Chocolate Cream with Strawberry Sauce
1/2 cup heavy cream, divided
3 tablespoons Cocoa Powder
1 tablespoon butter, softened
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cherry brandy
1 Line two 6-ounce custard cups with double thickness of dampened cheesecloth,
extending far enough beyond edges to enclose filling completely.
2 Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over
low heat, stirring constantly, until smooth. Remove from heat; cool.
3 Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add
cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until
well blended. Spoon mixture into prepared molds. Fold cheesecloth over top.
Place a wire rack in a tray or deep plate; place molds on rack.
4 Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert
each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with
5 Strawberry Sauce:
Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in
food processor bowl or blender container. Strain puree through fine sieve into
small bowl. Stir in 1 tablespoon cherry brandy, if desired. Makes about 1 cup