Coeur a la Creme with Strawberry Sauce and Chocolate Ganache

Happy Galentine’s Day y’all! A day for girly desserts, a little wine (well, for some of us), and a lot of telling our friends how much they mean to us. I love getting to celebrate Valentine’s Day with my husband, but the reality is that I love the idea of using this little holiday “season” to really celebrate all the people we love.

 

And you know what? I stinking love my girlfriends.

 

Truth be told I’ve had a lot of friends in my life, but I’ve never had a camaraderie like I have with the gals in my life here. They love my entire family well, speak truth, are hilarious, point me to Jesus and are truly the most fun. I’m so thankful for them, and girls? You know who you are. I love you!

Two days ago I posted a little sneak peak of this madness called a coeur la creme (“heart with cream”), moments before I made myself sick trying to eat the whole dang thing in one sitting. Yes, I’m serious, and yes, I tried to blame it on the baby. Truth be told I just couldn’t stop though – it’s SO stinking delicious. Think of the creamiest, most perfect cheesecake you’ve ever had and then multiply it by 1 million. And there you have it.

 

Now I will interject here and say that this is like a crustless cheesecake, which sounds blasphemous until you actually eat it. It’s creamy perfection with two amazing little sauces, although I would be happy just serving it with some fresh fruit in the summer. I think the slight tang from fruit helps cut the creaminess just enough to be able to eat more than you really need. Although the ganache is fabulous too.

 

I adapted the recipe only slightly from Ina Garten’s, and followed her instructions on just using a colander rather than a traditional mold. While I’m sure it’s extra cute using the heart-shaped mold, the last thing I need in my kitchen is an extra dish that’s really only for one purpose. Just use the paper towels and a colander, because I promise your girls won’t care – and neither will you!

 

Enjoy!

COEUR LA CREME WITH STRAWBERRY SAUCE & CHOCOLATE GANACHE

Adapted from Ina Garten’s recipe

Ingredients:

For the creme:

• 8 ounces cream cheese at room temperature (very important that it be at room temp)
• 3/4 cup + 2 tablespoons powdered sugar
• 1-3/4 cups heavy whipping cream
• 1 tablespoon vanilla extract

For the strawberry sauce:

• 1 cup strawberry jam
• 2 cups finely chopped strawberries
• 1 teaspoon lemon juice

For the chocolate ganache:

• 1/3 cup heavy whipping cream
• 1-1/3 cups semi-sweet chocolate chips

Directions:

For the creme:

1. Using a stand mixer or hand mixer, whip the cream cheese and powdered sugar until smooth and creamy.
2. Scrape down the sides.
3. Add the whipping cream and vanilla extract.
4. Starting on low speed, start incorporating all of the ingredients, scraping down the sides as needed to make sure everything it getting evenly mixed.
5. Increase the speed and whip until the mixture resembles a really thick whipped cream.
6. Line a colander with cheesecloth or paper towels and gently spoon the creme into the middle, spreading the top in an even layer.
7. Fold the ends of the cheesecloth or paper towels over the top (I tore an extra couple of paper towels to put on top) and then let the cream sit over a bowl in the fridge overnight.

For the strawberry sauce:

1. Place the strawberries and lemon juice in a small saucepan over medium low heat to slowly heat up.
2. Using a potato masher or the back of a spoon, carefully mash the chopped berries to release their juice and create an even more fine mixture.
3. Add the jam and stir to combine, then remove from heat and refrigerate until ready to use.

For the chocolate ganache:

1. Do this right before serving: in a small saucepan slowly heat the heavy cream over medium low heat until bubbles start to form around the edge.
2. Remove immediately from the heat and add the chocolate.
3. Whisk constantly until the chocolate is all melted and the ganache is smooth.

For assembly:

1. To unmold the creme peel back the top layers of cheesecloth or paper towel.
2. Place a plate over the flat part of the creme, hold on to both sides of the mold, and flip gently so that the plate is now on the bottom.
3. Remove the mold and gently pull off the paper towels.
4. Spoon the ganache and strawberry sauce around the edge and serve!

FOLLOW ALONG FOR MORE GALENTINE’S DAY FUN!

Ganache Topped Truffle Brownies from That Skinny Chick Can Bake

Orange Yogurt Waffles from Savvy Eats

Chocolate Honey Bombs from The Live-In Kitchen

Brownie Batter Chocolate Tarts from Melanie Makes

Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish

Chocolate Cheesecake from NeighborFood

Chocolate Covered Strawberry Cream Puffs from The Redhead Baker

Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen

Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough

Cheesecake Milkshakes from Chocolate Moosey

Campari and Passion Fruit Sorbet from Food Lust People Love

Boston Cream Trifles from gotta get baked

Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain

Red Velvet Chocolate Chip Cookies from Namely Marly

Red Wine Ice Cream Floats from Mind Over Batter

Wicked Waikiki Sour from Pineapple and Coconut

Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef

Nutella Fudge with Raspberries from The Food Charlatan

Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire