Ingredients:
3 Tablespoons - Water
3 Tablespoons - Sugar
1 Cup (6 ounces) - Semisweet Chocolate Pieces
4 Tablespoons - Creme de Cacao
1 Cup (1/2 pint) - Whipping Cream
1 Package (10 ounces) - frozen sliced California strawberries in syrup, thawed


How to make this recipe:
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

- California Strawberry Commission