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Ingredientes
- 8 ounce Cream cheese room temperature
- 1/2 c. Semi-sweet chocolate melted
- 1 dsh Grand Marnier
- 1 c. Heavy cream
- 18 x Fresh strawberries washed, patted dry
- 1 c. Melted semisweet chocolate tempered
- 1 doz Shortbread cookies
Direcciones
- Using an electric standing mixer, fitted with wire attachment, add in the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cheese and chocolate. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mix.
- Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and chill over night, at least 12 hrs. Remove the hearts from the molds and throw away the cheesecloth.
- Line baking sheet with parchment paper. Dip each strawberry in the melted chocolate, about 3/4 of the strawberry. Place the strawberries on the baking sheet and refrigeratethe berries till the chocolate is set, about 4 to 6 hrs. Serve the hearts on individual plates with the strawberries and cookies.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 410 | |
| Calories from Fat 278 | 68% |
| Total Fat 31.75g | 40% |
| Saturated Fat 16.77g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 257mg | 11% |
| Potassium 231mg | 7% |
| Total Carbs 31.07g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 15.87g | 11% |
| Protein 5.53g | 9% |
