No-Bake Chocolate Mousse with Strawberry Glaze Recipe

In a medium bowl, mix cookie crumbs, butter, and cream cheese until mixture looks like wet sand. Press onto the bottom of a 9-inch springform pan. Chill until ready to use.

Meanwhile, in the bowl of a mixer with the whisk attachment, whisk 2 c. cream until soft peaks. Add chocolate spread and a pinch of salt, and whisk until well incorporated. Spread mousse on top of the cookie crust, smoothening the top. Tap pan lightly on the counter to release any air bubbles. Chill.

Repeat procedure with remaining cream and hazelnut spread. Chill overnight or at least 4 hours.

Make Strawberry Coulis: In a mini food processor, puree strawberries, sugar, and salt. Transfer to a saucepan, heat until boiling, then simmer until slightly thickened, stirring. Remove from heat; cool then chill.

To serve, release springform and remove mousse from pan. Pour coulis on top of mousse or serve on the side. Slice and serve immediately.

 

Recipe originally published in the May 2017 issue of Good Housekeeping Philippines.