Chocolate Hearts Coeur à la Crème au Chocolat
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteThis 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
- cream cheese mould (heart-shaped) 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.
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