Chocolate Coeurs a la Creme

1. 1

   Using an electric standing mixer, fitted with wire attachment, add the heavy cream.

2. 2

   Whip the cream to soft peaks.

3. 3

   Set the cream aside.

4. 4

   Change the wire attachment to a paddle attachment.

5. 5

   In another bowl, cream the cream cheese, 1/2 cup melted chocolate, and orange liqueur.

6. 6

   Mix thoroughly, scraping down the sides of the bowl, occasionally.

7. 7

   Fold the whipped cream into the chocolate mixture.

8. 8

   Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth to hang over the sides of the mold.

9. 9

   Fill each mold with the chocolate filling.

10. 10

    Fold the overlapping cheesecloth over the filling, covering tightly.

11. 11

    Place the molds on a baking sheet and refrigerate overnight, at least 12 hours.

12. 12

    Remove the hearts from the molds and discard the cheesecloth.

13. 13

    Line a baking sheet with parchment paper.

14. 14

    Dip each strawberry in the 1 cup melted chocolate, about 3/4 of the strawberry.

15. 15

    Place the strawberries on the baking sheet and chill the berries until the chocolate is set, about 4 to 6 hours.

16. 16

    Serve the hearts on individual plates with the strawberries and cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.