Chocolate Coeurs A La Creme
Unmolded heart-shaped chocolate cream cheese desserts — cream cheese beaten with melted chocolate and Grand Marnier, lightened with whipped cream, set overnight in cheesecloth-lined molds, served with chocolate-dipped strawberries.
Ingredients
- 8 oz cream cheese, room temperature
- 0.5 cup semi-sweet chocolate, melted
- 1 dash Grand Marnier
- 1 cup heavy cream
- 18 each fresh strawberries, washed and patted dry
- 1 cup semisweet chocolate, melted and tempered
- 1 dozen shortbread cookies, for serving
Instructions
- 1
Whip the heavy cream to soft peaks. In another bowl, cream the cream cheese and melted chocolate with a paddle attachment until smooth. Fold in the whipped cream.
- 2
Line 6 small heart-shaped ceramic molds with dampened cheesecloth, letting it overhang the sides. Fill each mold with the chocolate filling. Fold overlapping cheesecloth over the filling tightly.
- 3
Place molds on a baking sheet and refrigerate overnight, at least 12 hours.
- 4
Dip each strawberry 3/4 of the way into tempered chocolate. Place on parchment and chill until set, 4-6 hours.
- 5
Unmold the hearts and remove cheesecloth. Serve on individual plates with chocolate-dipped strawberries and shortbread cookies.