For the Meringue Hearts
- 4 large egg whites, use at room temperature
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1 1/4 cups sugar
- 4 squares (4 oz) of bittersweet melted chocolate

For the Mousse
- 2 cups whole strawberries, washed, hulled and mashed
- 3 tablespoons sugar
- 2 tablespoons orange liqueur or orange juice
- 1/2 package unflavored gelatin (about 1 1/2 teaspoons)
- 1 cup whipping cream

For the Garnish
- 6 whole strawberries, washed and dried
- Preparation Time: 50 minutes plus chilling

Making the Meringue Hearts
1. Preheat oven to 275°F. Line a large baking sheet with parchment or waxed paper. Using a 3 1/2-inch heart-shaped cookie cutter as a template, trace 6 heart shapes onto the parchment.

2. Using an electric mixer set on high speed, beat egg whites until foamy, about 30 seconds. With the mixer set on low speed, beat in orange zest, cream of tartar and vanilla. On high speed, beat in sugar, 1 tablespoon at a time, until combined; beat mixture until stiff, glossy peaks form, about 4 minutes.

3. Transfer meringue to a pastry bag fitted with a large serrated tip. Pipe meringue onto heart outlines on the parchment; fill in with meringue for the bottoms. Pipe 2 more layers of meringue on heart edges to make sides.

4. Bake meringue for 40 minutes. Turn off oven; let meringue dry in oven for at least 8 hours or overnight.

5. Using a pastry brush, coat bottoms of meringue hearts with melted chocolate. Set aside remaining chocolate.

Making the Mousse
1. In a large bowl, combine strawberries and sugar. In a small saucepan, combine orange liqueur and gelatin over low heat; cook, stirring occasionally, until gelatin is completely dissolved, about 1 minute. Stir gelatin mixture into strawberry mixture until well combined.

2. In a medium bowl, using an electric mixer on high speed, beat cream until soft peaks form, about 2 minutes. Whisk one-third of whipped cream into berry mixture; fold in remaining whipped cream. Chill until thickened and firm, about 45 minutes.

3. Spoon mousse into a pastry bag fitted with a large plain tip; pipe mousse into meringue hearts.

Garnishing the Hearts
1. Place reserved melted chocolate in a resealable plastic bag; snip off 1 corner. Drizzle chocolate onto edges of hearts.

2. Make several cuts from bottom of each strawberry toward stem, leaving stem end intact; separate slices to fan. Garnish each heart with a fanned berry.

Baking Time: 40 minutes plus standing 8 hours minimum