Cream Filled Strawberries & Chocolate Silk Mousse

This Week Maria taught us to make some deliciously delightful treats. 

All of the recipes she shared will be posted however not all in the same post.

Today's recipes are Chocolate Silk Mousse and Cream Filled Strawberries.

Chocolate Silk Mousse

4 oz Softened Cream Cheese (Maria actually doubled the amount of cream cheese and left everything else the same in this recipe)
2 Tbs Powdered Sugar
¼ tsp Vanilla
½ C chocolate morsels (white, semi-sweet, milk chocolate, etc.) (Maria used white chocolate chips)
1 8oz container cool whip

Melt chocolate in a double boiler and let cool a little. 

(A glass bowl that can sit in the top of a small pan works as a wonderful double boiler)

Mix cream cheese and chocolate together.

Fold in ½ of the cool whip until blended. Then fold in the rest of the cool whip until mixed well.

This can then be piped into a glass or dessert cup and served with a little fruit on top

or in another recipe, such as the one below.

Cream Filled Strawberries

16-20 Large strawberries
1 recipe of white chocolate mousse (see recipe above) ~OR~ filling of choice

You want the strawberries to sit flat, on the stems. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".

Spoon the mousse into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

Jane and a few others gave piping the strawberries a try. 

It takes a bit of practice to get them as beautiful as Maria's.

Thank you for such a fun experience Maria and we look forward to more classes.

Thank you Jenna for organizing this great event and thank you to Connie for allowing us to invade your beautiful home.

Next week we will post the recipes for Cherry Chocolate Torte and Raspberry Frappe.