1 (8 oz.) pkg. cream cheese, room temp.
1 1/2 c. whipping cream
3/4 c. powdered sugar, sifted
3 oz. white chocolate, melted & slightly cooled
1 (12 oz.) bag frozen unsweetened raspberries, thawed
1/3 c. sugar
1 (8 oz.) can unsweetened apricots, drained
Amaretto liqueur
Fresh mint leaves

Line 6 (1/2 cup) coeur a la creme molds with double thickness of dampened cheesecloth, extending enough beyond edges to enclose filling completely. Using electric mixer, beat cream cheese with 1/4 cup cream and powdered sugar in large bowl until fluffy. Add chocolate and beat until smooth, about 2 minutes. Whip 1 cup cream to stiff peaks in another bowl. Gently fold into cream cheese mixture. Spoon 1/2 cup cheese mixture into each prepared mold. Fold cheesecloth over tops. Place molds on rack set over pan. Refrigerate at least 8 hours or overnight.

Drain raspberries, reserving juice. Puree berries with 1/3 cup sugar in processor. Press through fine sieve into medium bowl to remove seeds. Add just enough reserved juice to thin puree to sauce consistency. Cover and refrigerate. Puree apricots in processor. Add Amaretto to taste. Transfer to small bowl. Cover and refrigerate.

I use one large coeur a la creme mold instead of six small ones.