Valentine Berries And Cream

• 8 ounces semisweet chocolate, chopped
• 1 tablespoon shortening
• 6 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1/3 cup baking cocoa
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2-1/2 cups heavy whipping cream, whipped, divided
• 1-1/2 cups fresh strawberries, halved

1. Line a 9-in. heart-shaped or square pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.
2. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
3. In a large bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.
4. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.

chocolate, shortening, cream cheese, butter, sugar, baking cocoa, milk, vanilla, heavy whipping cream, fresh strawberries

Taken from www.tasteofhome.com/recipes/valentine-berries-and-cream/ (may not work)