Food Network: Chocolate Coeurs a la Creme

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Chocolate Coeurs a la Creme
Recipe courtesy Emeril Lagasse, 2005

Ingredients
1 cup heavy cream
8 ounces cream cheese, room temperature
1/2 cup semisweet chocolate, melted, plus 1 cup melted
Dash orange-flavored liqueur (recommended: Grand Marnier)
18 fresh strawberries, washed and patted dry
1 dozen shortbread cookies

Instructions
Using an electric standing mixer, fitted with wire
attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream
aside. Change the wire attachment to a paddle attachment. In another bowl, cream

the cream cheese, 1/2 cup melted chocolate, and orange liqueur. Mix thoroughly,
scraping down the sides of the bowl, occasionally. Fold the whipped cream into the
chocolate mixture.

Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the
cheesecloth to hang over the sides of the mold. Fill each mold with the chocolate
filling. Fold the overlapping cheesecloth over the filling, covering tightly.
Place the molds on a baking sheet and refrigerate overnight, at least 12 hours.
Remove the hearts from the molds and discard the cheesecloth.

Line a baking sheet with parchment paper. Dip each strawberry in the 1 cup melted
chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet
and chill the berries until the chocolate is set, about 4 to 6 hours. Serve the
hearts on individual plates with the strawberries and cookies.