Ingredients
- 6 1oz squares semisweeet chocolate
- 1 tablespoon shortening
- 1 3oz pkg cream cheese, softened
- 4 tablespoons butter, softened
- 1 1/2 cups confectioners sugar
- 1/3 cup unsweetened cocoa
- 2 tablespoons milk
- 1 tsp vanilla extract
- 2 cups heavy or whipping cream
- 2 pint strawberries
Preparation
Step 1
line 9 x 9 baking pan with foil as smooth as possible
in heavy 1-quart saucepan over low heat, heat chocolate with shortening until melted, stirring frequently
pour melted chocolate into pan; swirl chocolate around sides and bottom of pan to cover entire inside of pan. refrigerate 1 minute, swirl chocolate a second time to reinforce sides of chocoalte box, refrigerate until chocolate is firm, about 30 minutes.
prepare filing; in large bowl, with mixer at medium speed, beat cream cheese and butter until smooth(do not use margarine or filling will be too soft to cut) add confectioners sugar, cocoa, milk and vanilla; beat until fluffy.
in small bowl, beat 1 1/2 cups heavy cream until stiff, fold into cream cheese mixture
remove foil-lined chocolate box from pan; gently peel foil from chocolate box. spread cream-cheese mixture in chocolate box. refrigerate until filling is firm, about 2 hours.
in small bowl, with mixer at medium sped, beat remaining 1/2 cup cream until stiff peaks form. spoon into decorating bag with large rosette tube. pipe whipped cream in 1-inch wide border on filling around chocolate box. cut larger strawberries in half and arrange over top of filling.