Best Chocolate Coeur A La Creme With Strawberry Sauce Recipes

Chocolate Coeurs a la Creme image

Provided by Emeril Lagasse

Categories dessert

Time 12h45m

Yield 6 servings

Number Of Ingredients 6

1 cup heavy cream
8 ounces cream cheese, room temperature
1/2 cup semisweet chocolate, melted, plus 1 cup melted
Dash orange-flavored liqueur (recommended: Grand Marnier)
18 fresh strawberries, washed and patted dry
1 dozen shortbread cookies

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.

Coeur à la Crème with Roasted Strawberry Sauce image

Provided by Anna Stockwell

Yield 2 servings

Number Of Ingredients 19

For the coeur à la crème:
2 ounces cream cheese, room temperature
2 ounces fresh goat cheese, room temperature
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon finely grated lemon zest
Pinch of kosher salt
1/3 cup heavy cream
2 tablespoons powdered sugar
For the strawberry sauce:
1/2 pound strawberries (about 2 cups), hulled, quartered
2 tablespoons brandy
2 tablespoons sugar
1 teaspoon vanilla paste or vanilla extract
1/4 teaspoon freshly ground black pepper
Pinch of kosher salt
1 teaspoon fresh lemon juice
Finely grated lemon zest (for serving)
Special Equipment:
2 (4") coeur à la crème molds; cheesecloth

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.