Shelly's Recipe

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

Category: Desserts

1/2 cup whipping cream, divided
3 tbsp cocoa
1 tbsp butter, softened
1 (3 oz) pkg cream cheese, softened
1/2 cup confectioners sugar
1/2 tsp vanilla extract
Strawberry Sauce (recipe follows)

Line two 6-oz 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, confectioners 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. 2 servings.

Strawberry Sauce:
Puree 1 pkg (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 tbsp kirsch (cherry brandy), if desired. About 1 cup sauce.