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Chocolate Coeurs A La Creme
8
1
1
1
1
1
1
Ounce Cream cheese; room temperature
/2 Cup Semi−sweet chocolate; melted
Dash Grand Marnier
Cup Heavy cream
8 Fresh strawberries; washed, patted dry
Cup Melted semisweet chocolate; tempered
Dozen Shortbread cookies
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 cheese and
chocolate. 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 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 over night, at
least 12 hours. Remove the hearts from the molds and discard the
cheesecloth. Line baking sheet with parchment paper. Dip each strawberry in
the 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. This recipe yields 6 servings.
Chocolate Coeurs A La Creme
116
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