INGREDIENTS

INSTRUCTIONS

1. To temper chocolate, cut off one third; set aside. Break remainder into
small pieces, and melt in a dry metal bowl over simmering water. When
chocolate reaches 100' on a chocolate thermometer, remove from wa- ter bath
and add reserved chocolate. Stir until chocolate cools to 85'; remove
unmelted pieces. Place over hot water again, and stir until chocolate
reaches 90'.
2. Brush 8 heart-shaped molds with chocolate, a thin layer at a time. Make
shells as thin as possible but sturdy enough for filling.
3. Place molds in freezer for 10 to 15 minutes, or until chocolate begins
to separate from mold. Without touching chocolate, turn shells out onto a
parchment-covered baking sheet. Refrigerate until ready to fill.
4. Pour a thin laver of raspberry coulis onto dessert plates. Pour creme
anglaise into a small parchment-paper pastry bag, and cut a tiny hole at
the end. Dot perimeter of coulis with creme anglaise. In one circular
motion, lightly drag a wooden skewer through dots to make heart shapes.
5. Using a pastry bag fitted with a large star tip, pipe mousse into each
shell, piling high. Carefully place a second shell on top.
6. Decorate tops of hearts as desired with royal icing, using a pastry bag
with a small star tip. Refrigerate. Set hearts out at room temperature 20
minutes before serving.
MAKES 4 HEARTS, 4 To 6 INCHES WIDE
Posted to MM-Recipes Digest  by COOKIT4U@aol.com on Feb 11, 1998

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