Strawberry Chocolate Almond Mousse Frosting

STRAWBERRY CHOCOLATE ALMOND MOUSSE FROSTING

Marinated fresh strawberries with zest and juice of orange, brown sugar and unsweetened dark chocolate plus smoked almond crumbles. Folded into dairy-free whipped topping! A perfect mousse with which to frost a layer cake!

Makes about 3-1/2 cups

1 lb. fresh. ripe strawberries, washed, hulled, thinly sliced from end to tip

1/3 c. light brown sugar

1/4 t. salt

2 t. vanilla extract

zest of 1/2 lg. orange plus 1/4 c. orange squeeze, drained

1 oz. dark unsweetened chocolate, shaved, shredded or grated

1/2 c. processed till crumbly and crumbs begin to clump up BLUE DIAMOND SMOKEHOUSE ALMONDS – process 6 oz. to achieve an even crumble, then store the rest in a covered container

1 t. guar gum powder

1/2 t. xanthan gum powder

1/4 t. malic acid

1/4 t. cream of tartar

2 c. RICH’S WHIP TOPPING – thawed completely, then whipped into small peaks adding 1 t. vanilla half way to peaks

1 t. additional vanilla

1/4 c. granulated sugar

1- Combine strawberries, sugar, salt, vanilla, orange zest and juice, chocolate and almond crumbles in a mixing bow. Stir well, then refrigerate and marinate till strawberries soften and liquid releases from strawberries – several hours or overnight is best.

2- When ready, remove from refrigerator and place in blender container.

3- Add guar gum, and xanthan gum powder.

4- Immediately blend till thickened. Let set about 15 minutes.

5- Then add malic acid and cream of tartar. Blend again and watch how thick it gets from the original blend.

6- Transfer to large mixing bowl.

7- Add 1-1/2 cups whipped topping, additional vanilla and granulated sugar to strawberry mix. Fold into strawberry mix till thoroughly and evenly dispersed.

8- Refrigerate in covered container several hours till cold and set.

9- Then frost your favorite cake. The cake will need to be refrigerated after frosted, so make room.