Chocolate Mousse With Whipped Cream And Strawberries Recipes

Steps:

• Beat the heavy cream with an electric mixer until it is whipped, and set aside.
• Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside.
• Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly.
• Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff.
• Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream. Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight.
• For the toppings and garnish:
• Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving.

Steps:

• In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
• Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
• While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
• Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a 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.

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.