Mousse:
1 1/2 cups whipping cream
1 (1/4.ounce) box instant chocolate pudding
2 tablespoons orange liqueur (*I would use 1 tablespoon and unless you want to get liqueured up)
2 (3.5 ounce) containers chocolate pudding cups
6 ounces of fresh raspberries Chocolate Heart:
chocolate shell ice cream topping
Directions
Mousse:
In a medium bowl, beat together cream and pudding mix until soft peaks form. Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into a martini glass. Serve garnished with fresh raspberries and chocolate heart garnish if desired.
Chocolate Heart:
Cover baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pout a very thin layer of the chocolate shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.
 box instant chocolate pudding 2 tablespoons orange liqueur (*I would u...){kind=link}