Valentine Berries and Cream

Ingredients

• 8 (1 ounce)  semi-sweet chocolate baking squares

• 1 tablespoon shortening

• 2 (3 ounce) packages 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
• 1 drop red food coloring

Directions

1. 1

   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 inches up the sides.

2. 2

   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.

3. 3

   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. Add 1 drop of red food coloring if you want a pink tint to the top.

4. 4

   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.