Duration: 640 minutes
Prep time: 40 minutes
Servings: 8
INGREDIENTS
Coeur a la crème
- 4 ounces semisweet chocolate, melted
- 16 ounces (2 packages) PHILADELPHIA Cream Cheese
- 1 pint (2 cups) container dairy sour cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons grated fresh orange peel
- 1 tablespoon Passover chocolate liqueur or chocolate-orange liqueur, optional
Cherry Compote
- 1 cup frozen pitted cherries, defrosted
- 1/3 cup sugar
- 1/3 cup water
Coeur a la crème
- 4 ounces semisweet chocolate, melted
- 16 ounces (2 packages) PHILADELPHIA Cream Cheese
- 1 pint (2 cups) container dairy sour cream
- 1/2 cup confectioners’ sugar
- 2 teaspoons grated fresh orange peel
- 1 tablespoon Passover chocolate liqueur or chocolate-orange liqueur, optional
Cherry Compote
- 1 cup frozen pitted cherries, defrosted
- 1/3 cup sugar
- 1/3 cup water
PREPARATION
1. Melt the chocolate and set it aside to cool. In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners’ sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.
2. Rinse 8 6-inch x 6-inch double layer squares of cheesecloth under water and squeeze them to extract as much water as possible. Line 8 6-ounce ramekins with the cheesecloth. Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the top. Refrigerate overnight, about 10 hours.
3. To make the compote, combine the cherries, sugar and water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened. Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.
4. To serve, invert the ramekins on top of 8 dessert plates. Remove the cheesecloth. Spoon equal amounts of the cherry compote over the chocolate hearts or around them.
Tip: while this recipe works perfectly in round ramekins, this dessert looks especially pretty in heart-shaped ramekins.
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.
- Cooking for Shabbat can be daunting, but the challah doesn’t have to be. To help you become a challah expert we wrote complete guide to challah making with spiritual significance, shaping instructions and what to do with leftovers. Sign up for our free challah ebook here.
