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Valentine Berries and Cream

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 my family and friends rave about it whenever I serve it. —Tamera O'Sullivan, Apple Valley, Minnesota
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8-10 servings

Ingredients

  • 8 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening
  • 6 ounces 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 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 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.
Nutrition Facts
1/2 cup: 388 calories, 32g fat (19g saturated fat), 104mg cholesterol, 96mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 3g protein.

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