David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Chocolate Hearts Coeur à la Crème au Chocolat

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 make certain the liquid has time to drain.

Coeur à la Crème au Chocolat

Coeur à la crème au chocolat

This dessert is straightforward to make, but you need to allow for enough time (overnight) for the liquid to drain from the cheese mixture.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 8 hrs 40 mins
Course Dessert
Cuisine French
Servings 6 people

Ingredients
  

  • 8 oz Cream cheese softened
  • 1 1/4 cups Heavy Cream
  • 2 oz Semi-Sweet Chocolate about 1/3 cup
  • 2/3 cup confectioners’ sugar sifted to remove lumps
  • 1 tsp Vanilla extract
  • 1 16- oz bag Frozen Blackberries or Raspberries
  • 1/4 cup Sugar
  • 1 tbsp Chambord 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 in the 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 they reach soft peaks. Fold them into the cheese/chocolate mixture until no streaks are visible.
  • Pour mixture into prepared mold and wrap overhanging cheesecloth over the top, pressing down lightly to ensure the mixture if conforming to the mold. Put mold onto a plate to drain (the reason the mold has holes!) and refrigerate for at least 8 hours or overnight.

Make the Sauce:

  • Put berries, sugar and liqueur in a large saucepan. Bring to a boil and then let simmer for 10 minutes. Force the berry mixture through a fine sieve and discard seeds and skins. Refrigerate the sauce until 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 top, and pass remaining sauce around the table.
Keyword Chocolate, French Desserts
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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