Valentine Berries and Cream
Taste of Home
- try a FREE ISSUE today!
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now I enjoy rave reviews from family and friends when I serve it.
SERVINGS: 8-10
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 8 squares (1 ounce each) semisweet chocolate
- 1 tablespoon shortening
- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1/3 cup baking cocoa
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2-1/2 cups heavy whipping cream, whipped, divided
- 1-1/2 cups fresh strawberries, halved
Directions:
Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.
Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.
In a large mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.
Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.