Chocolate Coeur A La Creme With Strawberry Sauce

1. 1

   1. Lind Coeur molds with cheese cloth enough to enclose filling.

2. 2

   2. Combine 1/4 c. cream, cocoa powder and butter in sauce pan and cook at low until smooth. Cool.

3. 3

   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. 4

   4. Refrigerate at least 8 hours and serve with Strawberry sauce.

5. 5

   5. Puree thawed strawberries, strain, and mix with TB brandy.

* Per serving · 4 servings · Values may vary.

No additional tips available.