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 recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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
La Tourte de Fèves a Fava Bean Tart from Nice, France
April 17, 2023
Fève(s) is a French word with several meanings – a trinket in the epiphany cake, chocolate disks used by chocolatiers and in baking, and fava beans. So in this Niçoise dessert recipe, we are talking about fava beans for the tart (tourte) filling, egg, sugar, and hints of citrus. The recipe for la Tourte de …
Lemon Tart for any Season (and Reason)
March 20, 2018
Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.…
Roasted Pears with Crème Anglaise for Dessert
December 13, 2019
Pears are a fruit that is well-suited to desserts like this one with Roasted Pears and Crème Anglaise.…
Pretty in Pink Praline Brioche à la Praline Recipe
January 14, 2019
Brioche à la Praline is a sweet treat from the gourmet city of Lyon. The recipe from the Mirabeau Wine kitchen is festive, perfect for guests or for that special someone. Don't forget the rosé! Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy.…
No Comment