Chocolate Coeur a la Creme
Ultra-smooth and creamy, this heart-shaped Chocolate Coeur a la Creme is the epitome of a Valentine’s Day dessert! You won’t believe how simple it is to make!
No baking is needed to create this exquisite Heart with Cream, but it does require an overnight draining in the refrigerator, so plan accordingly.
Why You Must Make
After a year-long debate with myself, I finally purchased a coeur a la creme mold. My pantries were full of odds and ends of specialty pans and trays, many of which were collecting dust. But the urge to make this lovely dessert did not dissipate, so I took the plunge and bought the heart-shaped ceramic dish with drainage holes in the bottom. I’m sure you’re not surprised that I tested out my new mold with a dreamy chocolate version!
- Heart-shaped desserts are an incredible way to end your Valentine’s Day dinner.
- If you love cheesecake, this is its softer, lighter delicious cousin!
- You can make my Vanilla Version, too, that’s also very tasty!
- Kitchen Staples – Room temperature Butter, Real Vanilla Extract (not artificially flavored)
- Cream Cheese – Have at room temperature, Philadelphia Brand is recommended
- Powdered Sugar – Sift first for the smoothest results.
- Unsweetened Cocoa Powder – Not hot chocolate mix; Hershey or Ghirardelli brands work well. Sift first if you see small lumps.
- Heavy Cream – 36-40% Milk Fat
- Raspberry Sauce or Puree and Fresh Raspberries – To garnish, optional, but nice for company, holidays, or other special occasions.
Coeur á la Crème is French for “Heart with Cream,” and I can think of nothing more apropos than this Chocolate Coeur a la Creme for the most romantic day of the year, Valentine’s Day. Defined as a heart-shaped dessert, it’s typically made of cream cheese whipped with cream or sour cream, then placed in a wicker or cheesecloth-lined mold to allow any excess liquid to drain.
Note the classic, fine, crosshatched markings across the surface from the cheesecloth. More traditionally garnished with strawberries, I think raspberries were also a divine pairing. Especially since I adore chocolate with raspberries!
Frequently Asked Questions
Do you head out for a romantic dinner? Or do you dine in? After nearly 3 decades of marriage, the hubby and I enjoy a cozy, home-cooked meal followed by a chocolate (of course) dessert. This chocolate coeur a la creme, served over a puddle of raspberry sauce, thrilled my Valentine. Don’t you think yours would be just as enamored???
Chocolate is the go-to flavor for Valentine’s Day so think of chocolate pudding, chocolate mousse, chocolate cake, or chocolate pie. Individual desserts are wonderful. You get the whole thing to yourself. And pink or red desserts are also festive. How about strawberry mousse or pie? Heart-shaped cookies or a coeur a la creme in a heart-shaped mold are wonderful, too.
This dessert name translates from French to Heart with Cream. So even more worthy for any loved ones on Valentine’s Day or any special occasion.
Yes, you can rig your own by putting cheesecloth in a colander over a pie plate. Let drain overnight. Your dessert will be round instead of heart-shaped, but it will still be delicious!
More Valentine’s Day Desserts You’ll Love:
- Heart-Shaped Strawberry Hand Pies from Well Plated
- Heart-Shaped Mini Raspberry Cheesecakes from Barbara Bakes
- These heart-shaped sandwich cookies are also a holiday family favorite.
- 30+ Valentine’s Day Recipes
- Coeur a la Creme with Raspberry Sauce
- Tiramisu for Two
- La Bete Noire
- Chocolate Pots de Creme
- Plus this Filet Mignon for Two is the perfect entree!
- More Holiday Recipes
- 6 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter, at room temperature
- 1 cup whipping cream, divided
- Raspberry sauce or puree and fresh raspberries, to garnish, optional
- Line a 2-cup capacity coeur a la creme mold with a double layer of dampened cheesecloth, making sure to have enough overhang to fold back over to cover the dessert.
- Combine ½ cup whipping cream and butter in a microwave-safe bowl and heat till butter melts.
- Whisk in cocoa powder till smooth hand mixer if needed). Let cool.
- Beat cream cheese, powdered sugar, and vanilla in a small bowl till smooth.
- Add cocoa mixture and mix to combine. Add the remaining ½ cup whipping cream and beat until well blended.
- Spoon the mixture into the coeur a la creme mold. Fold cheesecloth over top.
- Place the mold on a rack with a pan beneath and allow it to drain in the refrigerator for at least 8 hours.
- To serve, remove the cheesecloth. Garnish with raspberry sauce and fresh berries if desired.
Total time does not include draining time.
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Amount Per Serving: Calories: 375Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 84mgSodium: 132mgCarbohydrates: 29gFiber: 1gSugar: 24gProtein: 3g