• To begin, gather all your ingredients so that you have everything close at hand on the counter or table. Line a 6 or 8-inch heart shaped baking pan with foil, folding over the edges of the pan. Set aside until ready to use.

Prepare the Chocolate Mold

• Using a microwave-safe bowl, heat the 8 oz. Belgian dark chocolatepieces and 1 tablespoon vegetable shortening in a microwave 30-40 seconds at a time until the chocolate is melted. Do not overheat. Stir until smooth.
• Pour the melted chocolate into the prepared heart pan, swirling to coat the bottom and up the sides.
• Refrigerate the pan for several minutes, then swirl the chocolate up the sides again, to reinforce the mold. Repeat as necessary until chocolate has formed to the sides as desired. Refrigerate for 30 minutes or until firm.
• Using the foil, lift the chocolate mold from the pan. Carefully, remove the foil and place the chocolate heart on a serving plate.

Make the Chocolate Mousse

• In a large mixing bowl, beat softened 6 oz. cream cheese and 1/4 cup butter until smooth.
• In a small bowl, combine 1 1/2 cups powdered sugar and 1/3 cup baking cocoa. Add to creamed mixture with 2 tablespoons whole milk and 1 teaspoon vanilla extract. Beat until smooth.
• Using a rubber spatula, gently fold in two cups of the whipped cream into the cream cheese mixture until combined.
• Spoon the prepared mousse into the chocolate heart mold. Using a star-tipped pastry decorator, fill with the remaining whipped cream. Pipe the whipped cream around the edge of heart.
• Garnish with 1 quart fresh strawberries (whole or sliced), 2 large apples (sliced), and/or sliced bananas. 8-10 servings.