Raspberry Cream in Chocolate Fluted Cup

Melt chocolate chips over low heat until smooth. Spoon 1 tablespoon of melted chocolate into foil mini baking cups. Use a butter knife to spread melted chocolate up the sides and bottom of cups. Place cups in refrigerator until hardened. Check each cup for areas where the cup can be seen through the chocolate. Touch up thin areas with melted chocolate and cool until hardened. Remove foil cup.

Strain pureed raspberries through a fine sieve to make 1 cup. Combine puree, ¼ c of sugar, 1 T orange juice. Cook over medium heat, stirring until sugar is dissolved. Place small amount of raspberry mixture in small bowl and add corn starch and whisk to dissolve. Return to saucepan. Cook 2 minutes until slightly thickened, stirring constantly. Remove from heat and cool.

In small saucepan, combine egg yolks and ¼ cup of the sugar, mix until thick and lemon colored. Stir in ¼ c. orange juice and vanilla, cook over medium heat stirring constantly about 4 minutes or until mixture coats spoon. Remove from heat and cool to room temp. Whip cream with remaining ¼ c. sugar until stiff peaks form, fold in cooled egg mixture.

Spoon cream in fluted chocolate cups. Fill half full, top with 1 t. of the raspberry sauce. Fill with cream mixture. Drop two dots of raspberry sauce side by side on the cream. Use a toothpick to draw sauce from each dot together to form a heart.