Chocolate Coeurs A La Creme| Emeril Lagasse

Think of Emeril’s “chocolate heart of cream” dessert as a no-bake, crustless cheesecake. Ultra- creamy and absolutely delicious—you won’t believe how easy it is to make! CHOCOLATE COEURS A LA CREME MAKES 6 8 ounces cream cheese, room temperature 1/2 cup chopped semisweet chocolate, melted 1 teaspoon Grand Marnier 1 cup cold heavy cream, whipped For serving: 6 large strawberries, preferably with stems, washed and patted dry 1 cup melted semisweet chocolate, at room temperature Shortbread cookies, for serving (optional) In the bowl of a stand mixer, fitted with whisk attachment, whip cream cheese to soften, scraping down the sides of the bowl occasionally. Add melted chocolate and continue to mix until well combined. Add whipped cream and mix until incorporated. Remove from mixer and set aside. Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allowing the cheesecloth to overhang the sides of the molds. Fill each mold with chocolate mixture. Fold overlapping cheesecloth over chocolate m