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Strawberry Chocolate Mousse Cake
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Prep Time:
45 minutes
Cook Time:
1 minute
Total Time:
286 minutes
Decadent chocolate mousse in cookie crust topped with strawberries and cream for a simple yet elegant dessert.
Ingredients:
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 2 pints halved fresh strawberries, divided
  • 2 cups semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 2.5 cups heavy cream, divided
Instructions:
  • Combine the crumbs and melted butter in a bowl until fully blended. Press the mixture evenly onto the bottom of a 9-inch springform pan. Place strawberry halves around the pan with the pointed tips up and cut sides against the pan's ring; set aside.
  • Add chocolate chips to the blender, then heat water and corn syrup in a small saucepan until boiling. Simmer for 1 minute. Quickly pour the hot mixture over the chocolate chips in the blender and blend until silky. Transfer the mixture to a mixing bowl and let it cool to room temperature.
  • Once the chocolate has cooled, whip 1 1/2 cups of cream until stiff peaks form. Lightly fold in 1/3 of the whipped cream using a rubber spatula or large whisk to lighten the chocolate. Carefully blend in the rest of the whipped cream until the mousse is well mixed.
  • Pour the mousse into the pan and ensure the top is smooth. Some strawberry tips may peek out above the chocolate. Cover with plastic wrap and chill in the refrigerator for 4 to 24 hours.
  • One hour prior to serving, whisk 1/2 cup of cream in a medium mixing bowl until soft peaks form. Then, add sugar and continue beating until stiff peaks form.
  • Carefully release the springform pan and transfer the cake to a serving plate. Add whipped cream on top in a decorative pattern. Place the remaining halved strawberries on top. Serve by slicing into wedges with a clean, sharp knife.

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