Strawberry Chocolate Mousse Cake

Strawberry Chocolate Mousse Cake might be a good recipe to expand your dessert recipe box. One serving contains 677 calories, 6g of protein, and 52g of fat. This recipe serves 8 and costs $2.03 per serving. 188 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for valentin day. This recipe from Allrecipes requires butter, white sugar, corn syrup, and water. From preparation to the plate, this recipe takes about 4 hours and 46 minutes. With a spoonacular score of 56%, this dish is solid. If you like this recipe, you might also like recipes such as Strawberry & white chocolate mousse cake, Chocolate Strawberry Mousse Cake With Whipped Icing, and Strawberry Mousse Cake.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.Kitchen-Friendly View

 

Step by step:

1. 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.

2. Place chocolate chips in blender container.

3. 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.

4. 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.

5. 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.

6. Add sugar. Beat to form stiff peaks.

Nutrition Information:

covered percent of daily need

 

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