Dark Chocolate-Strawberry Mousse by fjzhangxiaoquan


									Dark Chocolate-Strawberry Mousse Parfait
From: cooksrecipes.com
Serves: 4

8 ounces premium quality dark chocolate, coarsely chopped (must contain cocoa butter to melt
properly and to set)
1 large egg
1 cup heavy cream, heated until very hot (do not boil)
1 teaspoon vanilla extract
Dash kosher or coarse salt

Crust Layer:
8 shortbread cookies (such as Walker's Shortbread), crushed to fine crumb
1 1/2 tablespoons butter, melted

Strawberry Sauce:
2 cups fresh strawberries, stemmed and hulled*
2 tablespoons honey or to taste

4 whole strawberries
1/2 cup lightly sweetened whipped cream
   1. For Mousse: Place chopped dark chocolate, egg and vanilla into the container of electric
      blender and blend for 30 seconds.
   2. Remove center of blender lid and while machine is running on medium to low speed,
      slowly pour heated cream into the chocolate mixture. Blend until well mixed and
      chocolate is melted. Pour mixture into a large mixing bowl and refrigerate until well
      chilled, about 2 hours.
   3. With an electric mixer, beat the mousse mixture until stiff peaks form.
   4. For Crust Layer: In a small bowl, combine the crushed shortbread cookies with the
      melted butter, mixing well.
   5. Press half the crust mixture, divided evenly, into the bottom of 4 parfait glasses.
      Carefully spoon half the mousse atop the crust mixture, then sprinkle evenly with
      remaining crust mixture; spoon the strawberry sauce atop the crust layer and then spoon
      the remaining mousse atop the strawberry sauce. Chill until ready to serve.
   6. Just before serving, spoon a dollop of whipped cream on top of each parfait and decorate
      with a whole strawberry that has been sliced just to the green stem and fanned out.
   7. For Strawberry Sauce: In a food processor or blender, puree 1/2 cup strawberries on high
      speed until smooth. Place puree in a small mixing bowl.
   8. Slice the remaining 1 1/2 cups strawberries and add to the pureed strawberries. Stir in the
      honey; using more or less according to personal preference. Makes 1 cup sauce.
   *Frozen whole strawberries, thawed slightly, may be substituted for the fresh strawberries
   when not in season.
Cook's Tips:
      Other types of berries or soft-fleshed, juicy fruit such as ripe peaches can also be used.
      For more texture and flavor, try adding a few tablespoons of finely chopped toasted nuts
       to the mousse before layering.

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