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Chocolate Coeur a la Creme with Strawberry Sauce
Submitted by:  Hershey's Kitchen



" Sweetened cream, cream cheese and cocoa form the basis for this chilled, molded dessert topped with strawberry sauce. "
1/2 cup heavy cream, divided
3 tablespoons HERSHEY'S Cocoa Powder
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cherry brandy



Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.


Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.


Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.


Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE.


STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.

Makes 2 Servings


Nutrition at a glance
  Calories 727
  Protein 11g
  Total Fat 45g
  Sodium 211mg
  Cholesterol 144mg
  Carbohydrates 75g
  Fiber 9g