Host at Home: White chocolate Coeur a la Creme

Published 02/14 2014 09:49AM

Updated 02/14 2014 09:54AM

Michael's Catering shows us how to make a sweet treat for your sweetheart. 


3       oz               White chocolate

8       oz               Cream cheese, softened

1 ¼   Cup            Heavy cream

¾      Cup            Powdered sugar


- Melt chocolate in double boiler; remove from heat; set aside to cool slightly

- Line the heart-shaped Coeur a la Cream mold with dampened double thickness cheese cloth extending beyond the edges to enclose filling completely

- Beat softened cream cheese with ¼ cup of the heavy cream until incorporated; slowly add all of the powdered sugar until fluffy

- Add white chocolate to cream cheese and beat for until smooth

- In a stand mixer using the whisk attachment, whip remaining cream until stiff peaks form

- Fold whipped cream into cream cheese mixture, spoon into prepared mold; fold cheesecloth over filling; place mold on tray and refrigerate 8 hours

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