Mousse Recipe: Chocolate And Strawberry Mousse A Scrumptious Duet For Dessert

Posted: 04/20/2012 12:10 pm Updated: 04/21/2012 10:03 pm

Dense rich chocolate cheese is the base for a tasty strawberry layer so that each bite contains complementary flavours. This is a perfect make-ahead dessert for family and friends.

Chocolate and Strawberry Mousse

250 g (8 oz) bittersweet chocolate (70 per cent cocoa), chopped

175 ml (3/4 cup) granulated sugar, divided

125 ml (1/2 cup) water

250 g (8 oz) brick cream cheese, softened

500 ml (2 cups) 35 per cent whipping cream, divided

10 ml (2 tsp) vanilla

750 ml (3 cups) frozen strawberries, thawed

1 envelope (7 g) unflavoured gelatin

Chocolate shavings, for garnish

In a medium heatproof bowl, place chocolate. In a small saucepan, bring 125 ml (1/2 cup) of the sugar and water to a boil. Boil for 1 minute or until sugar is dissolved. Pour over chocolate and let stand for 1 minute. Whisk together until chocolate is smooth; set aside.

In a bowl using an electric mixer, beat cream cheese, 250 ml (1 cup) of the whipping cream and vanilla until fluffy. Add chocolate and beat until smooth and combined. Spoon into dessert dishes and refrigerate.

In a blender or food processor, puree strawberries and remaining sugar until smooth; transfer to a large bowl. In a microwave-safe measuring cup, whisk gelatin into 125 ml (1/2 cup) of the whipping cream. Microwave on high (100 per cent) power for 45 seconds or until dissolved. Stir into strawberry puree and add remaining whipping cream. With an electric mixer, beat until slightly thickened and spoon on top of chocolate cheese layer.

Cover loosely and refrigerate until set, about 2 hours or for up to 2 days.

Garnish with chocolate shavings to serve.

Makes 12 servings.

Tip: Use a vegetable peeler to get shavings from a small warm chunk of chocolate for garnish.

Nutritional information per serving: 372 calories; 5 g protein; 28 g carbohydrate; 30 g fat; 2.1 g fibre; 92 mg sodium.

Source: Dairy Farmers of Canada.

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