PREPARATION:

1. Blend cream cheese with sugar in medium bowl with fork until combined. Stir in mascarpone and vanilla.
2. Beat 1/4 cup whipping cream with mixer at medium-high speed until stiff peaks form. Fold into cheese mixture, in 3 additions.
3. Dissolve coffee in 1/2 teaspoon hot water. Divide cheese mixture in half; mix coffee into half of cheese mixture until blended. Set aside.
4. Blend cocoa into remaining 1 tablespoon whipping cream. Add 2 tablespoons of remaining cheese mixture into chocolate paste to lighten, then stir chocolate paste into remaining cheese mixture until smooth. Reserve 1 tablespoon.
5. Divide chocolate mixture between 2 custard cups and smooth; sprinkle each with half of candy. Add half of coffee mixture to each custard cup, and smooth tops.
6. Place reserved chocolate mixture in small resealable bag. Cut small piece of one corner of bag. Pipe heart onto each mousse. Serve chilled or at room temperature.