CHOCOLATE COEURS A LA CREME
Steps:
- 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.
COEUR A LA CREME
This creamy fresh cheese dessert is simple to prepare and requires no cooking! Although the traditional porcelain mold makes a charming heart-shaped dessert, the cream can also be drained in a large cheesecloth-lined sieve. Simply scoop as you would ice cream, drizzle with raspberry coulis and garnish with fresh raspberries. This coeur a la creme is light and delicately creamy, and the variation that follows is denser and more luscious. Both are delicious.
Provided by Food Network
Categories dessert
Time P1DT20m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
- In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
- Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
- Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
- Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.
CHOCOLATE COEUR A LA CREME WITH STRAWBERRY SAUCE
Sweetened cream, cream cheese and cocoa form the basis for this chilled, molded dessert topped with strawberry sauce.
Provided by Allrecipes Member
Yield 2
Number Of Ingredients 8
Steps:
- Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
- Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
- Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.
- Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE.
- STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 67.1 g, Cholesterol 143.5 mg, Fat 43.6 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 26.7 g, Sodium 191.2 mg, Sugar 56.1 g
WHITE CHOCOLATE COEUR A LA CREME
Steps:
- Line six 1/2 cup heart molds or one large heart mold with enough dampened cheesecloth to overhang edges and enclose the filling completely. Using an electric mixer set at medium speed, beat the cream cheese with the confectioners' sugar and 1/4 cup of the cream in a large bowl. Add the melted white chocolate and beat until completely smooth. Set aside. Using an electric mixer set at medium speed, whip the remaining cream in a medium bowl until it forms stiff peaks. Fold the cream into the white chocolate mixture. Tap the molds on countertop, fold cheesecloth over top, and refrigerate on a baking sheet six hours to overnight. FOR RASPBERRY PUREE: In a food processor fitted with a metal blade, puree the raspberries with sugar. Strain through a fine-mesh strainer to remove seeds, if desired. FOR APRICOT PUREE: In a food processor fitted with metal blade, puree the apricots with their juices and the amaretto. TO SERVE: Place a generous serving of raspberry puree on one side of each plate. Put two small dollops of apricot puree on the raspberry puree and, using a small knife, draw completely through each dollop to make a heart shape. Unmold the coeur a la creme and set beside the purees. Recipe created exclusively for Cooking.com by Ruth Manchester, The Bramble Inn and Restaurant, in Brewster on Cape Cod, Massachusetts.
SAVORY COEURS A LA CREME
You can serve these cheese hearts alone or as part of a cheese board including other varieties and crackers or bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Line 4 Coeur a la Creme molds with a double layer of cheesecloth, and place on a rimmed baking sheet. Stir together cheeses, cream, and salt in a bowl. Transfer to a food processor; pulse until just smooth (be careful not to overprocess or the mixture may become too soft to hold its shape).
- Divide cheese mixture among prepared molds, and smooth tops. Cover with plastic wrap. Refrigerate overnight.
- Remove plastic. Use cheesecloth as handles to remove individual cheese mixtures. Turn out onto a cheese tray, and remove cheesecloth. Serve with endive.
COEUR A LA CREME WITH RASPBERRY AND GRAND MARNIER SAUCE
A rich and creamy dessert with a raspberry suace. It's somewhere between a cheesecake and whipped cream. This unique recipe that all my frinds went mad over come from The Barefoot Contessa.
Provided by jen c.
Categories Dessert
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.
- Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
- To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.
- You can find a coure de creme mold that is made for this dish at french specialty stores or online.
Nutrition Facts : Calories 1342, Fat 85.5, SaturatedFat 53, Cholesterol 297.3, Sodium 335.6, Carbohydrate 138.1, Fiber 8.5, Sugar 106.3, Protein 11.2
COEURS A LA CREME
For a sweeter version of this tangy dish, use vanilla yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place one sheet of phyllo dough on a clean, dry work surface; cover remaining sheets with a damp kitchen towel. Using a pastry brush, brush phyllo lightly with melted butter. Place 2 teaspoons confectioners' sugar in a fine sieve; dust phyllo with sugar. Top with a second sheet of phyllo dough. Brush with melted butter; dust with sugar. Continue this process with the remaining 5 sheets of phyllo dough.
- Fold the stack in half, forming a 7-by-6 1/2-inch rectangle; transfer to baking sheet. Chill until the butter solidifies, about 10 minutes.
- Using a coeur a la creme mold as a guide, cut out 4 hearts from the layered phyllo dough with a paring knife; remove excess dough from the baking sheet, and discard.
- Bake phyllo hearts until golden brown, about 10 minutes. Transfer to a wire rack until cool. Store in an airtight container.
- Cut out four 6-inch squares of cheesecloth. Dampen squares with water, line the coeur a la creme molds, and set aside.
- Place cottage cheese and 1 tablespoon sugar in the bowl of a food processor fitted with the blade attachment. Process until smooth, about 2 1/2 minutes. Add cream cheese; pulse until smooth, about 1 minute. Add yogurt, and pulse 15 seconds. Divide cheese mixture evenly among molds, about 3/4 cup per mold. Fold the overhanging cheesecloth over the tops. Place molds on an unlined baking pan, and transfer to refrigerator. Allow mixture to drain 4 hours or overnight.
- If using, cut pomegranate in half, and reserve 2 tablespoons seeds for garnish. Transfer the remaining seeds to the bowl of a food processor; puree 30 seconds. Transfer puree to a fine sieve set over a medium bowl. Using the back of a ladle, push down on pulp to extract juice. Whisk remaining teaspoon sugar into juice.
- When ready to serve, place the reserved phyllo hearts on plates. Lift cheesecloth from molds, and invert the cheese hearts onto the phyllo hearts; remove cheesecloth. Drizzle the juice over the assembled hearts. Garnish desserts with pomegranate seeds and rose petals, if using; serve immediately.
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- Line a 2 cup capacity coeur a la creme mold with a double layer of dampened cheesecloth, making sure to have enough overhang to fold back over to cover dessert.
- Combine 1/2 cup whipping cream and butter in a microwave safe bowl and heat till butter melts. Whisk in cocoa powder till smooth hand mixer if needed). Let cool.
- Beat cream cheese, powdered sugar and vanilla in small bowl till smooth. Add cocoa mixture and mix to combine. Add the remaining 1/2 cup whipping cream and beat until well blended. Spoon mixture into the coeur a la creme mold. Fold cheesecloth over top. Place the mold on a rack with a pan beneath and allow to drain in the refrigerator at least 8 hours.
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