White Chocolate Coeur A La Creme

• Frozen Cream
• 1 8 oz package of cream cheese, room temp
• 1/2 cup of whipping cream
• 3/4 cup powdered sugar, sifted
• 3 oz white chocolate, melted and slightly cooled
• Topping
• 1 12 oz bag of frozen raspberries
• 1/3 cup of sugar
• Fresh mint leaves

1. Line six 1/2 cup molds with double thickness of dampened cheesecloth, extending enough beyond edges to enclose filling completely.
2. Using electric mixer, beat cream cheese with 1/2 cup cream and powdered sugar in large bowl until fluffy. Add chocolate and beat until smooth, about 2 minutes. Whip 1 cup whipping cream to stiff peaks in another bowl. Gently fold into cream cheese mixture. Spoon 1/2 cup cheese mixture into each prepared mold. Fold cheesecloth over tops. Place molds on rack set over pan. Refrigerate for at least 8 hours to overnight.
3. Drain raspberries, reserving juice. Puree berries with 1/3 cup sugar in processor. Press through fine sieve into medium bowl to remove seeds. Add just enough reserved juice to thin puree to sauce consistency. Cover and refrigerate.
4. Whip remaining 1/4 cup cream to stiff peak. Spoon into pastry bag fitted with star tip. Pull back cheesecloth and invert molds onto waxed paper. Carefully remove all cheesecloth. Pour 3 tablespoons raspberry sauce onto plate. Place mold into center using spatula. Garnish with fresh mint leaves.

frozen cream, cream cheese, whipping cream, powdered sugar, white chocolate, topping, frozen raspberries, sugar, mint

Taken from www.epicurious.com/recipes/member/views/white-chocolate-coeur-a-la-creme-51880171 (may not work)