The Pioneer Woman Tasty Kitchen
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Coeur a la Creme

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Level: Easy

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Description

Coeur a la Creme is a molded French dessert made from cream, cream cheese, vanilla and sugar. Served with an amazing chocolate sauce and raspberries. Ooh-la-la!

Ingredients

  • FOR THE CREME:
  • 6 ounces, weight Cream Cheese
  • 6 Tablespoons Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • ½ whole Vanilla Bean (split In Half Lengthwise, Seeds Scraped Out And Reserved, Pod Discarded)
  • 12 ounces, weight Heavy Cream
  • FOR THE SAUCE:
  • 4 ounces, weight Bitter-sweet Chocolate
  • 8 ounces, fluid Heavy Cream
  • Fresh Raspberries, For Garnish (optional)

Preparation

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.

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