These pretty chocolate heart pudding cups were a spur of the moment idea. There was a brownie recipe I wanted to try over the weekend and I ended up with a Pyrex measuring cup messy with melted chocolate.
Rather than discarding the rest of the chocolate, I melted more and grabbed my cupcake-sized heart silicon mold.
Spoon the melted chocolate in the silicon mold. Using a pastry brush, brush the chocolate up the sides of the mold. I used a mini-heart mold and paint brush last year to make Nutella filled Chocolate hearts:
I wasn't sure how these would turn out in the large mold, so I wasn't going for perfection. Next time I'll slow down to make the edges a uniform thickness.
Allow the chocolate to set up in the mold by placing the silicon mold in the refrigerator for 5-10 minutes. Remove and peel the mold away from the chocolate. The chocolate heart cups will just pop out. It worked!
Fill the chocolate heart cup with chocolate pudding, top with whipped cream and garnish with a raspberry, strawberry or cherry. Handle the cups while they are chilled so you don't leave fingerprints in the chocolate.
The older kids passed up the brownies and begged to have one of the pudding cups.
It's fun to be able to eat the entire dessert...chocolate heart-shaped cup and all!