Chocolate Coeur A La Creme With Strawberry Sauce

• 1/2 c. heavy cream
• 3 TB Cocoa Powder
• 1 TB Butter
• 1 3oz. package cream cheese
• 1/2 c. confectioner's sugar
• 1/2 tsp. vanilla extract
• 1 10 oz. package frozen strawberries in syrup
• 1 TB cherry brandy

1. 1. Lind Coeur molds with cheese cloth enough to enclose filling.
2. 2. Combine 1/4 c. cream, cocoa powder and butter in sauce pan and cook at low until smooth. Cool.
3. 3. Beat cream cheese, powdered sugar and vanilla in a small bowl. Add cocoa mixture and blend. Add remaining 1/4 cup of whipping cream and blend. Place mixture in molds, fold cheesecloth over and put molds on wire rack over tray.
4. 4. Refrigerate at least 8 hours and serve with Strawberry sauce.
5. 5. Puree thawed strawberries, strain, and mix with TB brandy.

heavy cream, cocoa, butter, cream cheese, sugar, vanilla extract, frozen strawberries, tb

Taken from www.epicurious.com/recipes/member/views/chocolate-coeur-a-la-creme-with-strawberry-sauce-52578711 (may not work)