Iron Chef Chocolate: Chocolate Mousse Parfaits

[Marie]

3 1/2 cups chilled heavy whipping cream
1 8-ounce bar high-quality white chocolate
1 8-ounce bar high quality dark chocolate
2 pounds strawberries


Chop the white and dark chocolate into small pieces (about 1/4" big), using either a food processor or a hammer and a plastic bag. Keep the two chocolates separate.

Cut the leafy tops off of the strawberries. Cut each in half, then slice each half diagonally several times, without cutting into the end. This will allow the strawberry to fan out. If you don't know what I'm talking about, google "strawberry fans".

Combine 1/2 cup cream and white chocolate in a double boiler, over simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining cream in large bowl until firm peaks form. Fold beaten creme into mousse base, 1 cup at a time. VERY IMPORTANT: Fold the beaten creme into the mousse, not the other way around. Trust me.

Layer scant tablespoon of mousse in each parfait glass. Top with two strawberry fans and a little bit of the dark chocolate. Repeat layering, as many times as will fill the glass. Cover with plastic wrap and chill until ready to serve.