Chocolate Cream with Strawberry Sauce

Ingredients
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


Directions
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 strawberry sauce..
 
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 sauce.