Coeurs translates as heart in French. This simple dessert isn’t shaped anything like a heart, it doesn’t contain any hearts… so I’m guessing Chocolate Love with Creme is a closer translation. Chocolate, creme, berries + EASY definitely = love/heart.
- 225 g ricotta cheese, strained
- 55 g confectioner’s sugar, sifted
- 300 ml heavy cream
- 1 tsp vanilla extract
- 55 g semi-sweet chocolate, finely grated
- 2 egg whites, room temperature
- 225 fresh strawberries or raspberries
- confectioner’s sugar to taste
Press the ricotta through a strainer into a bowl. Add the sugar, cream and vanilla extract and beat until thick.
Stir in the finely grated chocolate.
Whisk the eggs whites until peaks form and fold into the cheese mix.
Spoon the mixture into molds lined with cheesecloth. Refrigerate overnight. If the dessert hasn’t set enough for your taste, put it in the freezer for an hour or so. I like mine semifreddo (semi-frozen).
To make the coulis, place the berries in the food processor and purée. Press the purée through a strainer and add confectioner’s sugar to taste.