Coeur A La Creme

• FOR THE CREME:
• 6 ounces, weight Cream Cheese
• 6 Tablespoons Confectioners Sugar
• 1 teaspoon Vanilla Extract
• 1/2 whole Vanilla Bean (split In Half Lengthwise, Seeds Scraped Out And Reserved, Pod Discarded)
• 12 ounces, weight Heavy Cream
• FOR THE SAUCE:
• 4 ounces, weight Bitter-sweet Chocolate
• 8 ounces, fluid Heavy Cream
• Fresh Raspberries, For Garnish (optional)

1. To make the creme:
2. In a medium-sized bowl using an electric mixer, combine softened cream cheese, confectioner's sugar, vanilla extract and vanilla bean seeds until smooth and creamy, about 2 minutes. Add heavy cream and whip until stiff peaks form.
3. Pour mixture into a cheesecloth-lined Coeur a la Creme mold or mesh sieve (coffee filters or paper towels can be used in place of cheesecloth) that you've set over a bowl. Cover the sieve and allow the mixture to drain in the refrigerator overnight. Un-mold onto a serving platter.
4. To make the sauce:
5. Melt chocolate and cream together in a saucepan over medium heat, stirring constantly until chocolate is fully melted and cream is fully incorporated. Remove from heat and allow to cool. Pour around the Coeur a la Cream and garnish with raspberries.
6. Adapted from Ina Garten.
7. Notes: You don't need a heart-shaped mold to make this yummy dessert. You can use a mesh sieve if you prefer. The French porcelain molds have little feet on the bottom. My homemade mold doesn't, so here I'm using a mixing bowl to suspend the mold and catch the liquid as it drains.

weight cream cheese, confectioners sugar, vanilla, vanilla bean, weight heavy cream, chocolate, fluid heavy cream, fresh raspberries

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