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Cupid Shots {Mini Chocolate Mousse with Strawberry Filling}

Posted Feb 06 2012 9:40pm

Valentine’s Day is quickly approaching, and as usual, my mind turns to thoughts of chocolate. Chocolate daydreams and Valentine’s Day just go together perfectly, no matter your age.

And so do chocolate and strawberries. Especially when they’re in cute little shot glasses! These will be a hit with adults and kids alike, and of course, true to form, they are so easy.

You will need the little plastic shot glasses if you want them to be in this cute little miniature form. I found mine at the Dollar Tree and thought it a worthy investment for such cuteness.


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Cupid Shots

Strawberry Layer

  • 2 cups strawberry puree
  • 2 TBSP honey
  • 1 TBSP corn starch (or tapioca starch)
  • 1 TBSP water

Chocolate Mousse Layer

For Strawberry Layer:

  1. Pour strawberry puree into a pot; stir in honey, and bring to a slow boil. Mix together the starch and water, and drizzle into strawberries, stirring all the while. Continue to simmer and stir until thickened (about the texture of jam). Cool slightly, then pour into shot glasses, filling about 1/3 of the way. Place in refrigerator to cool.

For Chocolate Mousse Layer:

  1. Prepare an ice water bath by filling a bowl with cold water and ice. Place a larger bowl on top, making sure the bottom touches the ice water.
  2. In a pot over medium heat, combine the chocolate, water, and sugar. Cook until the chocolate melts, stirring occasionally.
  3. Immediately transfer the chocolate mixture to the bowl over ice, and beat with an electric mixer until it creams and thickens into a mousse consistency. Spoon over cooled strawberry layer. Serve immediately.


Notes:

  • You’ll probably have extra strawberry filling; no worries, you will certainly find another use for it!
  • You can use this chocolate pudding recipe instead of the mousse (more kid friendly if that’s what you’re going for). You will have to allow the pudding some time to chill and set, so keep that in mind.
  • To make the strawberry puree, I thawed frozen strawberries and ran them through the blender. You can strain it at that point if you want it really smooth, but I didn’t.
  • You can top this off with some whipped cream (yum!).
  • I used corn starch because I was completely out of tapioca starch, which is my preferred starch. I’m pretty sure it will work just as well with the tapioca, but you may need more of it.
  • Boxes and bars of baking chocolate typically have the grams noted right by the ounce measurements. This takes about two and a half of the large baking bars.
  • These really need to be served immediately. The mousse just doesn’t keep well. (In the pictures, you can see how the mousse has hardened and looks “burnt” on top. It tastes fine, but the texture is not like mousse at all!)
This is not super QUICK, but it’s not super time-consuming either. I don’t remember exactly how long it took me, but it was less than an hour (including cooling time for the strawberry layer).
It’s very EASY, though, even the mousse. I’d never made chocolate mousse before and I thought it might be complicated, but it was actually quite simple.
The chocolate is not CHEAP, I’ll admit. I didn’t buy mine especially for this, though, I used some that I bought in after-Christmas sales, which made it cheaper than it would have been otherwise. And I used strawberries that had been frozen from strawberry season last year.
It’s a lot HEALTHY-er than the average Valentine’s treats you’ll see popping up everywhere. There’s not a ton of sugar in this recipe, which makes it a great choice! And it has the added benefit of some vitamins from the strawberries, as well as the antioxidants from the chocolate. (My favorite thing about chocolate, of course.)

Hearth & Soul Hop Works for Me Wednessday realfoodallergyfree

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