Manjari Harlequin Hearts

Place raspberries in a blender and puree until smooth.
Strain through a fine mesh sieve.
Refrigerate.
Melt coating chocolates one at a time in a double boiler.
On a 2-foot sheet of parchment paper, use a metal spatula to spread the melted dark chocolate into a thin, even layer.
Place the melted white chocolate in a pastry bag, using a No.
0 tip.
Make a zigzag pattern diagonally over the dark chocolate.
Let stand until chocolate hardens, about 5 minutes.
Use a 3 1/2-inch heart-shaped cutter to cut 8 hearts.
Leave hearts in place.
Invert parchment with hearts onto a new sheet.
Peel away the top sheet to expose hearts.
Separate and set aside; reserve scraps for another use.
Place 1/3 cup of the cream in a small saucepan and bring to a boil.
Remove from heat and stir in bittersweet chocolate until melted.
Pour into a bowl to cool, but do not let mixture get cold.
In separate bowl, whip 1 cup of the cream to stiff peaks.
Fold it into the chocolate mousse.
Repeat the procedure with the white chocolate.
To assemble, place 1 heart on each of 4 plates.
Place half of the dark chocolate mousse in a pastry bag, using the No.
4B tip.
Add half of the white chocolate mousse.
Repeat layers in the same order.
Pipe mousse onto the plated hearts.
Lean another heart against the mousse on each plate, so they sit askew, like a beret.
Alternate drops of raspberry sauce with drops of creme fraiche around the rim of each plate.
With the tip of a small knife, draw a line through the drops to run them together.
Serve immediately.