Valentine Berries and Cream Recipe

5 6 9
Valentine Berries and Cream Recipe
Valentine Berries and Cream Recipe photo by Taste of Home
Publisher Photo

Valentine Berries and Cream Recipe

Read Reviews
5 6 9
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8-10 servings
TOTAL 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 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 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 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.
Originally published as Valentine Berries and Cream in Taste of Home February/March 2000, p25

Nutritional Facts

1/2 cup: 388 calories, 32g fat (19g saturated fat), 104mg cholesterol, 96mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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 whipping cream, whipped, divided
  • 1-1/2 cups fresh strawberries, halved
  1. Line a 9-in. heart-shaped or square baking pan with foil; set aside. In a 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.
  2. In a 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.
Originally published as Valentine Berries and Cream in Taste of Home February/March 2000, p25

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Reviews forValentine Berries and Cream

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MY REVIEW
pawnnash User ID: 4290611 38708
Reviewed Feb. 8, 2012

"Love, love this recipe! My family request this every year since 2000. It's not Valentine without it."

MY REVIEW
Angel1of4 User ID: 4372425 31657
Reviewed Feb. 18, 2011

"This is the third time I have made this delicious chocolate heart, that My family absolutely loves!!!!"

MY REVIEW
keileenb User ID: 4849846 91093
Reviewed Feb. 14, 2010

"I just get confused with the whipping cream. Are we supposed to make it like we would for a pie - with vanillia and sugar - or just whip it?!?!? Oh...and 2 pkg's of cream cheese - each pkg contains 8 oz, not 3 oz. Do you use 2 pkgs (8 oz each) or 6 oz? I used 2 pkg's and had excess filling (not that I minded eating it, tho :p)."

MY REVIEW
joemdavis55 User ID: 2683949 91091
Reviewed Feb. 14, 2010

"Great presentation. I have small springform heart pans that I use to make individual sizes. I've made this many times before, and will make it many times more!"

MY REVIEW
justmelane User ID: 1998802 22322
Reviewed Jan. 5, 2010

"This was easier than it looks and everyone was amazed by the way it looked and tasted."

MY REVIEW
issalyn User ID: 1912871 76265
Reviewed Jan. 2, 2010

"Absolutely beautiful and delicious. I have made this numerous times."

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