Strawberry Mousse Chocolate Cups

StrawberryMousseChocolateCupsCups:

Melt 12 oz. of semi sweet chocolate.  Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely.  Pour out excess.

NOTE:  prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.

Refrigerate cups until chocolate is firm – peel over cups and dispose.  Refrig cups until ready to use

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Strawberry Charlotte Mousse Filling

Strawberry Charlotte

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10 oz frozen strawberries in syrup

1 tbsps gelatin

1 cup heavy cream

Thaw the strawberries and drain them, reserving the liquid.

In a small pan, place the gelatin and the strawberry syrup.  Place over low heat for a few minutes to dissolve the gelatin.

Place the strawberries into a food processor.  With the processor running, slowly add the gelatin mixture.

In another mixer bowl, beat the cream until soft peaks form.  Add strawberry mixture and blend well.  Pour into prepared mold.

Refrigerate at least 4 hours.  Unmold and decorate as you wish!

(Learn about the jelly roll here.)

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Jelly Roll for Strawberry Charlotte

Strawberry Charlotte

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5 eggs separated

1 tsp vanilla

3/4 cup sugar

1 cup sifted cake flour

1/2 tsp baking powder

1/4 tsp salt

12 oz strawberry jam or cake filling

Grease a jelly roll pan and line with parchment,  Grease and flour.

In mixer, beat yolks until foamy.  Add vanilla and sugar and beat until light and lemon colored.

Sift cake flour and baking powder and salt together.  Sift over yolk mixture.  Blend well.

In another mixer bowl, beat whites until stiff but not dry.  Carefully fold into yolk mixture and spread in pan.

Bake at 375 for about 15 minutes.

Have a tea towel dusted with confectioners sugar ready.  Remove cake from oven and immediately invert onto tea towel.  Remove parchment paper and roll the cake up into the towel.  Put on rack and cool completely.

Unroll cake  Spread cake with jam or pie filling.  Immediately roll up.  Cut cake into 1/2″ slices.

Lightly oil a 4 quart bowl and place cut slices in bowl to cover bottom and up sides as far as they will go.

(Learn about the filling here.)

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Summer Strawberry Mousse Cake

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For the sponge cake:

6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter

In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.

Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove

Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.

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