Indulging in a rich, creamy dessert is one of life’s little pleasures, and Chocolate Coeur a la Creme is no exception. This delightful French treat combines the richness of cream cheese with the decadence of chocolate, creating a dessert that is both elegant and satisfying. Perfect for special occasions or a cozy evening at home, this Chocolate Coeur a la Creme will impress your guests without overwhelming your kitchen. Let’s dive into the delicious world of this classic dessert!

Why This Recipe Works

Chocolate Coeur a la Creme is a simple yet luxurious dessert that balances creaminess with the deep flavor of chocolate. The use of cream cheese gives the dessert a smooth texture, while the whipping cream adds lightness, making each bite feel indulgent but not heavy. The unsweetened cocoa powder ensures that the chocolate flavor shines without being overly sweet, creating a harmonious blend of flavors. With its beautiful presentation and rich taste, this dessert is sure to be a showstopper at any gathering.

What Goes In

To create the perfect Chocolate Coeur a la Creme, you’ll need the following ingredients:

6 ounces cream cheese, at room temperature – This is the base of your dessert, providing richness and creaminess.
1 cup powdered sugar – Adds sweetness and helps achieve the desired texture.
1 teaspoon vanilla extract – Enhances the flavor profile with a warm, aromatic touch.
¾ cup plus 2 tablespoons unsweetened cocoa powder – The star ingredient that delivers the chocolate flavor.
2 tablespoons butter, at room temperature – Adds richness and helps with texture.
1 cup whipping cream, divided – Whipped cream lightens the mix and provides a fluffy texture.
Raspberry sauce or puree and fresh raspberries, to garnish (optional) – These add a beautiful color contrast and a fruity, tangy flavor.

Gear Checklist

Before you start making your Chocolate Coeur a la Creme, gather the following tools:

Mixing bowls – For combining ingredients.
Electric mixer – For whipping cream and mixing the chocolate base.
Rubber spatula – To fold in the whipped cream gently.
Coeur a la Creme mold or cheesecloth – Essential for shaping the dessert. If you don’t have a mold, cheesecloth lined in a small bowl works just fine.
Refrigerator – For chilling the dessert to set it properly.

Chocolate Coeur a la Creme, Made Easy

Making Chocolate Coeur a la Creme is straightforward if you follow these steps:

Step 1: Prepare Your Mold

If you’re using a Coeur a la Creme mold, make sure it’s clean and dry. If using cheesecloth, line a small bowl with it, allowing the edges to hang over the sides to create a pouch for the dessert.

Step 2: Mix the Base

In a mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, cocoa powder, and butter. Using an electric mixer, beat until the mixture is smooth and creamy, and there are no lumps remaining.

Step 3: Whip the Cream

In a separate bowl, whip ½ cup of the whipping cream until stiff peaks form. This will add airiness to the dessert.

Step 4: Fold It In

Gently fold the whipped cream into the chocolate mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want to maintain that light texture.

Step 5: Transfer to Mold

Spoon the mixture into your prepared mold or cheesecloth-lined bowl. Smooth the top with a spatula.

Step 6: Chill

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the dessert to set properly.

Step 7: Unmold and Serve

Once set, carefully remove the dessert from the mold by inverting it onto a serving plate. If using cheesecloth, gently lift the dessert out and peel away the cloth. Serve with raspberry sauce or fresh raspberries for garnish.

Warm & Cool Weather Spins

The beauty of Chocolate Coeur a la Creme is its versatility. Whether it’s warm or cool outside, you can easily adapt this recipe to suit the season:

Warm Weather: Serve chilled with a bright raspberry sauce and fresh berries to enhance the refreshing aspect of the dessert.
Cool Weather: Pair with warm chocolate sauce or a sprinkle of cinnamon for a cozy touch.
Seasonal Variations: Swap out the raspberry garnish for seasonal fruits like strawberries in spring or caramelized apples in fall.

Problems & Prevention

While making Chocolate Coeur a la Creme is fairly simple, you may encounter a few common issues. Here’s how to prevent them:

Too Runny: Ensure your cream cheese is at room temperature to mix smoothly. Be sure to whip the cream until stiff peaks form.
Not Setting Properly: Allow enough time for chilling in the refrigerator. If possible, chill overnight for best results.
Overwhipping the Cream: Watch the whipped cream closely; stop when you see stiff peaks to avoid a grainy texture.
Sticking to the Mold: Ensure you thoroughly grease the mold or line it properly with cheesecloth to make unmolding easier.

Storage Pro Tips

To maintain the freshness and flavor of your Chocolate Coeur a la Creme:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Although not recommended for best texture, if you must freeze, wrap tightly and consume within a month. Thaw in the fridge before serving.
Garnishes: Keep any fruit or sauces separate until ready to serve to prevent sogginess.

Quick Q&A

Can I make this dessert dairy-free?

Yes! Substitute the cream cheese with a dairy-free alternative and use coconut cream in place of the whipping cream for a vegan version.

How can I make this dessert more chocolatey?

For an extra chocolate punch, you can increase the cocoa powder to 1 cup or drizzle a rich chocolate sauce over the top before serving.

Can I use a different type of sweetener?

Absolutely! You can substitute powdered sugar with a powdered alternative like coconut sugar or a sugar substitute that measures cup-for-cup.

What can I serve with Chocolate Coeur a la Creme?

This dessert pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a drizzle of chocolate or caramel sauce for an added treat.

Before You Go

Chocolate Coeur a la Creme is a heavenly dessert that is as delightful to make as it is to eat. Its creamy texture, rich chocolate flavor, and elegant presentation make it a perfect treat for any occasion. With a few simple ingredients and easy-to-follow steps, you can create a restaurant-quality dessert right in your home kitchen. Whether you’re hosting a dinner party or simply treating yourself, this Chocolate Coeur a la Creme is bound to impress. So gather your ingredients, roll up your sleeves, and get ready to indulge in this exquisite creation!

Chocolate Coeur a la Creme

This Chocolate Coeur a la Creme is a rich and creamy French dessert that will impress your guests!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dessert

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

6 ounces cream cheese at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
2 tablespoons butter at room temperature
1 cup whipping cream divided
1 cup raspberry sauce or puree to garnish (optional)
1 cup fresh raspberries to garnish (optional)

Equipment

Mixing bowls
Electric mixer
Rubber spatula
Coeur a la Creme mold or cheesecloth
Refrigerator

Method

Step 1: Prepare Your Mold
If you’re using a Coeur a la Creme mold, make sure it’s clean and dry. If using cheesecloth, line a small bowl with it, allowing the edges to hang over the sides to create a pouch for the dessert.
Step 2: Mix the Base
In a mixing bowl, combine the cream cheese, powdered sugar, vanilla extract, cocoa powder, and butter. Using an electric mixer, beat until the mixture is smooth and creamy, and there are no lumps remaining.
Step 3: Whip the Cream
In a separate bowl, whip ½ cup of the whipping cream until stiff peaks form. This will add airiness to the dessert.
Step 4: Fold It In
Gently fold the whipped cream into the chocolate mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want to maintain that light texture.
Step 5: Transfer to Mold
Spoon the mixture into your prepared mold or cheesecloth-lined bowl. Smooth the top with a spatula.
Step 6: Chill
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the dessert to set properly.
Step 7: Unmold and Serve
Once set, carefully remove the dessert from the mold by inverting it onto a serving plate. If using cheesecloth, gently lift the dessert out and peel away the cloth. Serve with raspberry sauce or fresh raspberries for garnish.

Notes

Ensure your cream cheese is at room temperature for easy mixing.
Chill the dessert overnight for the best texture.
Use a rubber spatula to gently fold in whipped cream to maintain airiness.

Chocolate Coeur a la Creme

Why This Recipe Works

What Goes In

Gear Checklist