Coeur a la Creme

from ButterYum
makes 4-6 servings


  • 6 ounces cream cheese, room temperature

  • 1/2 cup plus 2 tablespoons confectioner's sugar, sifted to remove lumps

  • 1 1/4 cups heavy cream, cold

  • 1 teaspoon pure vanilla extract

  • seeds from 1/2 of a vanilla bean


  1. In the bowl of a stand mixer, using the paddle attachment (or better yet, a BeaterBlade attachment), slowly combine the softened cream cheese and the confectioner's sugar until the risk of spewing powdered sugar all over your kitchen has passed.

  2. Increase speed to high and beat for 2 minutes.

  3. Turn the mixer off; add vanilla extract and vanilla seeds, combine on low.

  4. Add cream and continue to combine on low until incorporated (scrape sides of the bowl if needed).

  5. Turn mixer off and replace the paddle attachment with the whip attachment.

  6. Whip mixture on high until stiff peaks form.

  7. Pour mixture into a cheesecloth lined mold.

  8. Place mold in a bowl to catch the juices that drain.

  9. Cover well with plastic wrap and refrigerate overnight. unmold, garnish, and serve.

Chocolate Sauce

makes about 1 1/4 cups


  • 4 ounces bitter-sweet chocolate

  • 8 ounces heavy cream


  1. In a heavy bottomed pan over med heat, melt chocolate and cream together; stirring constantly. Cool before using.


  • Cream cheese will dry out quickly if exposed to the air, so be sure to keep it wrapped while coming to room temperature.

  • If you're pressed for time, you can quickly bring cream cheese to room temperature by placing it in a sturdy zip-top storage bag and knead it with your warm hands for a few minutes. It will soften up in no time flat.

adapted from Barefoot in Paris by Ina Garten