White Chocolate Heart
8 oz. cream cheese
1/2 cup sifted powdered sugar
10 oz. heavy cream, divided use
3 oz. white chocolate, melted and cooled
1. Using a food processor or electric mixer, combine the cream cheese with the
sugar and
2 oz. of the cream. Add the melted chocolate and beat until smooth.
2. Whisk the remaining cup of
cream until stiff. Fold the cream into the white chocolate
mixture, then transfer to a cheesecloth lined individual heart molds.
Refrigerate overnight
then unmold onto dessert plates and serve with Raspberry sauce.
Raspberry Sauce
1/2 pint raspberries, fresh is best, frozen is OK
1 tbsp. raspberry syrup (like for coffee)
1 oz. powdered sugar (2 tbsp.)
Combine all ingredients in a blender and blend until smooth. Strain through a
strainer to remove
seeds.
