Chocolate Strawberry Fools
 
Prep time
Cook time
Total time
 
Playful, endlessly adaptable layered dessert of fruit, cream, and chocolate. What's not to love?
Serves: 6 fools
Ingredients
Flourless Chocolate Cake:
  • 6 Tablespoons butter, cut into 6 pieces
  • 7 ounces semisweet or bittersweet chocolate, chopped into small pieces
  • ¾ teaspoon instant espresso powder
  • 4 eggs, separated
  • 1 ½ teaspoons vanilla extract
  • Pinch of cream of tartar
  • Pinch of salt
  • ⅓ cup packed brown sugar
Strawberry Mousse Layer:
  • 2 cups strawberries, quartered
  • 2 tablespoons plus 1 teaspoon sugar
  • ½ teaspoon salt
  • 4 oz cream cheese, at room temperature
  • 1 cup heavy cream
Whipped Cream Layer:
  • 4 oz cream cheese, at room temperature
  • 1 cup heavy cream
  • ¼ cup sugar
Instructions
Flourless Chocolate Cake:
  1. Generously butter a 9 ½ inch springform pan and preheat oven to 325°.
  2. Place a heatproof bowl over a pan over medium heat with about an inch of boiling water in the bottom. Add butter, chocolate and espresso powder and melt, stirring occasionally. Remove from heat and let cool about five minutes. Whisk in the egg yolks and the vanilla.
  3. In the bowl of a stand mixer with whisk attachment add the egg whites, cream of tartar, and salt. Whisk on medium-low for about a minute, until the mixture is foamy. Add half of the brown sugar and whisk until combined. Add the rest of the brown sugar and whisk another minute, until soft peaks form.
  4. Fold one-third of the egg-white mixture into the chocolate with a rubber spatula, then fold in the rest until no white streaks remain. Transfer the mixture to the prepared pan and bake until the center has just set, between thirteen and eighteen minutes. If you press the middle of the cake gently with your finger, it should spring back. Place the pan on a wire rack and allow it to cool completely.
Strawberry Mousse Layer:
  1. Quarter strawberries and place in a colander over another bowl. Sprinkle the 2 tablespoons of sugar and ½ teaspoon of salt over the berries and stir. Let sit for about an hour, stirring occasionally. The strawberries will release a fair amount of liquid.
  2. Chop the strawberries finely and place in a medium bowl. Pour the liquid (you should have between a quarter and a half of a cup) into a small saucepan over medium-high heat and cook until it is reduced to a syrup that coats your spatula, three to four minutes. Pour syrup over strawberries and stir to combine.
  3. In the bowl of a stand mixer with whisk attachment or with a handheld mixer, whisk cream cheese and one teaspoon of sugar until soft and creamy. With the mixer running on low, pour in the heavy cream and mix until foamy. Increase speed to high and whisk on high until soft peaks form, about two minutes.
  4. With a rubber spatula, stir one-third of cream into strawberries and mix gently until combined. Add in the rest of the cream and fold in until no white streaks remain. Place in the fridge to set.
Whipped Cream Layer:
  1. In the bowl of a stand mixer with whisk attachment, whisk cream cheese and sugar until soft and creamy. With the mixer running on low, pour in the heavy cream and mix until foamy. Increase speed to high and whisk on high until soft peaks form, about two minutes.
To Assemble:
  1. Line up six mason jars. Layer each with some of the chocolate cake, the strawberry mousse, and the whipped cream. You can play with this as you like - I mixed the chocolate and strawberry layers gently with a spoon before adding the whipped cream.
Recipe by Today We Bake at http://www.todaywebake.com/chocolate-strawberry-fools/