STRAWBERRY CHOCOLATE MOUSSE #DESSERT #STARWBERRY
Strawberry Chocolate Mousse is a merry make-ahead sweet you can make for unique events including occasions, birthday events, Mother's Day and Valentine's Day! It's anything but difficult to make with a couple of straightforward fixings, some stemless wine glasses and a biscuit tin… Plus video instructional exercise!
Prepare for an extremely fun sweet that dependably dazzles with its excellent introduction and delightful flavors! It's ideal for a night out on the town, Valentine's Day, birthday events and any event like Mother's Day that requests something uncommon.
It's one of my preferred chocolate dessert plans alongside Strawberry Pretzel Salad, Raspberry and Chocolate Mousse, Oreo Cake, Cherry Pie, Oreo Truffles and Oreo Cookie Brownies.
This no-prepare treat includes new strawberries in a strawberry jello layer on the base, and a smooth and rich chocolate mousse on top. You can make it as long as 2 days early and teach it a lesson out of the ice chest.
INGREDIENTS
Strawberry Layer:
3 oz strawberry jello powder, 1 small box
1 cup boiling water
2 cups cold water
10 fresh strawberries, chopped
Chocolate Layer:
1/2 cup half and half milk
2 packets unflavored gelatin, (1/2 oz or 14 g)
2 cups cold water
1/2 cup unsweetened cocoa powder
2/3 cup granulated sugar
Serving - optonal:
fresh strawberries
fresh mint sprigs
INSTRUCTIONS
Raspberry Layer:
- Place a 6 or 12 cup muffin tin on a work surface. Set 6 stemless wine glasses (approx. 12 oz) on the diagonal in the cups and set aside.
- In a medium bowl, add 1 cup of boiling water and gelatin and stir slowly for one minute until dissolved.
- Stir in 2 cups cold water and then set aside to cool.
- Once lukewarm, pour the mixture into each glass until you've reached 1/2 inch below the rim. Then spoon 1/4-1/2 cup of fresh strawberries into the liquid.
- Keeping the glasses in position, slowly lift the tray and transfer to the fridge to chill for at least 2 hours to set.
Chocolate Layer:
- In a small-medium saucepan, add half and half milk. Sprinkle gelatin on top and set aside for 2 minutes to bloom.
- Whisk in cold water until mixed, and then add the cocoa and sugar.
- Place over medium heat and heat until barely boiling stirring constantly. Then remove from heat.
- Set aside to cool. You may want to transfer to a large measuring cup for easy pouring later.
- Remove glasses from the fridge and place on a flat surface. Once the chocolate mixture is lukewarm, pour into glasses just to cover the raspberry layer.
- Chill at least one more hour to set.
- Garnish with optional strawberries and mint. Serve and enjoy!
NOTES
To help stabilize the glasses in the muffin tin, you can use a hand towel or place a paper cupcake cup upside down beneath each glass.
For more detail: http://bit.ly/30tSrFk
