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Chocolate Mousse with Strawberry Cream

3 tablespoons water
3 tablespoons granulated sugar
1 cup (6-ounces) semisweet chocolate pieces
4 tablespoons creme de cacao
1 cup (1/2 pint) whipping cream
1 (10-ounce) package frozen sliced California strawberries in syrup, thawed

1. In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute.
2. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature.
3. In medium bowl beat 3/4 cup of the cream to form stiff peaks.
4. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours.
5. In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill.
6. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture.

Makes 6 servings.

Cooking Note: Mousse can be prepared a day or two in advance

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.