E
Edoc
Guest
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.
Source: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/
dianas/recipeID/1175/Recipe.cfm
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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.
Source: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/
dianas/recipeID/1175/Recipe.cfm
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/