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home > recipes > appetizers > coeur de creme
from US Serves 12 8 ounces cream cheese (neufchatel Is Fine) 7 ounces white chocolate, chopped ¾ cups powdered sugar 1 ¼ cup heavy whipping cream extra fine cheesecloth mango chutney for topping Melt the white chocolate–be sure it's REAL and not white almond bark–in the microwave and set aside and allow to cool a bit. Combine cream cheese, sugar, chocolate, and 1/4 c whipping cream with mixer. Whip the remaining 1 c whipping cream until stiff and fold into cheese mixture. Moisten cheesecloth and wring out excess water until just slightly damp. Line whatever mold or pan you're going to pour the creamy goodness into with the cheesecloth, making sure to leave enough excess so that you can fold the fabric over the dessert. Refrigerate 4 hours or overnight. Remove from cheesecloth when ready to serve. Plate and drizzle liberally with chutney. If you can't find this, use some very high quality fruit-only preserves so that the sauce doesn't compete with the creme for sweetness.

Coeur de Creme


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keyword: coeur
keyword: creme
ethnicity: french
recipes for appetizers
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(posted August 21, 2009)

from US

Serves 12

8 ounces
cream cheese (neufchatel Is Fine)
7 ounces
white
chocolate, chopped
¾ cups
powdered
sugar
1 ¼ cup
heavy whipping
cream
extra fine
cheesecloth
mango chutney for topping

Melt the white
chocolate–be sure it's REAL and not white almond bark–in the microwave and set aside and allow to cool a bit. Combine cream cheese, sugar, chocolate, and 1/4 c whipping cream with mixer. Whip the remaining 1 c whipping cream until stiff and fold into cheese mixture. Moisten cheesecloth and wring out excess water until just slightly damp. Line whatever mold or pan you're going to pour the creamy goodness into with the cheesecloth, making sure to leave enough excess so that you can fold the fabric over the dessert. Refrigerate 4 hours or overnight.

Remove from
cheesecloth when ready to serve. Plate and drizzle liberally with chutney. If you can't find this, use some very high quality fruit-only preserves so that the sauce doesn't compete with the creme for sweetness.



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