January 25, 2023

Ahhh, nothing speaks romance like a French dessert made with love.  This Valentine’s Day, you can show your love with a culinary treasure, Coeur a la Creme.  It looks like you toiled over it all day, however, this gorgeous dairy-based, no-bake confection is not too difficult to prepare – but no one has to know, and we won’t tell. Escoffier Chef Instructor Matthew Lewis shares his take on this French classic, Coeur a la Creme with Raspberry Sauce. As it is traditionally a heart-shaped dessert it’s perfect for Valentine’s Day, or any day you want to demonstrate your love with food.

Table of Contents

Goat Cheese Coeur a la Creme


This recipe yields 25.5 oz, serves 8 and the portion size is 3 oz.

    • 5 ½ oz Heavy cream
    • 11 oz Goat cheese
    • 3 oz Cream cheese
    • 1 ¼ oz Powdered sugar
    • 3 oz Crème fraîche or sour cream
  • Optional: 2 oz Dark or bittersweet chocolate


  1. Rinse cheesecloth under water; squeeze until just damp. Line the coeur a la creme mold with cheesecloth, allowing ends to hang over the mold.
  2. Into a small bowl, add the heavy cream and whip to soft peaks, almost like Greek Yoghurt. Beat goat cheese, cream cheese, crème fraîche, and powdered sugar in an electric mixer with the paddle attachment. Scrape the bowl well and often.
  3. Mix until everything is smoothly combined and no lumps can be seen. Gently fold 1/3 whipped cream into the cheese mixture with a soft spatula being careful not to deflate the cream.
  4. Fold in the remainder of the cream, and continue gently until you can’t see any more blatant streaks of cream. Pour the mixture into the mold and smooth the top.
  5. Fold the ends of the cheesecloth over the cheese mixture, cover it with plastic wrap & place the mold on a pie plate to catch the whey. Refrigerate for 6 hours or overnight. Discard whey.
  6. Melt chocolate in the microwave or double boiler. Uncover top of the chilled cheese, and spread the chocolate evenly over top, being careful not to overlap the edge of the mold. Work quickly, as chocolate will harden on cold cheese. Refrigerate until just before serving.
Coeur a la creme

Raspberry Sauce


This recipe yields 20 oz, serves 10 and the portion size is 2 oz.

  • 4½ oz Fresh or frozen raspberries
  • 4 oz Sugar
  • 2 tbsp Water
  • 11 oz Raspberry jam, seedless
  • ½ oz Grand Marnier or other orange or berry liqueur
  • Fresh raspberries to garnish


  1. Combine frozen raspberries, sugar & 2 tablespoons water in a small saucepan. Bring to a boil then lower heat and cook for about 4 minutes.
  2. Strain, Mix in jam and Grand Marnier. Put the mixture in a food processor and pulse until smooth. Chill.

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