Valentine Berries and Cream

Submitted by Vseward Chef-V

"This is the best valentine cake from TOH, everyone has raved when I make this as they feel extra special. This is a scrumptious filled chocolate heart with berries and cream."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 12

ingredients

• 8 (226.79 g) semi-sweet chocolate baking squares
• 14.79 ml shortening
• 2 (170.09 g) package cream cheese, softened
• 59.14 ml butter, softened
• 354.88 ml confectioners' sugar
• 78.78 ml baking cocoa
• 29.58 ml milk
• 4.92 ml vanilla extract
• 591.47 ml heavy whipping cream, whipped, divided
• 354.88 ml fresh strawberries, halved
• 0.06 ml red food coloring

directions

1. 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 inches up the sides.
2. 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.
3. 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. Add 1 drop of red food coloring if you want a pink tint to the top.
4. 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.

Reviews

[rosslare]

I did not try the chocolate shell, but the mousse-like chocolate filling was DIVINE with the strawberries and whipped cream.

 

[LizP5885]

I have been making this every Valentine's Day since TOH published the recipe. It is wonderful. I have never had a problem with the chocolate shell at all. Just make sure you keep the chocolate thick enough and don't bring the sides up too much. YUMMY!

 

[Meg Sweetland]

The one thing I learned from this recipie is that I'm not a candy-maker! The filling was good but I couldn't get the chocolate shell right. Maybe next time....

 

[HeatherFeather]

Very rich and very beautiful. The filling is delicious and a cross between a soft cheesecake pie and a mousse. I had trouble with the tin foil sticking to the chocolate heart shell...perhaps greasing it lightly with cooking spray would have helped, or using something different to line the pan (plastic wrap). I returned the chocolate shell to my heart shaped dish since there were spots where the tin foil removal process had torn the sides, then filled the shell with the yummy filling. Next time, I would skip the shell and instead make a chocolate cookie crust instead.