Chocolate Coeur a la Creme #SundaySupper #GalloFamily
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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  • 10 min
  • 6 servings
  • 6 ounces cream cheese, at room temperature 1 cup powdered sugar 1 teaspoon vanilla extract ¼ cup plus 2 tablespoons unsweetened cocoa powder 2 tablespoons butter, at room temperature 1 cup whipping cream, divided Raspberry sauce or puree and fresh raspberries, to garnish, optional Instructions Line a 2 cup capacity coeur a la creme mold with a double layer of dampened cheesecloth, making sure to have enough overhang to fold back over to cover dessert. Combine ½ cup whipping cream and butter in a microwave safe bowl and heat till butter melts. Whisk in cocoa powder till smooth (may use hand mixer if needed). Let cool. Beat cream cheese, powdered sugar and vanilla in small bowl till smooth. Add cocoa mixture and mix to combine. Add the remaining ½ cup whipping cream and beat until well blended. Spoon mixture into the coeur a la creme mold. Fold cheesecloth over top. Place the mold on a rack with a pan beneath and allow to drain in the refrigerator at least 8 hours. To serve, remove cheesecloth. Garnish with raspberry sauce and fresh berries if desired. 3.2.2925



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