Well, here I am…..one third of The Gourmet, The Baker and The Cocktail Shaker. Why was I asked to fill in the role of Baker? I can’t imagine it has anything to do with my natural love of baking. Or perhaps it's because I own a 14.8 cu ft freezer filled to the brim with home baking which is often visited by friends who raid goodies from it. Or is it that when friends and neighbourhood kids enter my house their first sentence is “What did you bake today?” Or could it be that I play Santa every year and surprise a few lucky friends with a treasure chest full of it? Regardless of the reason, here I am. I hope you enjoy the tips and recipes I have to share with you. Here is one of my favourite desserts, perfect for Valentines Day. Enjoy! ~ Shelley
Chocolate Strawberry Mousse
Base
½ cup shortening
3 squares unsweetened chocolate
1 ¼ cups sugar
1 tsp vanilla
3 eggs
2/3 cup flour
½ tsp baking powder
Topping
1 pkg (425 g) frozen sliced strawberries in syrup, thawed
1 envelope unflavoured gelatin
½ cup sugar
2 tbsp lemon juice
2 cups whipping cream, divided
1. Base: Melt shortening and chocolate over low heat. Remove from heat and add sugar, vanilla and eggs. Mix well. Combine flour and powder. Add to chocolate mixture and blend well. Spread into a greased 9 inch spring form pan. Bake for 22 minutes at 350.
2. Drain strawberries but reserve liquid. Add enough liquid to the juice to make 1 ¼ cup. Combine gelatin and sugar in saucepan. Add liquid and lemon juice and bring to a boil until sugar has dissolved. Refrigerate for 1 ½ hours. Beat mixture on high speed of mixture until light. Beat 1 ¼ cups whipped cream and fold into gelatine mixture. Gently fold in drained, sliced strawberries and spread over chocolate base. Set overnight.
3. Whip remaining ¼ cup whip cream with ½ tsp vanilla, and 2 tbsp of powderedsugar. Put a dollop on each slice and decorate with a chocolate dipped strawberry.
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