Ingredients Jump to Instructions ↓

  1. 1/3 cup plus 1/4 cup sugar

  2. 11/2 Tbsp cornstarch

  3. 11/2 cups 1 % lowfat milk

  4. 3 large eggs

  5. 12 oz (2 cups) semisweet chocolate chips

  6. 1 tsp vanilla extract

  7. 33/4 cups heavy (whipping) cream

  8. 3 Tbsp amaretto (almond-flavor liqueur)

  9. 11 oz each 16 oz strawberries, quartered if large, halved or whole if smaller

  10. Garnish: sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Have ready a 312- to 4-qt clear-glass bowl, preferably straight-sided.

  2. Mousse: Mix 13 cup sugar and the cornstarch in a medium saucepan. Stir in 12 cup milk with a whisk to blend, taking care to get into corners of pan. Whisk in remaining 1 cup milk, then the yolks.

  3. Stir gently with whisk over medium heat 5 to 7 minutes until boiling and thickened. Reduce heat to medium-low; stir 2 to 3 minutes longer. Remove from heat.

  4. Stir in chocolate chips until melted, then the extract. Place plastic wrap directly on surface to prevent skin from forming. Refrigerate 1 hour, or until cold.

  5. Beat 2 cups cream in a large bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold in chocolate mixture until well blended. Refrigerate Mousse while proceeding.

  6. Beat remaining 134 cups cream, 14 cup sugar and the amaretto in a large bowl with mixer on high speed until stiff peaks form when beaters are lifted.

  7. Cut half the brownies in half horizontally, the rest in half diagonally. Keep separate.

  8. To assemble: Spread 2 cups Mousse in serving bowl. Place half the rectangular brownies in a row against sides. Arrange 10 brownie triangles on Mousse. Spread top with 112 cups cream; press remaining rectangular brownies around sides. Scatter 1 cup strawberries on top. Repeat cream, berry and Mousse layers. Top with remaining brownie triangles, cream and berries. Sprinkle with almonds. Cover with plastic wrap and refrigerate at least 1 hour.

  9. Planning Tip: Can be made up to 1 day ahead. Refrigerate covered.


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