Coeur a la Creme
from ButterYum
serves 4-6
adapted from Barefoot in Paris by Ina Garten
Ingredients
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
Directions
In the bowl of a stand mixer, using the paddle or 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; increase speed to high and beat for 2 minutes.
Turn the mixer off; add vanilla extract and vanilla seeds, mix to combine on low.
Add cream and continue to mix on low until incorporated (scrape sides of the bowl if needed).
Turn mixer off and replace the paddle attachment with the whip attachment; whip mixture on high until stiff peaks form.
Pour mixture into a cheesecloth lined mold.
Place mold in a bowl to catch the juices that drain.
Cover well with plastic wrap and refrigerate overnight.
Unmold, garnish, and serve.
CHOCOLATE SAUCE
makes about 1 1/4 cups
Ingredients
4 ounces bitter-sweet chocolate
8 ounces heavy cream
Directions
In a heavy bottomed pan over med heat, melt chocolate and cream together; stirring constantly. Cool before using.