Chocolate Coeur A La Creme With Strawberry Sauce Recipes

COEUR à LA CRèME WITH ROASTED STRAWBERRY SAUCE

Steps:

• Make the coeur à la crème:
• Cut 2 (8x8") squares of cheesecloth, soak with cold water, and wring out. Line each mold with damp cheesecloth and set in a small baking pan.
• Whisk cream cheese, goat cheese, vanilla paste, lemon zest, and salt in a medium bowl until smooth. Whisk heavy cream and powdered sugar in another medium bowl until soft peaks form. Fold whipped cream into cheese mixture until well combined. Spoon into prepared molds, fold cheesecloth over, then chill at least 6 hours.
• Make the strawberry sauce:
• Preheat oven to 425°F. Mix strawberries, brandy, sugar, vanilla paste, pepper, salt, and 1/4 cup water a small baking dish. Roast, stirring occasionally, until juices are bubbling, about 15 minutes. Let cool slightly, then stir in lemon juice.
• To serve, fold back cheesecloth and invert each coeur à la crème onto a small plate. Garnish with lemon zest and serve strawberry sauce alongside.
• Do Ahead:
• Coeur à la crème can be made 2 days ahead. Keep chilled in molds until ready to serve.

CHOCOLATE COEURS A LA CREME

Steps:

• Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture.
• Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate overnight, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth.
• Line a baking sheet with parchment paper. Dip each strawberry in the 1 cup melted chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours. Serve the hearts on individual plates with the strawberries and cookies.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

Steps:

• 1. Lind Coeur molds with cheese cloth enough to enclose filling. 2. Combine 1/4 c. cream, cocoa powder and butter in sauce pan and cook at low until smooth. Cool. 3. Beat cream cheese, powdered sugar and vanilla in a small bowl. Add cocoa mixture and blend. Add remaining 1/4 cup of whipping cream and blend. Place mixture in molds, fold cheesecloth over and put molds on wire rack over tray. 4. Refrigerate at least 8 hours and serve with Strawberry sauce. 5. Puree thawed strawberries, strain, and mix with TB brandy.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

Steps:

• 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.
• 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.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

Steps:

• 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.
• 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.

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

Steps:

• 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.
• 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.