White Chocolate Coeur a la Crème with Raspberry Sauce

Coeur a la Creme with Raspberry Sauce II SpiritedCook.com


This morning, despite the snow piles still lining the streets, I can sense spring.  The angle of the sun, a few spring birds sweetly chirping in the distance, the sound of one lone dove.  Happy to wake up with a bit more optimism that the seasons may actually change.  There’s a foot of new snow in Mt. Washington Valley and that should make for some good spring XC skiing this weekend, a sure sign of change in Northern New England.

Yikes!  Ice! II SpiritedCook.com

March 22, 2014

If we’re going to heart spring and we can’t count on Mother Nature for help, let’s do it symbolically with Coeur a la Crème,  something I haven’t made in ages and more suited for Valentine’s Day than the beginning of spring (Here’s where Mother Nature and I align – we’re both more than a month behind in our activities).  I’d forgotten how delicious and easy these are, requiring these adorable coeur a la creme molds (even the French have molds, they just don’t put Jell-O in them).  This past fall, when I unpacked all of my obscure baking equipment in my New Hampshire kitchen, I became reacquainted with my collection of molds.

Coeur a la Creme molds & ramekins II SpiritedCook.com

Oh yeah, these.  Memories of 90’s dinner parties and cooking classes flooded back.  Perhaps you already have these, stacked dusty in the back of the cupboard.  Well, here’s your opportunity to break them out!  And, in future posts, I’ll share a few more savory recipes that I have used the molds for.  Of course, you could also buy one big 7.25 inch (4 cup) mold and that would do.  It’s all about presentation, so it’s up to you.

The holes in the bottom of the porcelain molds allow for the mixture cheesecloth to weep…that’s probably true if you were to use say Greek yogurt that might produce more liquid, but with this recipe, I see maybe a drop or two seep out.  I’ve come to think of them as holes for aeration, allowing the creamy mixture to firm up before unmolding.

Coeur a la Creme molds ll SpiritedCook.com

As for the white chocolate, if you are not a fan, by all means use milk or dark or hazelnut.  Whatever your heart desires.  I use my KitchenAid stand mixer for this recipe, and it’s helpful to have an extra bowl that fits your stand mixer.  I opted for the smaller 3-quart bowl since I like to have an option of sizes.  Two bowls are a must if you bake, create, make more than one thing at a time.

KitchenAid Mixer II SpiritedCook.com

The raspberry sauce is so delicious and can be made any time of year with frozen raspberries.

Raspberry Sauce II SpiritedCook.com

Plus, it’s useful for so many desserts. Brighten the flavor a bit with a liqueur – Chambord is my first choice – I have a bottle that I’ve been nursing for years, (ok, maybe decades) since I only use it for dessert making,  but Cointreau or Kirsch would also work well.

A wonderful way to end an elegant meal, or just because it’s finally spring in New England.




White Chocolate Coeur a la Crème with Raspberry Sauce
Prep time
Cook time
Total time
A luscious, creamy dessert with a bright pop of color and flavor from the raspberry sauce. Don't forget to make it ahead as it needs 8 hours or longer to chill and firm up. Make it for the ones you love!
Recipe type: Dessert
Cuisine: French
Serves: 8 servings
  • 8 ounces cream cheese, softened
  • 1 ½ cups heavy cream, chilled
  • ¾ cup sifted confectioner’s sugar, plus additional for garnish, if desired
  • 4 - 6 ounces good quality white chocolate (I use Callebaut)
  • Garnish: fresh raspberries, mint leaves
Raspberry Sauce:
  • 1 - 10 ounce package frozen organic raspberries, thawed
  • 3 tablespoons sugar
  • 1 tablespoon Chambord, Cointreau or Kirsch liqueur, or to taste
  1. Place a medium bowl and mixer beaters in freezer to chill while preparing remainder of recipe. Prepare molds: Allowing for overhang, line 8 - ½ cup coeur a la crème molds with a square of double thickness dampened cheesecloth. Alternatively, use one 4 cup mold for this recipe and line with dampened cheesecloth.
  2. In a small bowl, break chocolate into pieces. Melt over low heat, stirring until smooth or alternatively, melt on 50% power in a microwave (melting at a lower power will ensure, hopefully, that you will not seize the chocolate, but really only do this if you know your microwave well!). Set aside and let cool slightly.
  3. Meanwhile, in a large bowl (I use my stand mixer), beat cream cheese until fluffy,then beat in ¼ cup of heavy cream, add confectioner’s sugar and beat until combined, scraping down the bowl with a spatula as necessary. Add melted chocolate and beat until light and fluffy, scraping bowl to incorporate the mixture once or twice.
  4. Remove chilled bowl from the freezer. Pour remaining 1 ¼ cup of heavy cream in bowl and whip until it just begins to hold stiff peaks. Fold about ½ of whipped cream into cheese mixture to lighten. Fold remaining whipped cream into cheese mixture until there are no visible streaks of cream remaining.
  5. Spoon 2 heaping spoonfuls into each mold, dividing mixture evenly. Smooth tops. Fold and gently press overhanging cheesecloth on top of mixture. Place molds on a rimmed sheet or similar and chill for 8 to 24 hours.
  6. To serve, fold back cheesecloth from each mold and invert on dessert plate. Remove the cheesecloth and discard. Drizzle with raspberry sauce and garnish with fresh raspberries, mint leaves and/or a sprinkling of confectioner's sugar, if desired.
Raspberry Sauce:
  1. Puree berries in food processor. Strain through a fine sieve, by stirring the puree with a wooden spoon, until only the seeds are left in the sieve, making sure to scrape the bottom of the sieve (because that’s where the good stuff is, take a look). Add sugar and liqueur. Taste and adjust sweetness if necessary. Refrigerate until ready to use.
Nutrition Information
Serving size: Approx. ½ cup



Published on March 21, 2014
This post may contain affiliate links. Read my disclosure policy here.


  1. I am a big fan of the raspberry sauce. I’ve been known to make extra sauces when I’m prepping dishes like this, and then use the extra over ice cream or french toast. Yummmmm!!!

  2. These are so beautiful I almost might not want to eat them – oh, who am I kidding – you put raspberry sauce on it! Of course I couldn’t keep my fork out of it, or my finger, and I might lick the plate….
    I’ve never used a porcelain mold like these – are they easy to use? I might have to pick some up and give them a try. :)

    • Hi Shannon, the molds are really easy to use and clean — you just need to use cheesecloth to line the molds. You can find them in any good kitchen shop or on Amazon. I believe I have a link in the post. I love mine. Also, check my DIY boursin cheese post, as I used them there too. I hope you give it a try!

  3. Out here in the Rocky Mountains it feels like a spring morning! I can hardly believe it!

    It’s amazing how moving helps you rediscover all of your stuff! I’m glad you rediscovered your molds because this looks like an amazing dessert! This would make a great Valentine’s day dessert.

    • Yes, it’s perfect for Valentine’s Day, Rachel! We are freezing in New Hampshire right now — this morning it was -13 degrees when we woke up. I’m looking forward to making this dessert for Valentine’s Day! Cheers!

  4. The raspberry sauce is just a perfect combination. It looks so colourful, mouthwatering and yummy. Thanks for the detailed recipe and I think I am going to give it a try.

  5. Give me a straw for that sauce!

Leave a Comment


Rate this recipe: