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Chocolate Mousse and Strawberry Cake
This is a great chilled chocolate mousse cake with fresh strawberries for decoration. Perfect in warmer months.
Ingredients
Serves: 12
- 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
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.
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Reviews and Ratings
Global Ratings:
(153)
Reviews in English (130)
I feel guilty writing a review, because I cheated on the recipe so much that what I came out with was a completely different recipe. But the inspiration and the results I got were such a success! I made a graham cracker crust with 1 1/2 cups (or 1 individual package of whole crackers) graham cracker crumbs, 1/3 cup powdered sugar, and 1/3 cup melted butter, mixed and pressed flat into a 9 inch springform. Did the strawberries as directed, being careful to cut the bottoms at a slight angle to they pressed flat againt the pan sides. Then (forgive me Eleanor) I am so lazy that I just used two boxes of packaged mousse mix instead of making my own. It pulled away from the sides of the pan perfectly, and was georgeous! Got tons of oohs and aahs. It was light and cool and perfect. Later I did it with fresh raspberries, which I think might be even better. Thank you so much for such a wonderful and impressive dessert idea! - 19 Jun 2005 (Review from Allrecipes USA and Canada)
Best dessert I have ever made!!! Very easy and absolutely beautiful. Only changes I made were to use 1 1/2 cups oreo cookie crumbs and 4 1/2 tbles butter for the crust so it would not break up when being cut. I put parchment paper on bottom of pan and that made it easy to slide onto serving plate. YOu must try..will NOT be disappointed. - 13 Oct 2007 (Review from Allrecipes USA and Canada)
I ended up baking a brownie mix in a 9X13 pan, layering strawberries on top of the brownies. I melted the chocolate chips on the stove with the corn syrup and water and used 2 cartons of cool whip. It was divine. I am not sure I will ever try it with cookie crumbs as this got soooo many compliments and I liked the brownie "crust". Great recipe. - 22 May 2008 (Review from Allrecipes USA and Canada)