Strawberry-Chocolate Mousse Parfait
1 pint basket ripe strawberries, washed, stemmed and halved
3 T. orange-flavored liqueur or 3 T. frozen orange juice concentrate, thawed
3 T. water
2 1/2 T. sugar, divided
1 C. semisweet chocolate pieces
1 1/2 C. whipping cream, divided
1/2 t. vanilla
Mint sprigs, for garnish, optional
In a bowl, toss strawberries and liqueur; cover and refrigerate.
To make chocolate mousse: In a small saucepan, mix water with 2 tablespoons of the sugar. Bring to boil; reduce heat and simmer 1 minute. Place chocolate pieces in container of electric blender. Immediately add hot sugar mixture. Blend until chocolate is melted and smooth.
In medium bowl, whip 3/4 cup of the cream to form stiff peaks. With rubber spatula, fold chocolate into cream to blend thoroughly. Cover and refrigerate until firm, at least 2 hours or up to 3 days. Just before serving, whip the remaining 3/4 cup cream to form soft peaks. Beat in the remaining 1/2 tablespoon sugar and the vanilla.
In four 10 to 12 ounce stemmed wine glasses or in dessert bowls, layer mousse, whipped cream and strawberries, dividing equally. Garnish with mint sprigs.
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