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1
Place raspberries in a blender and puree until smooth.
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2
Strain through a fine mesh sieve.
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3
Refrigerate.
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4
Melt coating chocolates one at a time in a double boiler.
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5
On a 2-foot sheet of parchment paper, use a metal spatula to spread the melted dark chocolate into a thin, even layer.
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6
Place the melted white chocolate in a pastry bag, using a No.
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7
0 tip.
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8
Make a zigzag pattern diagonally over the dark chocolate.
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9
Let stand until chocolate hardens, about 5 minutes.
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10
Use a 3 1/2-inch heart-shaped cutter to cut 8 hearts.
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11
Leave hearts in place.
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12
Invert parchment with hearts onto a new sheet.
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13
Peel away the top sheet to expose hearts.
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14
Separate and set aside; reserve scraps for another use.
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15
Place 1/3 cup of the cream in a small saucepan and bring to a boil.
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16
Remove from heat and stir in bittersweet chocolate until melted.
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17
Pour into a bowl to cool, but do not let mixture get cold.
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18
In separate bowl, whip 1 cup of the cream to stiff peaks.
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19
Fold it into the chocolate mousse.
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20
Repeat the procedure with the white chocolate.
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21
To assemble, place 1 heart on each of 4 plates.
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22
Place half of the dark chocolate mousse in a pastry bag, using the No.
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23
4B tip.
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24
Add half of the white chocolate mousse.
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25
Repeat layers in the same order.
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26
Pipe mousse onto the plated hearts.
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27
Lean another heart against the mousse on each plate, so they sit askew, like a beret.
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28
Alternate drops of raspberry sauce with drops of creme fraiche around the rim of each plate.
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29
With the tip of a small knife, draw a line through the drops to run them together.
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30
Serve immediately.
