What You Need:
1/3 C heavy cream
1 (3 oz.) pkg. cream cheese, softened
2 oz. semisweet chocolate, melted
2 t instant coffee
1 T hot water
1/8 t orange extract
How to Make It:
Place the cream into a mixing bowl and beat with an electric mixer on medium speed until soft peaks form.
Place the cream cheese into another bowl.
Add the melted chocolate.
Dissolve the instant coffee in the hot water and add it to the cream cheese.
Pour in the orange extract.
Beat on medium speed until thoroughly combined and the mixture is smooth.
Fold the cream mixture into the chocolate.
Line two heart shaped ceramic molds with dampened cheesecloth, being sure the cheesecloth hangs over the sides.
Fill each mold with the chocolate mixture.
Fold the overlapping cheesecloth over the filling.
Refrigerate at least 3 hours or until chilled through.
Remove the hearts from the molds with the cheesecloth handles and place on a plates.
Discard the cheesecloth and serve the hearts immediately.
Heavy cream is much easier to whip if the bowl and the beaters are chilled first.
A metal bowl will chill much faster than a glass bowl for this purpose. Coffee liqueur can be substituted for the orange extract if prefer.