Spoon about an ounce of chocolate into one heart-shaped cavity in your silicone mold.
Brush the chocolate up the sides of the mold adding more chocolate as needed to create a nice shell. Let the chocolate set slightly then add a second layer.
You will use approximately 2 ounces of chocolate per heart-shaped bowl.
Repeat creating 12 heart bowls.
Refrigerate until completely set then remove and un-mold.
Pour water into the bottom of a saucepan set over medium-high heat.
Add sugar and allow to come to a boil.
Boil until all the sugar is dissolved, stirring if needed.
Pour egg yolks into a mixing bowl and whisk to break up.
Continue whisking while slowly drizzling in the sugar syrup.
Pour ½ cup of heavy whipping cream into the saucepan and set it back on the stove on low heat.
Stir in the egg mixture and continue to stir for at least 3 minutes until heated through.
You may heat until thickened if desired.
Pour through a fine-mesh sieve that is set over your bowl of melted semi-sweet chocolate.
Discard anything that remains in the sieve.
Stir the chocolate until glossy and smooth.
Fold the whipped cream into the chocolate in two stages.
Cover and chill until the mousse thickens.
Spoon mousse into a pastry bag fitted with a large star tip.
Pipe into chocolate heart bowls.
Garnish with fresh raspberries and heart sprinkles if desired.
Chocolate Mousse Cup Hearts https://hungryhappenings.com/chocolate-mousse-cup-hearts/