Coeur De Creme

• 7 ounces, weight Lindt White Chocolate Bar, Chopped
• 8 ounces, weight Cream Cheese (neufchatel Is Fine)
• 3/4 cups Powdered Sugar
• 1-1/4 cup Heavy Whipping Cream, Divided
• Extra Fine Cheesecloth
• 1 jar Maury Island Raspberry Ecstasy Dessert Topping (see Link Or Try Williams-Sonoma)

1. Melt the white chocolate-be sure it's REAL and not white almond bark-in the microwave and set aside and allow to cool a bit.
2. Combine cream cheese, sugar, chocolate, and 1/4 C. whipping cream with mixer. Whip the remaining 1 C. whipping cream until stiff and fold into cheese mixture. Moisten cheesecloth and wring out excess water until just slightly damp. Line whatever mold or pan you're going to pour the creamy goodness into with the cheesecloth, making sure to leave enough excess so that you can fold the fabric over the dessert. Refrigerate 4 hours or overnight.
3. Remove from cheesecloth when ready to serve. Plate and drizzle liberally with Maury Island Raspberry Ecstasy Dessert Topping. If you can't find this at your local Williams- Sonoma, try the link above or use some very high quality fruit-only preserves so that the sauce doesn't compete with the creme for sweetness.

chocolate bar, weight cream cheese, powdered sugar, cream, cheesecloth, dessert topping

Taken from tastykitchen.com/recipes/holidays/coeur-de-creme/ (may not work)