Was I a fool to think I could make mousse? (Heh…heh…heh…) Read on, friends. Read on.
Mousse will always make me think of my father. Ever the chocolate lover, I know I have mentioned multiple times in this blog how I’ve seen him make brownies at midnight many times in my 33 years. I’ve also seen him make his fair share of mousse, the light chocolaty fluff making its usual appearances around the Christmas season, topped with copious amounts of whipped cream.
If my dad’s a pro at it, surely the ability to make it is hereditary!
For a pink sexy Valentine’s Day theme – bolstered for my urge to eat a ton of strawberries during this chilly bleak winter season – the idea to create a strawberry mousse popped into my head. A little crunchy chocolate bottom would make for a nice treat as you dug closer to the bottom, I thought!
Well, I got the cream. I got the berries. I got the gelatin.
I got SCREWED. Ha!
So, mind you, having not made mousse before, nor having worked with gelatin outside of helping my dad make Strawberry Jell-O as a kid, I took to Google to find a strawberry mousse recipe. I found what I thought was a good one! I followed it to a T. The photos for this recipe looked luscious!
Apparently, 4 teaspoons of gelatin mixed with 2 tablespoons of water is not the ratio you want. Well, unless you want to pull something out of your fridge a few hours later that springs back at you like a marshmallow!
COME ON. JEEEEEEZ.
Well, after that disappointment – that’s recipe development for ya – I decided to make a Strawberry Fool instead of trying mousse again. Folding strawberry puree into whipped cream is more my style anyways. Simple. Easy.
I’ll save mousse-making for another time, once I am over this trauma…
Happy Valentine’s Day, lovers. 😘
JOIN IN ON THE VIRTUAL PARTY! Check out the links below for some Valentine’s Day-theme goodies from a troop of wonderful fellow bloggers. Follow along on Instagram with #galentinesday and thanks to The Sweet Nerd for organizing!
1.) Earl Grey Frosted Brownies by Madeline Hall
2.) Red Velvet Whoopie Pies by What Should I Make For…
3.) Chocolate Wine Cake by The Sweet Nerd
4.) Pink Grapefruit & Thyme Shortbread Hearts by The Beach House Kitchen
5.) Blood Orange Margarita Sorbet by Beyone Mere Sustenance
6.) Vanilla Rose Shortbread Cookies by Seasons and Suppers
7.) Chocolate Panna Cotta with Raspberry Compote by Ciao Chow Bambina
8.) Horchata Latte Cheesecake Meg Is Well
9.) Chocolate Coffee Layer Cake by Katherine In Brooklyn
10.) Chocolate Topped Seed & Nut Bars by This Brown Kitchen
Chocolate-Bottomed Strawberry Fool
(Makes 4 [roughly] 4 oz. servings)
– 16 Oreo cookies (or any chocolate sandwich cookie brand)
– 1 tablespoon melted butter or refined coconut oil
– 2 cups strawberries, rinsed and hulled
– 2 cups heavy whipping cream
– 1 tablespoon confectioner’s sugar
1.) Place cookies inside of a plastic bag and roll with a rolling pin until finely broken. Mix crumbs with butter or coconut oil until well combined. Spoon a heaping tablespoon on the mixture into the bottom of a small serving dish and lightly press down to set. Set aside.
2.) Puree the strawberries in a blender or food processor until smooth.
4.) In large (preferably chilled metal) bowl, whip together cream and sugar until soft peaks form. Gently fold in the pureed strawberry mixture and slowly incorporate; do not overmix and allow the mixture to remain light and airy!
5.) Carefully spoon or pipe whipped cream into chocolate-bottomed serving dishes. Eat immediately or refrigerate for no more than 4 hours; mixture can deflate and become somewhat soupy if not eaten quickly.