Strawberry Chocolate Mousse Cake
Recipe information
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Cooking:
45 min.
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Servings per container:
12
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Source:

Ingredients for - Strawberry Chocolate Mousse Cake

1. Chocolate cookie crumbs - 1 cup
2. Butter, melted - 3 tablespoons
3. Halved fresh strawberries, divided - 2 pints
4. Semisweet chocolate chips - 2 cups
5. Water - ½ cup
6. Light corn syrup - 2 tablespoons
7. Heavy cream, divided - 2 ½ cups
8. White sugar - 1 tablespoon

How to cook deliciously - Strawberry Chocolate Mousse Cake

1. Stage

In a bowl, mix crumbs and melted butter to blend thoroughly. Press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut sides against the ring of the pan; set aside.

2. Stage

Place chocolate chips in a blender. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.

3. Stage

While chocolate cools, whip 1 1/2 cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.

4. Stage

Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.

5. Stage

Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks.

6. Stage

Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream onto the top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.