Coeurs à la Crème Au Chocolat
(Chocolate Cream Hearts)
Makes 8 servings
Adapted from Mackley & Handslip
1 cup cottage cheese or ricotta cheese
1/3 cup powdered sugar, sifted
1 and 1/4 cups whipping cream
2 ounces semisweet chocolate, grated
2 egg whites
Chocolate Cream Sauce:
2/3 cups half and half
2 ounces semisweet chocolate, melted
Line 8 individuals heart-shaped molds with muslin.
Press cheese through a sieve into a large bowl. Add powdered sugar and whipping
cream and beat thoroughly. Stir in grated chocolate. In a small bowl, whisk egg
whites until stiff but not dry. Lightly fold into cheese mixture. Spoon mixture
into molds. Refrigerate overnight to drain. To prepare chocolate cream sauce, in
a small bowl, pour 1/4 of half and half. Stir in melted chocolate. Reserve 1
tablespoon of remaining half and half. Gradually stir remaining half and half
into chocolate mixture; stir until smooth.Turn out each heart onto a plate and
pour chocolate cream around it. To decorate, drop dots of reserved half and half
onto sauce and, using a skewer, feather in a design.
Variations: Coeurs à la crème may be served with fruit, such as raspberries or
strawberries, or with fruit purée as a sauce instead of chocolate cream.