Mousse Filled Ruffled Hearts
SUPPLIES & TOOLS:
- Wilton foodcrafting supplies:Mini Ruffled Heart Treat Mold15.25"x10.25" Medium Non-Stick Cookie PanCandy Melts: Light Cocoa, Pink12" Disposable Decorating BagsHeart Comfort Grip CutterPink Icing ColorCake Decorating Tip 1M
- Favorite raspberry mousse recipe
- Fresh raspberries
- Mint leaves
1. Make candy shell. Place treat mold on cookie pan for better stability. Melt light cocoa Candy Melts according to package directions. Fill disposable decorating bag with melted candy. Apply gentle pressure to bag, filling ruffled heart mold cavity to the top edge with melted candy. Gently tap on counter to remove air bubbles. Allow to cool in refrigerator for 8 to10 minutes or until a 1/8" to ¼" shell forms. Pour out excess melted candy then return shell to refrigerator to chill completely. Carefully unmold by turning mold over on a soft cloth and tapping gently to release shell.
2 Make candy plaque. Melt pink Candy Melts according to package directions. Place heart Comfort-Grip Cutter on cookie pan. Use disposable decorating bag to pour candy into cutter about ¼" deep. Allow to cool in refrigerator until set.
3 Fill shell. Prepare raspberry mousse according to recipe directions. Tint pink. Use tip 1M and disposable decorating bag to fill with swirl. Garnish with fresh raspberry and mint leaves.
4 Attach shell to candy plaque. Pipe dots of icing on bottom of candy shell to secure to candy plaque.
Tip: For a surprise, fill bottom of candy shell with fresh raspberries before filling with mousse.