Chocolate
Coeur a la Creme with Strawberry Sauce
Submitted by:
Hershey's Kitchen |
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" Sweetened
cream, cream cheese and cocoa form the basis for this chilled,
molded dessert topped with strawberry sauce. "
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| Ingredients |
| 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 |
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| 1 (10 ounce)
package frozen strawberries in syrup,
thawed |
| 1 tablespoon cherry
brandy |
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| Directions |
| 1 |
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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.
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| 2 |
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Combine 1/4 cup whipping cream, cocoa and
butter in small saucepan. Cook over low heat, stirring constantly,
until smooth. Remove from heat; cool.
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| 3 |
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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.
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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.
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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.
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| Makes
2 Servings
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Nutrition
at a glance
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Calories |
727 |
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Protein |
11g |
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Total
Fat |
45g |
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Sodium |
211mg |
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Cholesterol |
144mg |
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Carbohydrates |
75g |
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Fiber |
9g |
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