White Chocolate Coeur A La Creme

1. 1

   Line six 1/2 cup molds with double thickness of dampened cheesecloth, extending enough beyond edges to enclose filling completely.

2. 2

   Using electric mixer, beat cream cheese with 1/2 cup cream and powdered sugar in large bowl until fluffy. Add chocolate and beat until smooth, about 2 minutes. Whip 1 cup whipping cream to stiff peaks in another bowl. Gently fold into cream cheese mixture. Spoon 1/2 cup cheese mixture into each prepared mold. Fold cheesecloth over tops. Place molds on rack set over pan. Refrigerate for at least 8 hours to overnight.

3. 3

   Drain raspberries, reserving juice. Puree berries with 1/3 cup sugar in processor. Press through fine sieve into medium bowl to remove seeds. Add just enough reserved juice to thin puree to sauce consistency. Cover and refrigerate.

4. 4

   Whip remaining 1/4 cup cream to stiff peak. Spoon into pastry bag fitted with star tip. Pull back cheesecloth and invert molds onto waxed paper. Carefully remove all cheesecloth. Pour 3 tablespoons raspberry sauce onto plate. Place mold into center using spatula. Garnish with fresh mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.