In advance: Prepare candy shells in flower mold. Let set.
Also: Make candy leaves. Tint melted white candy green. Brush melted candy onto back of lemon leaf; let dry in medium flower former. Later, peel off leaf and paint vein lines on candy using fine tip brush and green candy color.
Prepare mousse and fill candy shells using tip 32 rosettes. Position candy-coated chocolate in center. Position leaf.
To make candy shells: Fill pan or mold to top edge with melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer. Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again. For unmolding shells from silicone molds, peel mold back, pushing candy shell out from bottom of mold.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.