This is the result of needing to use up a few things I had in the fridge. I had marscapone left over from a while ago and a whole pint of stawberries from Easter that hadn’t gotten eaten yet. I immediately thought that some sort of dip would be good, and was thinking of going with a maple syrup type thing, but per Jeff’s request, decided on the chocolate instead. I was surprised at how similar the taste and texture were to the chocolate mousse I make out of heavy whipping cream! If it hadn’t been for Jeff too, I might have added a bit of coffee to really make this great, but it was pretty darn good as is too. I used almond extract to give it a little something extra, but if you prefer vanilla, or maybe coconut, or even orange that is up to you. I just used what I had left of the marscapone and so we ended up with more dip than we needed for the pint of strawberries, but we put the rest into a little sugar cone which was really good as well.
Chocolate Almond Mousse Dipped Strawberries
Serves : 3-4 Time to make : 3 minutes
- 4 oz. marscapone
- 2 large dollops of light cool whip, thawed
- 3 T. chocolate syrup
- 1/4 tsp. almond extract
- 1 pint fresh strawberries, cleaned and hulled
- Combine marscapone, cool whip, chocolate syrup, and almond in a bowl and stir until well combined.
- Serve with strawberries for dipping.