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Chocolate Coeur A La Creme
~Bon Appetit, February 1984~
6 to 8 servings
2 ounces semisweet chocolate, coarsely chopped
1/2 pound cream cheese, room temperature
1 1/4 cups whipping cream
2/3 cup powdered sugar, sifted
1 teaspoon vanilla
Raspberry Sauce
Chocolate-dipped Strawberries (optional)
Melt chocolate in top of double boiler over hot (but not simmering) water; cool. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth. Mix in sugar, vanilla and chocolate. Whip remaining 1 cup cream to soft peaks in another bowl. Gently fold into cream cheese mixture. Line 4-cup coeur a la creme mold with dampened cheesecloth, extending enough beyond edges to overlap filled mold. Spoon cheese mixture into mold. Fold cheesecloth over top. Place mold on rack set over pan. Refrigerate 8 hours or overnight.
Just before serving, pull back cheesecloth and invert mold onto platter. Carefully remove all cheesecloth. Surround mold with dipped strawberries if using. Pass Raspberry Sauce separately.
Raspberry Sauce
Makes about 1 cup
1 10-ounce package frozen raspberries, thawed (undrained)
2 tablespoons superfine sugar
1 tablespoon kirsch
Puree raspberries in processor. Strain through fine sieve, pressing on pulp to extract as much juice as possible. Stir in superfine sugar and kirsch.
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