Coeur a la Creme

To make the creme:
In a medium-sized bowl using an electric mixer, combine softened cream cheese, confectioner’s sugar, vanilla extract and vanilla bean seeds until smooth and creamy, about 2 minutes. Add heavy cream and whip until stiff peaks form.

Pour mixture into a cheesecloth-lined Coeur a la Creme mold or mesh sieve (coffee filters or paper towels can be used in place of cheesecloth) that you’ve set over a bowl. Cover the sieve and allow the mixture to drain in the refrigerator overnight. Un-mold onto a serving platter.

To make the sauce:
Melt chocolate and cream together in a saucepan over medium heat, stirring constantly until chocolate is fully melted and cream is fully incorporated. Remove from heat and allow to cool. Pour around the Coeur a la Cream and garnish with raspberries.

Adapted from Ina Garten.

Notes: You don’t need a heart-shaped mold to make this yummy dessert. You can use a mesh sieve if you prefer. The French porcelain molds have little feet on the bottom. My homemade mold doesn’t, so here I’m using a mixing bowl to suspend the mold and catch the liquid as it drains.