CHOCOLATE HEART DIRECTIONS:
Line your pan with parchment paper
Draw medium sized hearts with your marker on the parchment paper.
Melt your chocolate as directed on your bag.
Pour your melted chocolate into a squeeze bottle
Outline the heart first with the chocolate
Now have fun do decorative squiggles or fill the heart in solid
Place in the freezer for 15 minutes to harden
Using a medium saucepan bring 2 cups of the milk to a boil on medium heat.
Add sugar, cornstarch, and salt in a medium, heatproof bowl.
Slowly whisk in the rest of the 2/3 cup milk, a little at a time so lumps do not form, then whisk in the egg.
When you see the milk is boiling, gradually add it to the cornstarch mixture in the bowl, whisking quickly the whole time.
Place the mixture back to the saucepan, stirring with a whisk.
Once it comes to a simmer, cook it for one to two minutes longer.
The pudding will become very thick.
Remove from the heat and stir in the vanilla extract.
Separate the pudding in half and place in separate bowls.
In one bowl add your cherry flavoring and red food coloring fold to incorporate.
Cover the pudding with plastic wrap, pressing it directly on the surface of the pudding, and refrigerate until chilled.
Once chilled in your desserts bowls layer your pudding half vanilla half cherry.
Place back to refrigerate.
Begin to make your whip cream.
Using a handheld electric mixer or a stand mixer with the whisk attachment.
Put the bowl and the whisk in the fridge for about 10 minutes.
Whisk all ingredients together - about 30 seconds on low speed to give them a good stir, switching to high speed until stiff peak (or until you reach the desired consistency you want - I use a stand mixer and it takes me about 2 minutes to get to soft peak stage, then another minute or so to stiff peak, which is what I want). Be careful not to overbeat, though...you might end up with butter!
Putting it all together:
Top your pudding cups with whip cream and garnish with sprinkles, Valentine's Day candy and the chocolate heart.