In a plastic ziploc bag, place chocolate chips and microwave in 15 second increments, kneading in between until melted. Cut the tip and pipe heart shapes onto waxed paper. Let dry.

Using a mixer, beat cream cheese. Add sugar and vanilla and mix well. Set aside.

Beat whipping cream until stiff peaks form using your mixer. Combine with cream cheese mixture and beat well.

Divide your mousse into thirds: Place 6 tablespoons into one bowl (this is the white), 9 tablespoons into another bowl, and leave the remaining in the mixing bowl.

Add cocoa powder to the mixing bowl and beat well until combined.

Add strawberries to the 9 tablespoons of reserved mousse. Crush as you mix well with a spoon.

Spoon two tablespoons of chocolate, followed by two tablespoons of raspberry and topped with 1 tablespoon of white mousse. Garnish with prepared chocolate heart and raspberry.