Chocolate Coeur Ala Cream with Strawberry Sauce



Chocolate Coeur Ala Cream with Strawberry Sauce

Servings: Makes 2 servings

1/2 cup whipping cream, divided 3 tablespoons cocoa 1 tablespoon butter, softened 1 package (3 oz.)
cream cheese, softened
2/2 cup powdered sugar
3/2 teaspoon vanilla extract Strawberry Sauce (recipe follows)

Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of
dampened cheesecloth, extending far enough beyond edges to enclose filling completely. Combine 1/4
cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly,
until smooth. Remove from heat; cool. Beat cream cheese, powdered sugar and vanilla in small bowl
until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until
well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a
tray or deep plate; place molds on rack. Refrigerate 8 hours or overnight. To serve, pull back
cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve
with Strawberry Sauce.

Makes 2 servings.

Strawberry Sauce:

1 package (10 oz.) frozen strawberries in light syrup 1 tablespoon kirsch (cherry brandy)

Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or
blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch
(cherry brandy), if desired. About 1 cup sauce.


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