Easier to make than it appears, but tasteslike you spent all day on it! Oh my, but everyone’s gonna lovethis elegant dessert!
Recipe: Strawberry-ChocolateMousse Dessert
1 cup (about 5 ounces) chocolate cookieor chocolate graham cracker crumbs 3 tablespoons melted butter or margarine 2 pint baskets California strawberries, stemmed and halved 2 cups (12-ounces) semisweet chocolate chips 1/2 cup water2 tablespoons light corn syrup 2 1/2 cups whipping cream – divided use 1 tablespoon granulated sugar
In bowl, mix crumbs and butter to blendthoroughly. Press evenly onto bottom of 9-inch springform pan.Stand strawberry halves, touching, side-by-side, pointed endsup with cuts sides against side of pan, set aside.
Place chocolate chips in blender container.In small saucepan over medium heat, mix water and corn syrup;bring to boil and simmer 1 minute. Immediately pour over chocolatechips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 11/2 cups of the cream to form stiff peaks. With rubber spatula,fold cooled chocolate into whipped cream to blend thoroughly.Pour into prepared pan; level top. (Points of strawberries mightextend above chocolate mixture.) Cover and refrigerate 4 to 24hours.
Up to 2 hours before serving, in mediummixer bowl, beat remaining 1 cup cream to form soft peaks. Addsugar; beat to form stiff peaks. Remove side of pan; place cakeon serving plate. Pipe or dollop whipped cream onto top of cake.Arrange remaining halved strawberries on whipped cream.
To serve, cut into wedges with thin knife,wiping blade between cuts.
Makes 12 servings.
Nutritional Information Per Serving: 406calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate;3 g fiber; 5 g protein.