I know this is not any kind of authentic, but what can you do when your Valentine loves peanut butter? My husband eats like a 5 year old! Every morning he has peanut butter and jelly on toast for breakfast. So, when I saw online that you can make chocolate coeur a la creme, I knew I had to add peanut butter to it.
You will need a coeur a la creme mold click here, and a small piece of cheesecloth or butter muslin. Fortunately, we can ship them right out to you.
The recipe below makes just enough to fill your mold.
Ingredients:
3 ounces cream cheese or virtually any of the soft cheeses – cream cheese, fromage blanc, fromagina*, creme fraiche, chevre, mascarpone, etc.
1 tablespoon peanut butter (I used Teddie’s Chunky)
1/2 cup powdered sugar
1/2 cup whipping cream, divided
1/2 teaspoon vanilla extract
3 tablespoons cocoa
Topping (optional): 1/2 cup chocolate chips
Directions:
Line your mold with dampened cheesecloth or butter muslin.
Combine 1/4 cup whipping cream, cocoa and peanut butter in a small saucepan.
Heat on a low setting, stirring constantly, until smooth. Remove from the heat and cool.
Beat cream cheese, powdered sugar and vanilla in a small bowl until smooth.
Add cocoa mixture, blending well.
Add remaining 1/4 cup whipping cream. Beat until well blended.
Spoon the mixture into the mold. Fold cheesecloth over the top.
Place a wire rack in a tray or deep plate. Place the mold on the rack.
Refrigerate 8 hours or overnight.
To serve, pull back the cheesecloth, invert the mold onto a dessert plate and carefully remove the cheesecloth. You can smooth out any lines from the cheesecloth with your finger.
Melt chocolate chips in the microwave (do it for 20 second intervals until melted).
Pipe or drizzle on the coeur a la creme.
If you look closely, you can see the piping bag, folded over a glass for filling.
*Making Fromagina (directions on packet)
Ingredients:
One gallon whole milk (can be pasteurized, but not ultra-pasteurized) Note: This will yield up to 2 pounds of cheese, depending on your milk. If you don’t want to make that much, you can use 1/2 gallon of milk with 1/2 packet of culture or even 1 quart of milk with 1/4 pack of culture. (I made it with 3/4 gallon of raw milk and one packet of culture because I wanted to make Bondon with the other quart (recipe in Home Cheese Making).
One packet Ricki’s fromagina culture (C31)
Directions:
Heat milk to 86F.
Add the culture and stir slowly for one minute.
Cover and let set at room temperature for 12 hours or until firm (like thick yogurt).
Transfer it to a butter muslin lined colander.
Hang to drain 4-8 hours.
Refrigerate and enjoy!
To Print:
Chocolate Peanut Butter Coeur a la Creme
Ingredients:
3 ounces cream cheese or virtually any of the soft cheeses – cream cheese, fromage blanc, fromagina*, creme fraiche, chevre, mascarpone, etc.
1 tablespoon peanut butter (I used Teddie’s Chunky)
1/2 cup powdered sugar
1/2 cup whipping cream, divided
1/2 teaspoon vanilla extract
3 tablespoons cocoa
Topping (optional): 1/2 cup chocolate chips
Directions:
Line your mold with dampened cheesecloth or butter muslin.
Combine 1/4 cup whipping cream, cocoa and peanut butter in a small saucepan.
Heat on a low setting, stirring constantly, until smooth. Remove from the heat and cool.
Beat cream cheese, powdered sugar and vanilla in a small bowl until smooth.
Add cocoa mixture, blending well.
Add remaining 1/4 cup whipping cream. Beat until well blended.
Spoon the mixture into the mold. Fold cheesecloth over the top.
Place a wire rack in a tray or deep plate. Place the mold on the rack.
Refrigerate 8 hours or overnight.
To serve, pull back the cheesecloth, invert the mold onto a dessert plate and carefully remove the cheesecloth. You can smooth out any lines from the cheesecloth with your finger.
Melt chocolate chips in the microwave (do it for 20 second intervals until melted).
Pipe or drizzle on the coeur a la creme.
If you look closely, you can see the piping bag, folded over a glass for filling.
Making Fromagina
Ingredients:
One gallon whole milk (can be pasteurized, but not ultra-pasteurized) Note: This will yield up to 2 pounds of cheese, depending on your milk. If you don’t want to make that much, you can use 1/2 gallon of milk with 1/2 packet of culture or even 1 quart of milk with 1/4 pack of culture. (I made it with 3/4 gallon of raw milk and one packet of culture because I wanted to make Bondon with the other quart (recipe in Home Cheese Making).
One packet Ricki’s fromagina culture (C31)
Directions:
Heat milk to 86F.
Add the culture and stir slowly for one minute.
Cover and let set at room temperature for 12 hours or until firm (like thick yogurt).
Transfer it to a butter muslin lined colander.
Hang to drain 4-8 hours.
Refrigerate and enjoy!
