Recipe - Chocolate Coeurs A La Creme

8 ounce Cream cheese; room
temperature
One half cup Semisweet chocolate; melted
1 ds Grand Marnier
1 cup Heavy cream
18 Fresh strawberries; washed
and patted dry
1 cup Melted semisweet chocolate;
tempered
1 Dozen shortbread cookies

EMERIL LIVE SHOW #EMIB07, CUPID'S DAY

Using an electric standing mixer, fitted with wire attachment, add the
heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the
wire attachment to a paddle attachment. In another bowl, cream the cheese
and chocolate. Mix thoroughly, scraping down the sides of the bowl,
occasionally. Fold the whipped cream into the chocolate mixture. Line 6
small heartshaped ceramic molds with dampened cheesecloth, allow the
cheesecloth the sides of the mold. Fill each mold with the chocolate
filling. Fold the overlapping cheesecloth over the filling, covering
tightly. Place the molds on a baking sheet and refrigerate over night, at
least 12 hours. Remove the hearts from the molds and discard the
cheesecloth. Line baking sheet with parchment paper. Dip each strawberry in
the melted chocolate, about Three fourths of the strawberry. Place the strawberries
on the baking sheet and chill the berries until the chocolate is set, about
4 to 6 hours. Serve the hearts on individual plates with the strawberries
and cookies.

Yield: 6 servings
Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998