Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tbsp. water
- 3 tbsp. sugar
- 1 cup (6 ounces) - semisweet chocolate pieces
- 4 tbsp. - creme de cacao
- 1 cup (1/2 pint) - whipping cream
- 1 package (10 ounces) - frozen sliced California strawberries in syrup, thawed
- =
Directions
In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature. In medium bowl beat 3/4 cup of the cream to form stiff peaks. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours. In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture. Note: Mousse can be prepared a day or two in advance Makes 6 servings