1. Place wax paper onto a cookie sheet, set aside
2. In a double broiler, melt the candy wafers until smooth.
3. Combine two piping bags and pour the chocolate into the bag
4. Cut the tip of the piping bag.
5. Pipe hearts onto the wax paper
6. place into the fridge for 10 minutes.

For the mousse!

1. Wash and pat dry raspberries and place in a food processor and pulse until well pureed.
2. Set to the side
3. Add 3 Tbsp water and your into a small microwave safe bowl, then let sit for 5 minutes.
4. Place your gelatin mixture in the microwave on high power for 30 seconds. Remove and whisk for 1 minute.
5. Let your mixture cool 4 minutes until room temp to warm
6. Add in 1/4 cup powdered sugar and whip until stiff peaks form.
7. Set to the side.
8. In a large mixing bowl use a hand mixer, blend cream cheese and 2 cups powdered sugar until well combined.
9. Add your vanilla and red food coloring and mix until combined then increase to high speed and whip until light and fluffy about 2 minutes.
10. Add in your raspberry puree and the gelatin mixture and mix until well combined.
11. Fold in 1/3 of the whipped cream mixture,repeat steps until all is folded in.
12. Place in refrigerator

Whip Cream Directions:

1. Place your mixer bowl and your whisk in freezer for 30 minutes to chill.
2. Pour your heavy whipping cream, sugar and vanilla into the cold bowl
3. Whisk on high speed for 1-2 minutes until stiff peaks form

Putting it all together:

1. Take your pre-made brownies and chop into quarters
2. Then add a layer of your Raspberry mousse and a layer of fresh raspberries
3. Continue until your dessert cup is filled
4. Top with whip cream and the chocolate heart.