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Open-faced Chocolate Mousse and Cinnamon Meringue Cookies

Make this easy two-part dessert for the many loves of your life ! Thick rich dark chocolate mousse featuring Real Cream tops feather-light heart shaped meringue cookies. Place a dab of meringue in each corner between the baking sheet and the parchment paper to keep the paper from moving while placing meringue mixture. For a fuller meringue, allow egg whites to come to room temperature. For perfectly symmetrical hearts, place a lightly buttered 3-inch (7 cm) heart-shaped cookie cutter on baking sheet; spoon enough meringue to fill the cutter completely. Smooth surface with a knife or an off-set spatula and gently remove the cutter. Clean knife and smooth sides of meringue. Clean the cutter and repeat with remaining meringue; ensure the cutter is lightly buttered and knife is clean with each addition.
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