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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