Ingredients
- 8 oz. semisweet chocolate, chopped
- 1 Tablespoon shortening
- 2 pkgs (3 oz each) cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioner’s sugar
- 1/3 cup baking cocoa
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/2 cups heavy whipping cream, whipped, divided (if using whipped cream canister to garnish to top, you only need 2 cups of whipping cream)
- 1 1/2 cups fresh strawberries, halved
Directions
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Line 9” heart shaped pan with foil and set aside. In a large saucepan melt chocolate and shortening over low heat and stir until smooth. Pour into pan, swirling to coat the bottom and 1 ½ inches up the sides. Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of the heart. Refrigerate for 30 minutes more and remove from pan.
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In a large bowl, beat cream cheese and butter until smooth. Combine sugar, and cocoa and add to creamed mixture with milk and vanilla. Beat until smooth. Gently fold 2/3 of whipped cream into mixture. Spoon into heart.
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Insert star tip #32 into a pastry or plastic bag and fill with the remaining whipped cream. Pipe around the edge of the heart.
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Garnish with strawberries and enjoy!