Place chocolate in microwave safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completed melted.

Put 2 tablespoons chocolate in the bottom of a heart shaped silicone cupcake mold. Slowly rotate the mold at an angle so the chocolate evenly coats the sides of the mold. 

Chill until set, about 25 minutes. Carefully loosen the edges and then slowly peel the baking cup away from chocolate cups. (If you're using a heart shape, start peeling at the v instead of the point.)

In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Beat in vanilla bean paste. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes.

Pipe in to chocolate cups. Chill for at least 30 minutes. Serve with mixed berries

In a medium saucepan, mix together the frozen strawberries, sugar, and lemon juice. Over medium heat, bring to a boil.

Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly.

Add fresh berries and stir to coat berries. Serve at room temperature or refrigerate until ready to use