Strawberry Mousse Chocolat
Chocolate Base:
1/2 cup Regular Shortening
3 squares Unsweetened Baking Chocolate
1 1/4 cups granulated sugar
1 tsp vanilla
3 eggs
2/3 cup All Purpose Flour
1/2 tsp baking powder
1/4 tsp salt
Topping:
1 pkg (425 g) frozen sliced strawberries in syrup, thawed
1 pouch Knox Gelatine
1/2 cup granulated sugar
2 tbsp lemon juice
2 cups whipping cream
Fresh strawberries
Chocolate Base: Melt shortening and chocolate in saucepan on low heat, stirring until smooth. Remove from heat. Add sugar, vanilla and eggs. Mix well. Combine flour, baking powder and salt. Add to chocolate mixture, stirring until well blended. Spread in greased 9″ springform pan. Bake at 350 degrees F for 25-30 minutes. Cool in pan.
Filling: Drain strawberries. Add water to liquid to make 1 ¼ cups. Combine gelatine and sugar in saucepan. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatine. Remove from heat. Chill until starting to set. Beat 1 1/4 cups whipping cream to stiff peaks. Beat gelatine mixture in small bowl on high speed of electric mixer until light in colour. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Chill until set, 1 1/2 hours or overnight.
To serve, beat remaining whipped cream to stiff peaks. To unpan, run a blunt knife all the way around the outside of the dessert prior to releasing the springform pan. Decorate attractively with cream and berries.
