Chocolate Coeur a la Creme with Strawberry Sauce
Chocolate Coeur a la Creme with Strawberry Sauce might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 2. One serving contains 943 calories, 5g of protein, and 44g of fat. If you have confectioners' sugar, strawberries in syrup, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Mother's Day.
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.
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.