Chocolate Mousse CHOCOLATE HEARTS

. CHOCOLATE HEARTS
. 1/3 cup sugar
. 3 tablespoons cornstarch
. 1 cup milk
. 1/2 cup water
. 4 egg yolks, beaten
. 1-3/4 cups Semi-Sweet Chocolate Chips or Milk Chocolate Chips
. 1 teaspoon vanilla extract
. 3/4 cup whipping cream, whipped
. 1/2 cup whipping cream, whipped
. 8 strawberries (optional)

1. Prepare CHOCOLATE HEARTS.
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.
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.
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.

CHOCOLATE HEARTS: Place 1/4 cup 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.
To form shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.