Chocolate Coeur a la Creme with Strawberry Sauce

Ingredients

• 1 tablespoon cherry brandy 
• 1 tablespoon butter softened
• 3 tablespoons hershey®'s cocoa powder 
• 0.5 cup confectioners' sugar 
• 3 ounce cream cheese softened
• 0.5 cup heavy cream divided
• 10 ounce strawberries in syrup frozen thawed
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• sauce pan
• wire rack
• sieve
• blender
• cheesecloth

Directions

1. Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
2. Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth.
3. Remove from heat; cool.
4. Beat cream cheese, powdered sugar and vanilla in small bowl until smooth.
5. Add cocoa mixture, blending well.
6. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top.
7. Place a wire rack in a tray or deep plate; place molds on rack.
8. Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth.
9. Serve with STRAWBERRY SAUCE.
10. STRAWBERRY SAUCE: Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.