food Chocolate Coeur a la Creme with Strawberry Sauce recipe

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Chocolate Coeur a la Creme with Strawberry Sauce recipe

2 servings

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

1 (10 ounce) package frozen strawberries in syrup, thawed

1 tablespoon cherry brandy

Instructions:

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.