Chocolate Hearts Coeur à la Crème au Chocolat
This dessert – a heart of cream – might just as easily be called “You had me at chocolate.” Coeur à la Crème au Chocolat lives up to its name: creamy, chocolaty and delicious. Make this dessert at least a day in advance to ensure the liquid has time to drain.
Coeur à la crème au chocolat
This dessert is straightforward to make, but you must allow enough time (overnight) for the liquid to drain from the cheese mixture.
Equipment
- cheesecloth
- cream cheese mould heart-shaped, of course
Ingredients
- 8 oz cream cheese softened
- 1 1/4 cups heavy cream (35%)
- 2 oz semi-sweet chocolate about 1/3 cup
- 2/3 cup confectioners’ sugar sifted to remove lumps
- 1 tsp vanilla extract
- 16 oz frozen blackberries or raspberries
- 1/4 cup sugar
- 1 tbsp Chambord raspberry liqueur or Grand Marnier
- A few fresh berries for decoration
Instructions
Prepare the Cream Hearts:
- Cut a double thickness of cheesecloth to 18-inches square. Rinse to remove sizing and squeeze to damp-dry. Line a coeur à la crème mold and set aside.
- In a large mixing bowl, beat the cream cheese on high speed until light and fluffy. Add 1/4 cup of the cream and beat to lighten the cheese.
- Melt the chocolate on top of a double boiler (or in a metal or glass bowl over simmering water).
- Add the chocolate, confectioner's sugar and vanilla to the cream cheese mixture and beat to blend, scraping down the sides of the bowl as you go.
- In a clean bowl with clean beaters, beat the remaining cup of cream until it reaches soft peaks. Fold it into the cheese/chocolate mixture until no streaks are visible.
- Pour the mixture into the prepared mould and wrap the overhanging cheesecloth over the top, pressing down lightly to ensure the mixture conforms to the mould. Put the mould onto a plate to drain (This is why the mould has holes!) and refrigerate for at least 8 hours or overnight.
Make the Sauce:
- Put the berries, sugar, and liqueur in a large saucepan. Bring to a boil and let simmer for 10 minutes. Force the berry mixture through a fine sieve and discard the seeds and skins. Refrigerate the sauce until it is ready to use.
To Serve:
- Unmold the coeur onto a decorative plate and spoon fresh berries around the edges. Serve small slices with berry sauce drizzled over the top, and pass the remaining sauce around the table.
Tried this recipe?Let us know how it was!
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