Chocolate Hearts with Creamy Mousse
Description
Break the dark chocolate bar into small pieces and place them into a metal bowl or a small saucepan. Set the bowl with chocolate over a saucepan of simmering water of matching diameter. Melt the chocolate over a double boiler, stirring until smooth and homogeneous. Take a heart-shaped baking mold and trace 8 hearts onto a sheet of parchment paper. Alternatively, you can make a heart-shaped stencil from thick paper (about 10 cm wide) and use it to draw the hearts. Using a small pastry brush, carefully spread the melted chocolate onto the parchment within the traced outlines. The layer should be neither too thin nor too thick—about 0.3 cm. Place the chocolate hearts into the refrigerator for 10 minutes, then apply a second layer. Allow them to set, then gently peel the hearts off the parchment and transfer them onto a plate; return to the refrigerator. Now take the white chocolate, break it into small pieces, and grate it using a fine grater. Dissolve 2 teaspoons of coffee in cream, stirring well. Pour the cream into a saucepan and bring to a boil. Add the grated white chocolate to the hot cream and stir thoroughly until smooth. Let the mixture cool to room temperature, then whisk it into a light, fluffy cream. Transfer the cream into a piping bag. Pipe a small amount of cream onto 6 chocolate hearts and stack them in pairs (3 hearts per stack with cream in between). Top each stack with a remaining chocolate heart. Store in the refrigerator until ready to serve.