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Ingredients:
3 Tablespoons - Water
3 Tablespoons - Sugar
1 Cup (6 ounces) - Semisweet Chocolate Pieces
4 Tablespoons - Creme de Cacao
1 Cup (1/2 pint) - Whipping Cream
1 Package (10 ounces) - frozen sliced California strawberries in syrup, thawed
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
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.
Note: Mousse can be prepared a day or two in advance.
Makes 6 servings Recipe submitted by:
California Strawberry Commission  For more information: Find a recipe | Come add a recipe | Share this recipe
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