Method (chocolate heart)

1. Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat. Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan to create a bain-marie and allow to melt. You’ll need the other 1/4 of the chocolate to temper it. Tempering the chocolate makes the chocolate heart more durable. Check out this amazing tutorial on how to temper chocolate.
2. Using a food-grade brush, brush a layer of the dark chocolate into the silicone heart moulds then place into the freezer for 5-8 minutes until set. Remove from the freezer then paint a second coat of chocolate over the first, making sure it’s thick and covers any gaps or holes. Be quick, as the second coat will set fairly fast. Pop into the freezer for 5 minutes. Make sure the layers are quite thick. You might need a few layers of the dark chocolate.
3. Remove the chocolate hearts out of the moulds. They’ll be shiny and firm to touch. keep them stored in the fridge while you make the mousse.

Method (chocolate mousse)

1. Chill the coconut whipping cream / can of full fat coconut milk in the fridge overnight. This helps the coconut cream separate from the water, you only want the thick cream for this recipe.
2. Scoop out the thick coconut cream and add it into a medium sized mixing bowl.  Using a hand mixer or a stand mixer fitted with a balloon whisk attachment, whip the cream on medium-high speed until soft peaks form (approximately 30 seconds). DO NOT over whip the cream or you risk it turning too soft. 
3. Sift in the cocoa powder and icing sugar. Whip on medium-high speed until medium peaks form, for approximately 1 minute. You might want to taste test the mousse and adjust the flavour ( add more icing sugar for sweetness, or a little more cocoa powder for a richer flavour). 
4. Transfer the chocolate mousse into a piping bag fitted with a star tip nozzle. Place the piping bag into the fridge and allow the mousse to thicken and set for approximately 1 hour. To speed this process up, you can place it into the freezer for around 10-15 minutes. 

Assemble chocolate mousse hearts 

1. Place the chocolate hearts on serving plates. Add a swirl of caramel into the base of the chocolate heart (optional). 
2. Pipe the thickened mousse on top of the caramel and into the chocolate heart.
3. Decorate with a a freshly sliced strawberry and a sprinkle of freeze dried raspberries (optional). Store in the fridge until ready to serve and enjoy!