Strawberry Chocolate Mosaic

Strawberry Chocolate Mosaic

Yield: 12 Servings


8 ounce semisweet chocolate
1/4 cup dark rum
8 ounces butter, softened
3 tablespoons powdered sugar
2 eggs, separated
1 cup chopped walnuts
6 ounces shortbread-style or plain sugar cookies
2 pint baskets fresh California strawberries, stemmed
Sweetened whipped cream


In top of double boiler over barely simmering water, combine chocolate and rum. Stir until chocolate is melted and mixture is smooth; cool to room temperature. In large bowl cream butter and sugar. Beat in egg yolks, one at a time, then mix in the walnuts. Add cooled chocolate mixture; mix to blend thoroughly. In small, deep bowl, beat egg whites to form soft peaks; fold into chocolate mixture with rubber spatula. Cut or break cookies into pieces about 1/2 inch square. (You should have about 1 1/2 cups.) Gently fold into chocolate mixture until equally distributed. Lightly oil 8 1/2 x 4 1/2-inch loaf pan. Spoon half the chocolate mixture into pan; smooth top. Pat dry one half basket of the strawberries; press into pan, spacing evenly apart. Add the remaining chocolate mixture; smooth top and tap pan to fill air spaces. Cover and chill until firm, at least 4 hours. To serve, run around sides of pan with thin knife dipped into hot water. Dip bottom of pan into hot water. Unmold onto platter. Pipe whipped cream onto top of loaf. Garnish with strawberries. Cut loaf into slices 1/2 to 3/4 inch thick and serve with the remaining strawberries.

Thanks to the California Strawberry Commission for this great recipe.

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