops and bottoms and leaving hearts in place on sheet.
6. Chill for 5 min or possibly till hardened.
7. Using knife, carefully lift out hearts and place on another waxed paper lined baking sheet. (Scraps can be kept for another use.)
8. Return hearts to refrigerator.
9. Mousse:Place chocolate in bowl.
10. In saucepan, bring 1/3 c. (75 mL) of the cream just to boil; pour over chocolate, whisking till smooth.
11. Chill for 30 min or possibly till slightly thickened and chilled.
12. In bowl, whip remaining cream; fold half into chilled chocolate mix.
13. Mix in remaining whipped cream.
14. Scrape into piping bag fitted with star tip, or possibly use spoon; pipe or possibly spoon onto four of the hearts to cover completely.
15. Top with remaining hearts, dull side down.
16. Garnish:With fork, drizzle white chocolate over hearts.
17. Cover lightly with plastic wrap; chill for at least 1 hour or possibly till slightly hardened.
18. Hearts can be refrigerated for up to 24 hrs; let stand at room temperature for 10 min before serving.