Ingredients Jump to Instructions ↓

  1. 3 tablespoons water

  2. 3 tablespoons granulated sugar

  3. 1 cup (6-ounces) semisweet chocolate pieces

  4. 4 tablespoons creme de cacao

  5. 1 cup (1/2 pint) whipping cream

  6. 1 (10-ounce) package frozen sliced California strawberries in syrup, thawed

Instructions Jump to Ingredients ↑

  1. In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature. In medium bowl beat 3/4 cup of the cream to form stiff peaks. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours. In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture.


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