Sunday, February 12, 2012

Valentine's Day: Chocolate Tulips with Strawberry Cheesecake "Fousse"

Chocolate Tulips with Strawberry Cheesecake "Fousse"
Chocolate and strawberries are a popular, "oldie but goodie" combination for Valentine's Day.  Today's recipe is no exception.

These little chocolate tulips are so much fun to make, are very quick & easy, and they taste delicious!  I got the name "fousse" from the faux mousse that goes into the little tulips.  Of course, you can stuff them with fresh fruit to make them a little healthier, or go all out and stuff them with candy, pudding or anything your sweetheart desires!

I used this video as one of my entries for Real Women of Philadelphia's hostess casting.  It's worth a view, as there are a couple of little tricks and twists in making the tulips a little easier.

Chocolate Tulips with Strawberry Cheesecake Fousse

Prep time: 25 minutes / Cook time: 1 minute / Servings: 4

Chocolate Tulips with Strawberry Cheesecake "Fousse"
  • 8 ounce(s) of Cool Whip topping
  • 8 ounce(s) of Philadelphia Strawberry Cream Cheese
  • 1/4 cup(s) of Seedless Strawberry Jam
  • 1 tbsp. of Pink Food Coloring
  • 1/2 cup(s) of Semi-Sweet Chocolate Chips
  • 1/2 cup(s) of White chocolate morsels
  • 4 small party balloons (water balloon size)
  • 1 fresh strawberry, sliced
  1. In a large, chilled mixing bowl, combine Cool Whip, Philadelphia Strawberry Cream Cheese, strawberry jam and pink food coloring. Mix on medium speed with electric mixer for 2 minutes, until smooth and creamy. Place in the refrigerator until ready to use.
  2. Blow up the balloons to about 3 inches in diameter and tie them off. Rinse well and dry off.
  3. In two separate bowls, add the white and dark chocolate morsels. Heat in the microwave for about 30 seconds. Remove, stir and heat for another 30 seconds. Stir until the chips are all melted and the mixture is lukewarm.
  4. Spread the white chocolate and dark chocolate onto an aluminum foil covered dish and stir slightly to swirl the colors. Place a balloon in the center of the chocolate and gently rock the balloon back and forth in the chocolate 1/3 of the way up the balloon, creating the tulip petals. When the balloon is coated, remove from the chocolate and place on a separate aluminum covered dish.
  5. Place the balloons in the freezer for 5-10 minutes until the chocolate is set. Remove from the freezer and slowly poke a hole in the balloon at the top, near the knot. This will allow the air to SLOWLY escape the balloon and allow the balloon to break away from the chocolate. Use your fingers to gently pull the balloon up from the center of the tulips.
  6. Prepare the strawberry cheesecake fousse by spooning it into a large ziploc bag, sealing it and snipping off the corner. Gently pipe the fousse into the tulips, garnish with a fresh slice of strawberry and serve immediately.

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