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This, to me, is the ultimate pesach dessert. Sure, it’s got a few components to make, BUT – each of them is relatively easy, and they are all pesach staples that you’ll find a hundred other uses for! Feel free to make just some of the components, such as the mousse, but the whole package is certainly an incredible showstopper!
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Strawberry Chocolate Mousse Cups {Passover}
Ingredients
Strawberry Sauce
- 1 bag (1 lb) frozen strawberries
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ cup sugar
- 1 tablespoon potato starch
To Assemble:
- 1 cup non-dairy whipped topping (not whipped)
- 1 teaspoon vanilla extract
- Brownies or flourless fudge cake
Chocolate Fudge Sauce:
- 8 ounces semi-sweet chocolate
- 1 cup non-dairy whipped topping (not whipped)
Instructions
- Make the strawberry sauce: In a small pot, combine strawberries, water, lemon juice, and sugar. Bring to a boil.Reduce heat and bring the mixture to a simmer. Sift potato starch over the mixture and stir it in. Don’t worry if a couple of lumps remain, as you’ll be blending it.
- Cook over low heat until the liquid is reduced and thickened. Set aside to cool then transfer to a food processor and blend until smooth.
- Assemble the mousse: In the bowl of a mixer fitted with the whisk attachment, beat non-dairy whipped topping until stiff. Add vanilla extract and strawberry sauce and stir gently, using a rubber spatula, until combined.
- Chocolate Fudge Sauce: In a small pot, combine chocolate and non-dairy whipped topping. Cook over low heat, stirring occasionally, until chocolate is melted and mixture is combined. As this mixture cools, it will harden a bit. If it hardens before you get to use it, simply return the mixture to the heat and cook until it softens again.
- To Assemble dessert: layer mousse in a glass with brownie or chocolate cake, fudge sauce and additional strawberry sauce, if desired (see note below).
Notes
Plan Ahead: Store in the fridge for a few days, or in the freezer for longer.
Note: The strawberry sauce on it’s own is delicious, and is a great topping for this dessert, as well as others. You can double the mixture, use half in the mousse, and the other half as a topping on its own.
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