Ingredients:
Makes eight hearts A berry-laden, heart-shaped chocolate shell shimmers and shines for your Valentine. Make the shells up to one week in advance. To serve, brush edges with melted candy and dip into pink and white sparkling sugars; fill with berries. 2 packages (14 ounces each) White, Dark Cocoa or Light Cocoa Candy Melts Pink and White Sparkling Sugars Fresh berries

Instructions:
Melt Candy Melts following package instructions. 1. Use food-safe brush to coat bottom and sides of Ruffled Heart Silicone Mold cavities with melted candy. Coat cups thick enough so that cup cannot be seen through candy, at least 1/4-inch thick. Refrigerate candy in mold on cookie sheet until firm, 5-8 minutes. 2. Unmold candy cup by carefully peeling back sides of mold cavity. 3. Gently push baking cup bottom to release candy cup. 4. Brush top edge of cups with melted candy; dip edge into sugars. Let set. Just before serving, fill with berries. For additional ideas for Valentine’s celebrations, or to order baking and decorating supplies, visit www.wilton.com