Chocolate Coeur a la Creme with Strawberry Sauce Recipe

Ingredients
<br>- 1/2 cup heavy cream, divided
<br>- 3 tablespoons HERSHEY®'S Cocoa Powder
<br>- 1 tablespoon butter, softened
<br>- 1 (3 ounce) package cream cheese, softened
<br>- 1/2 cup confectioners' sugar
<br>- 1/2 teaspoon vanilla extract
<br>- 1 (10 ounce) package frozen strawberries in syrup, thawed
<br>- 1 tablespoon cherry brandy
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Combine 1/4 cup whipping cream, cocoa and butter in small saucepan.  Cook over low heat, stirring constantly, until smooth.  Remove from heat; cool.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: STRAWBERRY SAUCE:  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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Ingredients
- 1/2 cup heavy cream, divided
- 3 tablespoons HERSHEY®'S Cocoa Powder
- 1 tablespoon butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 (10 ounce) package frozen strawberries in syrup, thawed
- 1 tablespoon cherry brandy

Directions
step 1: 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.
step 2: Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
step 3: 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.
step 4: 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.
step 5: STRAWBERRY SAUCE: 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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