Down With Love, and along with Ewan McGregor and Renée Zellweger, Chocolate plays an important supporting role.
8 ounces cream cheese, softened
1 1/4 cups heavy cream
2 ounces semi-sweet chocolate (about 1/3 cup)
2/3 cup confectioner's sugar, sifted to remove lumps
1 teaspoon vanilla extract
1 16-ounce bag frozen blackberries or raspberries
1/4 cup sugar
1 tablespoon Chambord or Grand Marnier
Cut a double thickness of cheesecloth to 18-inches square. Rinse to remove sizing and squeeze to damp-dry. Line a coeur à la crème mold and set aside.
In a large mixing bowl, beat the cream cheese on high speed until light and fluffy. Add 1/4 cup of the cream and beat to lighten the cheese.
Melt the chocolate in the top of a double boiler (or in a metal or glass bowl over simmering water).
Add the chocolate, confectioner's sugar and vanilla to the cream cheese mixture and beat to blend, scraping down the sides of the bowl as you go.
In a clean bowl with clean beaters, beat the remaining cup of cream until they reach soft peaks. Fold them into the cheese/chocolate mixture until no steaks are visible.
Pour mixture into prepared mold and wrap overhanging cheesecloth over the top, pressing down lightly to ensure the mixture if conforming to the mold. Put mold onto a plate to drain (the reason the mold has holes!) and refrigerate for at least 8 hours or over night.
Make the sauce. Put berries, sugar and liqueur in a large saucepan. Bring to a boil and then let simmer for 10 minutes. Force the berry mixture through a fine sieve and discard seeds and skins. Refrigerate the sauce until, ready to use.
Unmold the coeur onto a decorative plate and stew fresh berries around the edges. Serve small slices with sauce drizzled over top, and pass remaining sauce around the table.