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Home -> Holiday Foods -> Other Holidays
Ingredients (view qty in metric system instead) Mousse: 3 ounces chopped bittersweet or semisweet chocolate 1/2 cup heavy or whipping cream 1 tsp. dark rum Strawberries: 1/2 cup sweetened shredded coconut, lightly toasted 3 ounces chopped bittersweet or semisweet chocolate 25 large strawberries Directions For Mousse: Melt chocolate in a double boiler over simmering water. Stir chocolate until smooth. Let chocolate stand 5 minutes. Combine cream and rum in a large bowl and beat to stiff peaks. Fold into melted chocolate until well combined. For Strawberries: Line a sheet pan with wax paper. Melt chocolate in the top of a double boiler over simmering water. Stir chocolate until smooth. Let chocolate stand while preparing strawberries. Place coconut in a small bowl. Stem strawberries and hollow out insides with a small melon baller, leaving a 1/4 inch thick shell. Dip cut end of strawberry 1/2 inch into melted chocolate. Dip chocolate-coated strawberries into coconut and place on prepared pan. Place mousse in a pastry bag fitted with a small plain tip. Pipe mousse into hollowed out strawberries. Place on prepared pan and refrigerate 30 minutes before serving. Makes 25 strawberries. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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