Valentine's Day Chocolate Mousse Recipe

Ingredients
<br>- CHOCOLATE HEARTS (recipe follows, optional)
<br>- 1/4 cup HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
<br>- 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
<br>- 1/3 cup sugar
<br>- 3 teaspoons cornstarch
<br>- 1 cup milk
<br>- 1/2 cup water
<br>- 4 egg yolks, beaten
<br>- 1 3/4 (12 ounce) packages HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
<br>- 1 teaspoon vanilla extract
<br>- 3/4 cup whipping cream, whipped
<br>- 1/2 cup whipping cream, whipped
<br>- 8 strawberries (optional)
<br><p></p>Directions
<br>step 1: Prepare CHOCOLATE HEARTS.
<br>step 2: Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat.
<br>step 3: Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped 3/4 cup cream. Spoon into martini glasses or dessert dishes.
<br>step 4: Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped 1/2 cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert.
<br>step 5: CHOCOLATE HEARTS:  Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper.  Refrigerate until firm.
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Ingredients
- CHOCOLATE HEARTS (recipe follows, optional)
- 1/4 cup HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
- 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
- 1/3 cup sugar
- 3 teaspoons cornstarch
- 1 cup milk
- 1/2 cup water
- 4 egg yolks, beaten
- 1 3/4 (12 ounce) packages HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
- 1 teaspoon vanilla extract
- 3/4 cup whipping cream, whipped
- 1/2 cup whipping cream, whipped
- 8 strawberries (optional)

Directions
step 1: Prepare CHOCOLATE HEARTS.
step 2: Stir together sugar and cornstarch in medium heavy saucepan. Stir in milk and water. Cook and stir over medium-high heat until boiling. Stir about half of hot mixture into beaten egg yolks. Return all to saucepan. Boil gently 1 minute, stirring constantly. Remove from heat.
step 3: Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted. Pour into small metal bowl. Set bowl inside a larger bowl filled with ice water. Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled. Fold in the whipped 3/4 cup cream. Spoon into martini glasses or dessert dishes.
step 4: Cover lightly with plastic wrap. Refrigerate 30 minutes or up to 2 days. Just before serving, top each with a dollop of the whipped 1/2 cup cream and a strawberry, if desired. Peel chocolate hearts from wax paper; place one on each dessert.
step 5: CHOCOLATE HEARTS: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds; stir until melted. Let stand 2 minutes. Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag. Squeeze bag to pipe mixture into heart shapes on wax paper. Refrigerate until firm.

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