If you don’t want to break into your box of chocolates yet, end your Valentine’s Day meal with Food Network Chopped champion, multi-award winning chef, restaurateur and author Chef Eric LeVine’s divine Raspberry Mousse, which can be made up to 2 days in advance.
1. In a small bowl, mix gelatin with 3 Tbsp. cold water. Let stand to dissolve and solidify.
2. Combine raspberries and sugar in a medium saucepan; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, about 5 minutes.
3. Stir in gelatin until it melts/dissolves. Pour mixture into a bowl to cool and set aside.
4. Combine heavy cream and vanilla in the bowl of a stand mixer. Using the whisk attachment, whip cream until soft peaks form. Gently fold in raspberry mixture.
5. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days in advance.
6. Before serving, melt chocolate with the shortening in a small bowl using short bursts in the microwave. Pour melted chocolate into a zip-top bag and cut off the corner. Drizzle the chocolate over the top of the set mousse.
7. Garnish with a couple of fresh or frozen raspberries.