Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
If chocolate resists, refrigerate an addtional 5 minutes.
If desired, brush each heart lightly with gold dust.
Spread remaining chocolate on waxed paper.
Refrigerate until set; store in airtight container.