Fresh strawberries and chocolate mousse make this strawberry chocolate mousse cake an appealing treat.
Ingredients
- chocolate cookie crumbs: 1 cup
- butter: 3 Tbsp (melted)
- pints halved fresh strawberries: 2 piece (divided)
- semisweet chocolate chips: 2 cups
- water: 0.5 cup
- light corn syrup: 2 Tbsp
- ½ cups heavy cream: 2 piece (divided)
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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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.
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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.
