This is a great chilled chocolate mousse cake with fresh strawberries for decoration. Perfect in warmer months.
1 cup chocolate biscuit crumbs
3 tablespoons butter, melted
2 punnets fresh strawberries, halved
2 cups dark chocolate chips
1/2 cup (125ml) water
2 tablespoons light golden syrup
2 1/2 cups thickened cream
1 tablespoon white sugar
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Directions Preparation:45min › Extra time:4hours chilling › Ready in:4hours45min
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 23cm springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.
Place chocolate chips in blender. In small saucepan over medium heat, mix water and golden syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend above the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove side of pan. Place cake on 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.