CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE

CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE image

Yield 2

Number Of Ingredients 8

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1/2 c. heavy cream
3 TB Cocoa Powder
1 TB Butter
1 3oz. package cream cheese
1/2 c. confectioner's sugar
1/2 tsp. vanilla extract
1 10 oz. package frozen strawberries in syrup
1 TB cherry brandy

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.