1 (6-inch) heart balloon, partially inflated to 3 inches
For the red velvet brownies:
1 1/3 cups chopped dark chocolate
1 cup butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
4 tablespoons red food coloring
To decorate the flaming hearts:
1/4 cup white chocolate raspberry ice cream
1 tablespoon raspberry jam
1/4 cup white chocolate
1/8 cup whiskey
Make the chocolate heart: Line a baking sheet with parchment paper, and dip the heart balloon halfway in the melted chocolate. Place balloon in a mug or cup and place in fridge to set up to 30 minutes.
Make the brownies: Preheat oven to 350 degrees, and line a 9 x 9-inch pan with parchment paper.
In a large heatproof bowl set over a pot of simmering water, melt chocolate and butter. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt, baking powder and food coloring to combine. Pour batter into prepared pan. Bake for 30 to 35 minutes until set and slightly shiny and a knife comes out mostly clean with a few crumbs stuck to it. Once cooled, cut into 2 by 2-inch heart-shaped pieces. Brownies will keep up to 5 days covered.
Serve the flaming brownies: Remove the chocolate balloon from the fridge and pop the balloon to reveal a chocolate mold. Return to fridge until the rest of the dessert is ready.
Spread the raspberry jam in a swirl pattern on a medium-sized plate. Carefully place heart-shaped red velvet brownies over the jam. Top with white chocolate raspberry ice cream and decorate with white chocolate. Place heart-shaped chocolate mold on top.
Place whiskey in a measuring cup. Safely light it on fire and carefully pour on top of the chocolate mold. The mold will be on fire for a few seconds to then reveal a melted, gooey red velvet surprise.