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Full Online Book HomeLearning KitchenFruit - Strawberry Chocolate Mousse Cake
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Fruit - Strawberry Chocolate Mousse Cake Post by :samkzohaibb Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2939

Click below to download : Fruit - Strawberry Chocolate Mousse Cake (Format : PDF)

Fruit - Strawberry Chocolate Mousse Cake

1 cup chocolate cookie or chocolate graham cracker crumbs
3 tablespoons butter or margarine, melted
2 pints stemmed and halved strawberries
2 cups semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon white sugar

In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan.

Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut 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 a boil and simmer for 1 minute.Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

While chocolate cools, in a large mixer bowl, beat 1 1/2 c of cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about chocolate mixture. Cover and refrigerate for 4 to 24 hours.

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks.

Remove side of pan. Place cake on 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 1 - 9 inch cake
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Fruit - Strawberry -  Strawberry Chocolate Shortcake Fruit - Strawberry - Strawberry Chocolate Shortcake

Fruit - Strawberry -  Strawberry Chocolate Shortcake
Serves 10 3 1/2 cups baking mix (like Bisquick) 2/3 cup sugar 1/2 cup baking cocoa 1 cup milk 1/3 cup butter or margarine, melted 1 egg white, optional 2 teaspoons sugar, optional 1 (16 oz) container Cool Whip, about about 3 pints fresh strawberries 1 cup chocolate syrup Combine biscuit mix, sugar and cocoa. Stir in milk and melted butter, mix well. Drop by 1/3 cupfuls at least 3 inches apart onto a greased baking sheet, making 10 cakes. Mound the batter high as these will spread and flatten as they bake. (Optional, beat egg white until foamy, brush over

Fruit - Strawberry Cheesecake Trifle Fruit - Strawberry Cheesecake Trifle

Fruit - Strawberry Cheesecake Trifle
2 quarts strawberries, sliced 2 tablespoons sugar 1 angel food cake 16 ounces cream cheese 2 cups confectioners sugar 1 cup sour cream 12 ounces cool whip 1 teaspoon vanilla 1 teaspoon almond extract Mix together strawberries and sugar. Set aside. Beat together cream cheese, sour cream, confectioners sugar, vanilla and almond extract. Fold in cool whip. Set aside. In a glass trifle dish, tear cake into pieces, placing 1/2 into bottom of dish. Spoon on half of strawberries. Spread with half of cream cheese mixture. Repeat layers. Chill until ready to serve.