Valentine’s Day “Heart of Cream” Dessert

Denver – Are you looking to wow your Valentine’s day this week?  The Euro Trotter has the perfect sweet treat that’s not only simple, but it literally means “heart of cream” in French.

Coeur a la Creme is incredibly delicious and it’s shaped like a heart.

Required equipment:

  • Electric mixer
  • Large or small heart shaped Coeurà la Crème molds; or a medium sized metal sieve
  • Cheesecloth


  • 12 ounces cream cheese (at room temperature)
  • 1-1/4 cups powdered sugar
  • 2-1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 vanilla bean (scraped seeds only)
  • Raspberry Sauce (visit for the recipe)
  • Fresh raspberries
  • Fresh Mint


Line individual heart-shaped molds (or a medium sized metal sieve) with cheesecloth, allowing plenty of excess cloth to drape over the sides as once the hearts are filled with the dessert, you’ll be folding the excess cloth over the top of each mold. Arrange the molds on a rimmed baking tray as liquid will drain from the dessert overnight.

To make the dessert, place the room temperature cream cheese and powdered sugar in the bowl of an electric mixer.  Using a paddle attachment, mix on high speed for 2 minutes until the mixture is smooth. Scape down the sides of the bowl and switch to a whisk attachment.  With the mixer on low speed, add the heavy cream, vanilla, and vanilla seeds.  Once incorporated, increase the mixer speed to high and beat until the consistency of the mixture is like a thick whipped cream.

Using a frosting spatula or leveler, fill the heart shape molds with the mixture and level off the top.  Fold over the excess cheesecloth and put back on the baking tray.  Place overnight in the refrigerator. To serve, carefully unfold the excess cloth from the top of each mold and then invert the molds onto individual plates, carefully tapping or shaking, if necessary, the dessert from the mold.  Slowly peel away and discard the cheesecloth. Ladle a dollop of the raspberry sauce around the mold.  Garnish with 3 raspberries arranged in a triangle in the top/center of each dessert and place a mint leaf sticking out of the center of the raspberry cluster. Serve at once.

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