* Exported from MasterCook *   Strawberry and Chocolate Sundae Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 cup thinly-sliced strawberries   2 Tbsp. confectioners' sugar   1 Tbsp. freshly-squeezed strained orange juice   1 Scoops good-quality chocolate chip OR   vanilla fudge ice cream -- slightly softened   Lightly sweetened whipped cream   Chocolate sprinkles In small, non-aluminum bowl, combine strawberries, sugar, and orange juice. Stir gently to mix well. Cover; chill at least one hour and as long as six hours, stirring occasionally to dissolve sugar. Place ice cream scoops in wineglasses or sundae dishes. Divide berries and syrup evenly among sundaes, spooning mixture over ice cream in each dish or glass. Top with lightly sweetened whipped cream, then finish each sundae with chocolate sprinkles. Serve immediately! Strawberries and chocolate are a great combination. Here, the strawberries are macerated with sugar and orange juice for an hour or so, which results in a nice blend of fruit and some syrup; the perfect foil for ice cream! I prefer to use ice cream with just a bit of chocolate in it, but you can use straight chocolate if you like. For a change of pace, consider using chocolate sorbet instead of ice cream. The strawberries do not keep well; use them within about 6 hours of combining with the sugar and orange juice. If your berries are really sweet, you may want to use less sugar. Discard any moldy or soft strawberries first, then wash what you need quickly in cold water and dry on paper towels. Makes 2 to 4 sundaes, depending upon how much strawberry topping is used for each. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Strawberry Chocolate Mousse Cake Recipe By :Eleanor Johnson Serving Size : 0 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 cup chocolate cookie or chocolate graham   cracker crumbs   3 tablespoons butter or margarine -- melted   2 pints stemmed and halved strawberries   2 cups semisweet chocolate chips   1/2 cup water   2 tablespoons light corn syrup   2 1/2 cups whipping cream -- divided   1 tablespoon white sugar In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. While chocolate cools, in a large mixer bowl, beat 1 1/2 cup of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts. Makes 1 9-inch cake Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Strawberry Cream Tarts Au Chocolate Recipe By :jeanndan Serving Size : 0 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/4 cup butter or margarine   1/4 cup light corn syrup   1/2 cup chocolate chips   50 Nila Wafers -- finely rolled (about 2 cups crumbs)   1 pint small strawberries -- sliced (you can substitute canned fruit)   1/4 cup sugar   6 ounces Cream Cheese -- softened   1/2 cup powdered sugar   Mint Sprigs for garnish In medium saucepan, over medium heat, heat margarine, corn syrup and chocolate chips until chocolate is melted and mixture is smooth; remove from heat. Stir in wafer crumbs. While crumb mixture is still warm, divide evenly among 12 (2 1/2") muffin pan cups; press against bottoms and sides of cups; chill 15 minutes. Carefully remove from pan; chill until ready to fill. In medium bowl, stir together strawberry slices and sugar; set aside. In small bowl, with electric mixer at medium speed, beat together cream cheese and powdered sugar. Fill each tart shell with cream cheese mixture; top with strawberry slices. Garnish with mint springs if desired. Serve immediately or chill up to two hours before serving. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer Back to Menu Strawberry Central | Strawberry History | Strawberry Tips | Strawberry Recipes