In advance: Make truffles and candy heart topper. Mold 86 truffles, filling mold 3/8 in. deep with melted candy; refrigerate until firm, unmold. Make extras to allow for breakage. For heart, place copper cutter on waxed paper-covered board. Center the 3 1/8 in. diameter (3rd largest) plastic heart cutter inside. Fill area between cutters 1/8 in. deep with melted candy in cut parchment bag. Tap board to level; refrigerate until firm, unmold. Trim with sharp knife as needed. Attach 14 truffles to front with melted candy. For center lattice, trace 3 1/8 in. heart cutter on waxed paper; cut out heart slightly larger than cutter so that lattice will fit behind center heart opening without ends showing. Pipe lattice lines across waxed paper heart using melted candy in cut bag; let set at room temperature and carefully peel off paper. Attach behind center heart opening with melted candy. Attach heart topper to lollipop stick with melted candy; let set.