Valentine Chocolate and Cream

Whip up this decadent chocolate cream-filled treat for your Valentine.

Posted in , Jan 24, 2011

Everyone was so impressed with this scrumptious chocolate heart served at a banquet held by our adult Sunday School class. I got the recipe, and now I enjoy rave reviews from family and friends when I serve it.


8 squares (1 ounce each) semisweet chocolate

1 tablespoon shortening

2 packages (3 ounces each) cream cheese, softened

¼ cup butter or margarine, softened

1½ cups confectioners' sugar

⅓ cup baking cocoa

2 tablespoons milk

1 teaspoon vanilla extract

2½ cups whipping cream, whipped, divided

1½ cups fresh strawberries, halved


1. Line a 9-inch heart-shaped or square baking pan with foil; set aside.

2. In a heavy saucepan over low heat, melt chocolate and shortening; stir until smooth. Pour into prepared pan, swirling to coat the bottom and 1½ inches up the sides. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box. Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.

3. In a mixing bowl, beat the cream cheese and butter until smooth. Combine confectioners' sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth. Gently fold two-thirds of the whipped cream into cream cheese mixture. Spoon into heart.

4. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream. Pipe around the edge of heart. Garnish with strawberries.

Serves 8–10

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