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White Chocolate Heart

8 oz. cream cheese
1/2 cup sifted powdered sugar
10 oz. heavy cream, divided use
3 oz. white chocolate, melted and cooled

1. Using a food processor or electric mixer, combine the cream cheese with the sugar and
2 oz. of the cream.  Add the melted chocolate and beat until smooth.

2.  Whisk the remaining cup of cream until stiff.  Fold the cream into the white chocolate
mixture, then transfer to a cheesecloth lined individual heart molds.  Refrigerate overnight
then unmold onto dessert plates and serve with Raspberry sauce.

Raspberry Sauce

1/2 pint raspberries, fresh is best, frozen is OK
1 tbsp. raspberry syrup (like for coffee)
1 oz. powdered sugar (2 tbsp.)

Combine all ingredients in a blender and blend until smooth. Strain through a strainer to remove


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