Chocolate Coeur a la Crème with Strawberry Sauce Recipe

Perfect for Valentine’s Day

Chocolate Coeur a la Crème with Strawberry Sauce

  • ½ cup heavy dream, divided
  • 3 tbsp. Droste Cocoa Powder
  • 1 tbsp. butter, softened
  • 3 oz. cream cheese, softened
  • ½ cup confectioners’ sugar
  • ½ tsp. vanilla extract
  • 10 oz. frozen strawberries in syrup, thawed
  • 1 tbsp. cherry brandy
  1. Line 2 large Coeur a la crème molds or 6 individual ones with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.

  2. Combine ¼ cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat and cool.

  3. Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining ¼ 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.

  4. Refrigerate at least 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 (raspberry or another other sauce you desire can be substituted).

  5. To prepare sauce: Puree thawed strawberries in food processor or blender. Strain puree through fine sieve into small bowl. Stir in 1 tbsp. kirsch (cherry brandy), if desired. Makes about 1 cup of sauce.

  6. Garnish with whipped cream, chocolate shavings, molded chocolate roses, chocolate dipped strawberry, mint, a fancy cookie or two – the possibilities are endless.

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