Ingredients

1/2 c. heavy cream

3 TB Cocoa Powder

1 TB Butter

1 3oz. package cream cheese

1/2 c. confectioner’s sugar

1/2 tsp. vanilla extract

1 10 oz. package frozen strawberries in syrup

1 TB cherry brandy

Preparation

  1. Lind Coeur molds with cheese cloth enough to enclose filling.
  2. Combine 1/4 c. cream, cocoa powder and butter in sauce pan and cook at low until smooth. Cool.
  3. Beat cream cheese, powdered sugar and vanilla in a small bowl. Add cocoa mixture and blend. Add remaining 1/4 cup of whipping cream and blend. Place mixture in molds, fold cheesecloth over and put molds on wire rack over tray.
  4. Refrigerate at least 8 hours and serve with Strawberry sauce.
  5. Puree thawed strawberries, strain, and mix with TB brandy.