Valentine Berries and Cream Recipe
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now I enjoy rave reviews from family and friends when I serve it.
This recipe is: Contest Winning
* 8-10 Servings
* Prep: 30 min. + chilling
Ingredients
* 8 ounces semisweet chocolate, chopped
* 1 tablespoon shortening
* 2 packages (3 ounces each) cream cheese, softened
* 1/4 cup butter, softened
* 1-1/2 cups confectioners' sugar
* 1/3 cup baking cocoa
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 2-1/2 cups heavy whipping cream, whipped, divided
* 1-1/2 cups fresh strawberries, halved
Directions
* Line a 9-in. heart-shaped or square 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 in. up the sides.
* 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.
* In a large 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.
* 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. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 388 calories, 32 g fat (19 g saturated fat), 104 mg cholesterol, 96 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Valentine Berries and Cream published in Taste of Home February/March 2000, p25 Beth Layman :)
Everyone was so impressed with this scrumptious filled chocolate heart served at a banquet held by our adult Sunday school class. I got the recipe, and now I enjoy rave reviews from family and friends when I serve it.
This recipe is: Contest Winning
* 8-10 Servings
* Prep: 30 min. + chilling
Ingredients
* 8 ounces semisweet chocolate, chopped
* 1 tablespoon shortening
* 2 packages (3 ounces each) cream cheese, softened
* 1/4 cup butter, softened
* 1-1/2 cups confectioners' sugar
* 1/3 cup baking cocoa
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 2-1/2 cups heavy whipping cream, whipped, divided
* 1-1/2 cups fresh strawberries, halved
Directions
* Line a 9-in. heart-shaped or square 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 in. up the sides.
* 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.
* In a large 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.
* 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. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1/2 cup) equals 388 calories, 32 g fat (19 g saturated fat), 104 mg cholesterol, 96 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Valentine Berries and Cream published in Taste of Home February/March 2000, p25 Beth Layman :)
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