Recipe courtesy of Emeril Lagasse
Chocolate Coeurs a la Creme
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- Level: Intermediate
- Total: 12 hr 45 min
- Prep: 40 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 238 mg
- Level: Intermediate
- Total: 12 hr 45 min
- Prep: 40 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 238 mg
Ingredients
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Directions
- 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.
