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Strawberry Chocolate Mousse Cake

By on February 1, 2017
Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake

Recipe source:


  1. Chocolate cookie crumbs – 1 cup
  2. Butter, melted – 3 tablespoons
  3. Fresh strawberries, halved – 2 pints
  4. Semisweet chocolate chips – 2 cups
  5. Water – 1/2 cup
  6. Light corn – 2 tablespoons
  7. Heavy cream, divided – 2 1/2 cups
  8. White sugar – 1 tablespoon


  • In a bowl mix crumbs and butter to blend thoroughly Press evenly onto bottom of 9 inch springform pan.
    Arrange strawberry halves around the pan side-by-side, pointed ends up with cut sides against the side of pan set aside.
  • Place chocolate chips in blender container.
  • 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.
  • While chocolate cools, whip 1 1/2 cups of the 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 the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top.
  • The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
  • Up to 2 hours before serving, in a medium mixing bowl beat remaining 1/2 cup of cream to form soft peaks.
  • Add sugar Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate.
  • Pipe or dollop whipped cream onto top of cake.
  • Arrange remaining halved strawberries on whipped cream.
  • To serve cut into wedges with thin knife wiping blade between cuts.

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