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Chocolate Strawberry Mousse Delight




Source of Recipe


Robin Hood Baking Festival Cookbook


Recipe Introduction


Variation: Replace strawberries with raspberries.


List of Ingredients




Chocolate Base:

1/2 cup shortening
3 squares (1 oz each.) unsweetened chocolate
1 1/4 cup granulated sugar
1 tsp. vanilla
3 eggs
2/3 cup robin hood all purpose flour
1/2 tsp. baking powder

Topping:

1 pkg. frozen sliced strawberries in syrup, thawed (15 oz.)
1 envelope (1 tbsp) unflavored gelatin
1/2 cup granulated sugar
2 tbsp. lemon juice
2 cups whipping cream (35%) cream, divided
Fresh strawberries

Recipe



Preheat oven to 350 degrees. Use a 9 inch spring form pan, greased.

Chocolate Base: Melt shortening and chocolate in saucepan over low heat, stirring until smooth. Remove from heat. Add sugar, vanilla nand eggs. Mix well. Combine flour and baking powder. Add to chocolate mixture stirring until well blended. Spread in prepared pan. Bake for 22 to 27 minutes or just until set. Cool in pan.

Topping: Drain strawberries, reserving liquid. Add enough water to liquid to make 1 1/4 cup. Combine gelatin and sugar in saucepan over medium heat. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatin. Remove from heat. Chill until staring to set, about 1 1/2 hours. Beat 1 1/4 cup of the shipping cream to stiff peaks. Beat gelatin mixture in small bowl on high speed of electric mixer until light. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Refrigerate for 3 hours or until set, or overnight. To serve, beat remaining whipped cream to stiff peaks. Decorate mousse attractively with whipped cream and fresh berries.