Chocolate coeurs á la créme

DSC_0311_3101 copyCoeurs 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.

Serves 6-8

  • 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.

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Stir in the finely grated chocolate.

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Whisk the eggs whites until peaks form and fold into the cheese mix.

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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).

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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.


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