Food Network: Chocolate Coeurs a la Creme

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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.