Chocolate Coeur a la Creme recipe

E turned 14 yesterday.
For her b-day, well.. we forgot to give her half her presents. Whoops. We gave them to her today, but we gave her the big one. Her very own sonic screwdriver. Once the batteries were installed, it became her favorite thing ever. Seriously. I was napping, and apparently at one point she came to the living room where Mike was playing one of the hitman games, and she pointed it at the screen and announced she was fixing it for him.
She decided she wanted to go to the zoo. Yay. I love the zoo. So we went and walked and looked at animals. After that, we met Dad and William for dinner. William got her a Star Wars lego set. There was much rejoicing. Of a very geeky kind.
We made a chocolate coeur a la creme. Well.. dome de la creme. I don't have a heart mold because it's an item with too few uses.

Chocolate Dome a la Creme E's b-day variation
8 oz package of cream cheese, softened
1 T vanilla (okay.. one teaspoon for most people, we LOVE vanilla in this family)
1 T milk (not usually in a coeur a la creme recipe, but the cocoa powder needs a bit more wet)
1/4 cup unsweetened cocoa powder
1/4 cup sugar

Cream cheese, milk and vanilla together, add in sugar and cocoa a bit at a time until it's all incorporated.

1 c heavy cream
1 T. vanilla
2 T. sugar (this is for a teen, we made it a little sweeter then usual)
Whip cream, vanilla and sugar until stiff, fold into the cream cheese mixture.

Molding:
I used a mesh strainer. Rinse a piece of cheese cloth big enough to line the strainer with cold water, line the strainer and put the strainer over a bowl big enough for it. Put the cheese mixture into the strainer, and fold the top of the cheese cloth over the top of the cheese. Put in the fridge overnight.
Before you get ready to serve it, make up some strawberry puree or cut some fruit to serve with it.
This tastes amazing. E says it's like a chocolate cheesecake without the crust but better. It's very light and almost mousse-like, and very rich.
I think peaches and a bit of Grand Marnier would be perfect with this. You can do vanilla by omitting the milk and cocoa, and I'm pretty sure this would work fine with Splenda instead of sugar. I'll try that sometime soon for my Uncle Lamar.
Of course.. I'm sure there are lower fat options that can be used as well, but if the point is something decadent, we can go back to non fat yogurt and such tomorrow. It was her b-day, and she loved the treat.