A luscious strawberry cream,
laced with creme de cacao, is topped with a scoop of rich chocolate
mousse.
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
- In small saucepan over
high heat bring water and sugar to boil, stirring. Reduce heat;
simmer 1 minute.
- Combine chocolate pieces
and sugar mixture in blender of food processor fitted with metal
blade; whirl until cool to room temperature.
- In medium bowl beat 3/4
cup of the cream to form stiff peaks.
- With rubber spatula fold
chocolate mixture into cream, blending thoroughly. Cover and
freeze until firm, at least 6 hours.
- In blender or food processor
combine strawberries with the remaining cream and creme de cacao;
whirl until smooth. Cover and chill.
- 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.
