1 c. heavy (or whipping) cream
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
Dash salt
1/2 tsp. instant espresso coffee
1 tbsp. water
1 tsp. vanilla extract
1 (6 oz.) pkg. semi sweet chocolate chips, melted
Chocolate curls for garnish
Confectioners' sugar

Line a 7" coeur ala creme mold or a heart shaped basket with a single layer of damp cheesecloth, allowing a 4" overhang all around.

In a large mixer bowl, whip cream until soft peaks form; set aside.

In another large mixer bowl, combine cream cheese, sugar and salt. Beat until light and fluffy. Dissolve coffee in water; add to cream cheese with vanilla. Beat until well blended. Add chocolate. Beat just until thoroughly blended, scraping sides of bowl with rubber spatula. Fold in whipping cream. Spoon into mold, spreading evenly to edges. Fold cheesecloth over top. Set mold in shallow pan and refrigerate overnight. When ready to serve, fold back cheesecloth from top of mold. Invert mold onto serving plate; remove mold and cheesecloth. Garnish with chocolate curls and sprinkle with confectioners' sugar, if desired. Makes 10 to 12 servings.