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This recipe is from a 1984 Bon Appetit magazine and I have been making this dessert since it was first published. It is the perfect company dessert, it needs to be made ahead to set and that leaves time to focus on the main course and still have a fabulous dessert. I haven't met anyone who hasn't loved it, and in the words of a 5 year old, "I like that pudding". The photo above is a little washed out, the sauce will be a darker red and the creme a richer chocolate color.
The combination of cream cheese and whipped cream make this luscious and light. I have often thought of making this with lemon extract and lemon peel rather than chocolate, but I always succumb to the chocolate. The dessert can be molded using cheesecloth and a small mold if you like, I have always just served it in a pretty bowl. The raspberry sauce with Kirsch finishes off this delicately flavored chocolate cream so well; a perfect end to any meal.
~Bon Appetit, February 1984~
6 to 8 servings
2 ounces semisweet chocolate, coarsely chopped
1/2 pound cream cheese, room temperature
1 1/4 cups whipping cream
2/3 cup powdered sugar, sifted
1 teaspoon vanilla
Chocolate-dipped Strawberries (optional)
Melt chocolate in top of double boiler over hot (but not simmering) water; cool. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1/4 cup cream and beat until smooth. Mix in sugar, vanilla and chocolate. Whip remaining 1 cup cream to soft peaks in another bowl. Gently fold into cream cheese mixture. Line 4-cup coeur a la creme mold with dampened cheesecloth, extending enough beyond edges to overlap filled mold. Spoon cheese mixture into mold. Fold cheesecloth over top. Place mold on rack set over pan. Refrigerate 8 hours or overnight.
Just before serving, pull back cheesecloth and invert mold onto platter. Carefully remove all cheesecloth. Surround mold with dipped strawberries if using. Pass Raspberry Sauce separately.
Makes about 1 cup
1 10-ounce package frozen raspberries, thawed (undrained)
2 tablespoons superfine sugar
1 tablespoon kirsch
Puree raspberries in processor. Strain through fine sieve, pressing on pulp to extract as much juice as possible. Stir in superfine sugar and kirsch.
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