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
1/2 cup powdered sugar
1/2 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....isting/filter/
dianas/recipeID/1175/Recipe.cfm





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