3 (8oz.) packages cream cheese, softened
9 oz. white chocolate, melted
11 oz. confectioners' sugar
4 1/2 cups heavy cream
Mix cream cheese, melted white chocolate and confectioners' sugar in food processor until smooth.
Whip cream to stiff peaks. Fold cheese mixture into cream thoroughly.
Line 24 (3-inch diameter) heart-shaped dessert molds or miniature coeur a la creme molds with dampened cheesecloth. Fill each mold full and level with 3 oz. cream mixture; fold cheesecloth over tops to cover. Refrigerate molds at least 4 hours or overnight to set cream.
Remove chilled creams from molds by lifting cheesecloth out; gently unwrap and invert molded creams onto serving plates.
Serve with strawberry or raspberry coulis. Garnish with fresh berries.
Makes 24 servings.
Source: Terra Restaurant
Date: October 22, 2002