Chocolate Coeur à la Crème
Servings: 6 Servings
Calories: 473kcal
Ingredients
- 1 cup heavy cream
- 8 ounces cream cheese at room temperature
- ½ cup semisweet chocolate chips melted
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry liqueur use divided
- 1 12-ounce bag frozen raspberries, thawed
- ¼ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 pint fresh raspberries for garnish
- Gluten-free shortbread or wafer cookies for garnish
Instructions
- Line 6 heart-shaped coeur à la crème or ceramic molds with dampened cheesecloth, allowing the cheesecloth to hang over the sides of the molds.
- Whip the cream to soft peaks.
- Beat the cream cheese, melted chocolate, vanilla, and 1 tablespoon raspberry liqueur until very smooth. Fold the whipped cream into the chocolate mixture.
- Fill the molds, fold the extra cheesecloth over the tops of the coeur à la crème, and place on a rimmed baking sheet. Refrigerate overnight or for at least 12 hours.
- Before serving, blend the thawed frozen raspberries, sugar, lemon juice, and remaining tablespoon of raspberry liqueur in a blender. Strain through a fine sieve or strainer.
- To serve, spoon the raspberry sauce onto small serving plates. Unwrap the coeur à la crème and place on top. Garnish with fresh raspberries and cookies.
Nutrition
Calories: 473kcal | Carbohydrates: 36g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 139mg | Potassium: 371mg | Fiber: 10g | Sugar: 22g | Vitamin A: 1135IU | Vitamin C: 36.1mg | Calcium: 106mg | Iron: 2mg