1. Make the Raspberry Purée

1. Blend frozen raspberries until smooth.

2. Strain through a fine-mesh sieve to remove seeds. Set aside to come to room temperature.

2. Whip the Cream

1. In a chilled bowl, whip the cold cream with powdered sugar until soft peaks form.

2. If using extract, fold it in gently.

3. Fold in the Raspberry Purée

1. Add one-third of the purée to the whipped cream. Fold gently to combine.

2. Add the remaining purée and fold until evenly mixed. Be gentle to maintain fluffiness.

4. Fill Molds

1. Spoon or pipe the mousse into silicone heart molds, leaving a tiny space at the top.

2. Tap molds gently to release air bubbles.

3. Freeze for 8 hours or overnight until completely solid.

5. Dip in Chocolate

1. Melt dark chocolate in a double boiler or microwave. Let it cool slightly.

2. Remove frozen mousse hearts from molds.

3. Dip each heart into chocolate, letting excess drip off.

4. Place on parchment-lined tray. Add decorations before chocolate sets.

5. Chill 10–15 minutes until chocolate is firm.

6. Serve

• Serve straight from the fridge or let sit 2–3 minutes to slightly soften.

• Display on a chilled platter, or package in mini cupcake liners for gifting.