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.
Tried this recipe?Let us know how it was!
More Romantic Desserts to Try
Valentine's heart-shaped cookies
We’ve got a super easy and oh-so-pretty cookie recipe: heart-shaped citrus cookies with blood orange icing. In season and naturally pink! It’s the perfect sweet treat to enjoy with your partner or your gals.
Check out this recipe
Coeur à la Crème au Citron et Lavande
This dessert takes a little bit of time to prepare, and make sure to allow for the overnight 'waiting period' - your guests will thank you.
Check out this recipe
Chocolate-Lavender Truffles
A tasteful dessert that comes from Okanagan Lavender & Herb Farm. A high-quality product that tastes amazing and is easy to make!
Check out this recipe
Chocolate Mousse with Cocoa Nib Brittle
This recipe involves two steps: make the brittle in advance, and the chocolate mousse takes very little time.
Check out this recipeRosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Valentine's Day Menu from ProvenceRelated Provence Articles
Homemade French Lemon Tart to Beat the Blues
July 17, 2020
This spring when were house-bound due to the Covid-19 pandemic, it would have been easy to feel down. But, that’s not the way we roll in our home, we start baking and cooking to lift the spirits. When life gives you lemons you might make lemonade. I will always make a French Lemon Tart instead. I …
Try this Citrus Dessert Lavender Lemon Cake
August 18, 2022
If you are a fan of desserts with citrus, this lavender lemon cake is calling your name. This recipe from our friends at the Okanagan Lavender & Herb Farm is easy to assemble and ready in about an hour. Serve the cake with a dollop of whipped cream as shown in the photo or lavender …
BBQ Time Dessert Popsicles with Rosé, Grapefruit and Elderflower
August 15, 2018
Popsicles may seem like a treat for kids, but this version with Rosé, Grapefruit and Elderflower will keep the adults in your party happy. The best part about these popsicles (other than the rosé) is how easy they are to make. The recipe was created by Sophie Bellard, one of three sisters with complementary talents, which includes desserts.…
Sweet Recipe Chocolate Lavender Truffles
November 8, 2022
Generally speaking, candy can be tricky to make, but truffles are not that complicated. The recipe below for chocolate lavender truffles comes from the Okanagan Lavender & Herb Farm. It is easy to follow and the results are delicious. Serve the truffles for dessert or wrap them in an attractive container to offer as holiday …
No Comment