Sometimes even with the best intentions, a perfect dessert can be more memorable than the main course. Your mission is to recreate a special dessert from a special occasion! That may mean replicating an anniversary’s crème brûlée or even baking that birthday cake you made in a pinch – the choice is yours! So what are you waiting for? Get baking!
I read recently somewhere that you can whip cream in a food processor. I started to think about what I could possibly make to test this out? Cream….. crème…… coeur à la crème. Of course! But not just any coeur à la crème, CHOCOLATE coeur à la crème. This one is a family favourite from way back. My mum used to make regular coeur à la crème when my sister and I were in high school (yes we were very fancy!) and then discovered chocolate made them even better (we’re kind of like that in our family!). Well my sister instantly fell in love with the chocolate version, so much so that she would beg mum not to put them in the pretty heart molds and just leave the mix in a giant bowl. From which she would eat. Yep, that’s how we roll chez moi! Chocoholics unite!
I figured I would try making the whole lot in the Kitchen Aid Food Processor, though in hindsight, it didn’t save much washing up (no, we don’t have a dishwasher at our place. Actually, correction, we do. His name is Mr Neil). And I find the bowl of the processor so giant – it takes up so much room that it requires immediate washing (it fills the whole sink, pretty much). So, not sure that I think it saved me time or mess but it’s interesting to see that you can make this dessert in 15 minutes in the food processor.
It whipped the cream up pretty well…
Not bad, not bad. I removed the chocolate mix from the Kitchen Aid bowl and added it to the previously whipped cream. The bowl is awkward to move even a very flexible rubber spatula around in. Not happy about that – it made a huge mess and also was hard to get every last drop out. Noone wants to waste chocolate
I popped a part of the mixture into damp cheesecloth in the correct heart molds…
- 1 cup whipping (35%) cream
- 250g cream cheese
- ¼ cup whipping cream
- 100g melted and cooled dark chocolate chips
- ¾ cup sifted icing sugar
- Whip the 1 cup of cream until it forms soft peaks.
- Refrigerate until needed.
- Beat the cream cheese and remaining cream until well blended.
- Add the cooled melted chocolate and icing sugar and beat until all ingredients are combined.
- Fold in the whipped cream.
- Place in ramekins or damp cheesecloth-lined heart molds.
- Refrigerate overnight (or as long as you can stand to wait!).
- Serve with fresh pureed raspberries.
And then did one for my sister. This one’s for you Amanda. We’ll have some when you come to visit next month
Overall I was disappointed in the Kitchen Aid 13 cup Food Processor. It felt bulky and awkward and didn’t feel as powerful as our old workhorse Moulinex. In any case, I am very certain that this one is better than no food processor and it will have a very happy home with my Petits Chefs boys’ cooking club, along with the blender and toaster oven. You’ve seen what we can do on hotplates – watch out world – we have appliances!
Disclosure: I was provided with compensation as well as a Kitchen Aid 13 cup Food Processor in exchange for writing two posts about the product. All opinions are 100% my own. The Kitchen Crew series highlights my stories, recipes and tips with promotional consideration made possible by Canadian Tire. Thank you for following all my Kitchen Crew missions.