Valentine berries and cream the chocolate heart with rich chocolate cream inside is not hard to make, yet it steals the show when it’s served. Valentine berries and cream is a grand Winning recipe.

Ingredients 

8 squares (1 ounce each) semisweet chocolate

1 tablespoon shortening

2 packages (3 ounces each) cream cheese,

softened

1/4 cup butter, softened

1-1/2 cups confectioners’ sugar

1/3 cup baking cocoa

2 tablespoons milk

1 teaspoon vanilla extract

2-1/2 cups heavy whipping cream, whipped,

divided

1-1/2 cups fresh strawberries, halved

Method 

Line a 9-in. heart-shaped or square baking pan with foil; set aside. 

In a large heavy saucepan over low heat, melt chocolate and shortening; stir until smooth.

Pour into prepared pan, swirling to coat the bottom and 1-1/2 in. up the sides.

Refrigerate for 1 minute, then swirl the chocolate to reinforce sides of heart or box.

Refrigerate for 30 minutes or until firm. Using foil, lift from pan; remove foil and place chocolate heart on a serving plate.

In a large mixing bowl, beat the cream cheese and butter until smooth. 

Combine confectioners’ sugar and cocoa; add to creamed mixture with milk and vanilla. Beat until smooth.

Gently fold two-thirds of the whipped cream into cream cheese mixture.

Spoon into heart. Insert star tip #32 into a pastry or plastic bag; fill with the remaining whipped cream.

Pipe around the edge of heart. Garnish with strawberries. Yield: 8-10 servings.