- 12 round chocolate wafer cookies
- 4 heart chocolate wafer cookies
- strawberry cheesecake mousse
- 1/2 cup chantilly cream
- dark chocolate sauce
- Place one wafer on serving plate. Pipe strawberry mousse on top leaving half an inch gap from the edge of the wafer. Place another wafer on top and repeat process until there are 3 cookies and 3 layers of mousse. Repeat with remaining wafers and mousse to make 4 servings. Refrigerate until serving.
- To serve: garnish with a dollop of chantilly cream and a heart wafer. Decorate plate with dark chocolate sauce.
* You can serve these right away but then you will have to pick up the cookies to eat them because they will be too firm. If you refrigerate them for a couple of hours first the mousse will soften up the cookie just enough to stick a fork through without it becoming a sloppy mess.
*To amp up the chocolate factor you could always add a layer of chocolate sauce to the cookie before topping it with mousse.
adapted from Sugar
- 3/4 cup unsalted butter, room temp.
- 1 cup icing sugar
- 6 Tbsp. cocoa powder
- 1 tsp. vanilla
- 1 egg yolk
- 1 Tbsp. milk
- 1.5 cups flour
- dash salt
- dash baking powder
- additional icing sugar, for rolling out
- Beat butter until creamy. Sift in icing sugar and cocoa powder. Beat until incorporated.
- Add vanilla, egg yolk and milk. Stir well.
- Mix in flour, salt and baking powder. Beat until mixture is very well incorporated.
- Form dough into a disk, wrap in plastic wrap and refrigerate for 20 min.
- Dust work surface with icing sugar. Roll out dough until 1/8 inch thick. Cut out circles with 2.5 inch round cutters (or a cup) and hearts with 1.5 inch heart cutters.
- Transfer with a large spatula to a parchment paper lined baking sheet. Gather scraps into a ball and repeat the process.
- Bake for 12-15 min at 325ºF until cookies lift easily off of the parchment paper. Remove parchment from baking sheet and allow cookies to cool on the parchment.
*It's important to roll the dough out in icing sugar as flour will absorb into the dough and dry it out.
*Cookies will store for 2-3 weeks in an airtight container at room temp.
- 1/2 cup (4oz) cream cheese, room temp.
- 1/4 cup sugar
- 1/4 strawberry puree
- 3/4 cup heavy cream
- Beat cream cheese to soften. Add sugar and beat until smooth. Add strawberry puree and heavy cream. Beat until peaks just hold their shape when beaters are lifted.
- Place in a resealable plastic bag and refrigerate until using.
*When ready to use simply cut off one corner and use as a piping bag.
- 2 oz. dark chocolate
- 3 Tbsp. heavy cream
- 1 Tbsp. sugar
- 1 Tbsp. cornstarch
- 1/2 tsp. vanilla
- Place all ingredients in a bowl set over simmering water (but not touching the water), making sure to stir the cornstarch with the cream first to ensure that there will be no lumps. Stir occasionally until chocolate has melted. Remove from pot and allow to cool. The cooler it gets the thicker it will be.
*This thick chocolate sauce is perfect for decorating because it stays put with no spreading.
*Once refrigerated this becomes firm like ganache, so it will need to be reheated to become a pourable consistency.
*You could also do this in the microwave but keep a close eye or the chocolate may burn.