|Line 8 individuals heart-shaped molds with muslin.
Press cheese through a sieve into a large bowl. Add powdered sugar and whipping cream and
beat thoroughly. Stir in grated chocolate.
In a small bowl, whisk egg whites until stiff but not dry. Lightly fold into cheese
mixture. Spoon mixture into molds. Refrigerate overnight to drain.
To prepare chocolate cream sauce, in a small bowl, pour 1/4 of half and half. Stir in
melted chocolate. Reserve 1 tablespoon of remaining half and half. Gradually stir
remaining half and half into chocolate mixture; stir until smooth.
Turn out each heart onto a plate and pour chocolate cream around it. To decorate, drop
dots of reserved half and half onto sauce and, using a skewer, feather in a design.
Variations: Coeurs à la crème may be served with fruit, such as
raspberries or strawberries, or with fruit purée as a sauce instead of chocolate cream.