This strawberry chocolate mousse cake is a tempting treat because it has fresh strawberries and chocolate mousse.
| Prep Time: | 45 mins |
| Cook Time: | 1 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 46 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons butter, melted
- 2 pints halved fresh strawberries, divided
- 2 cups semisweet chocolate chips
- ½ cup water
- 2 tablespoons light corn syrup
- 2 ½ cups heavy cream, divided
- 1 tablespoon white sugar
Instructions
- In a bowl, mix crumbs and melted butter to blend thoroughly. Press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut sides against the ring of the pan; set aside.
- Place chocolate chips in a blender. 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 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 remaining whipped cream until mousse is thoroughly blended.
- Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above 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 cream to form soft peaks. Add sugar. Beat to form stiff peaks.
- Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream onto the top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 19 g |
| Sodium | 100 mg |
| Sugars | 23 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made a brownie layer, mousse was not gritty at all, very smooth and light
I changed the crumb crust to oreo crumbs. I didn’t remove the oreo filling because I’m lazy but it turned out fine tbh I can’t frost for my life so just ignore that but overall this was really really good especially for my first ever mousse cake! Tasted storebought 🙂
I made this as directed a day ahead, covered it with saran wrap and put it in the frig. The next day I whipped 1 1/2 chops of whipping cream, instead of just 1/2 cup, spread it on top of the mouse, then arranged sliced strawberries on top. I wanted a thicker cream layer, it worked perfectly. None was left at the end of Christmas dinner.
Quickly becoming one of our favorite desserts! We made it as directed the first time and it was INCREDIBLE! Not too rich but so tasty! The next time we took the same recipe and made individual cakes in cupcake wrappers. Pressed the crust into each cupcake wrapper and topped with mouse. Topped with strawberries and whipped cream (along with a sprinkle of cookie crumbs). Soooooo goooood
Chocolate cake was delicious everybody loved it but wondering why nobody has commented on the ingredients that cause for 2 1/2 cups of heavy cream and the directions it only totals to 2 cups.
I loved it, and I would definitely make it again!
I followed the recipe exactly and this dessert is a hit with all my friends and family. I love this dessert and have made it several times.
This is awesome. I make it all the time !
I love this cake. i have made it many many times with my own personal twist! i defiantly recommend this cake.
I loved this cake! For the cookie crumbs we used chips a hoy! This is a lovely recipe so make sure to use it!
This was real easy to make, though I did go with a brownie crust as suggested by another user. I do think the mousse is very rich, but the strawberry topping helps offset that. I added a teaspoon of Bailey’s to the whip cream and it did wonders with the overall flavor. overall a great recipe and does stand out beautifully at dinner parties.
This has become my easy, fast, reliable dessert when I don’t have time for something more elaborate. Key (as with all chocolate desserts) is using quality chocolate rather than chocolate chips. Some other tips: – I cook the base a bit (5-10 min?) and let it cool – bring the water and syrup to a boil and pour over the chocolate, stir until smooth and then let it cool before merging with whip cream (rather than blender)
Ooohh, this was good. You just can’t go wrong with strawberries and chocolate. I used cool whip in place of the whipping cream because it was much easier. It was still very good and the family loved it. I’ll make it again.
Love this recipe as is! It tastes like restaurant quality but is super easy to make! I’ve even made it with Oreos instead of strawberries and it’s awesome that way too!
Family favorite
This is wonderful! I followed the directions exactly and ended up with a beautiful and yummy creation. Thanks!
My husband requested this for Father’s Day and he wasn’t disappointed. It was really easy to make and looked beautiful.
Is a great recipe. I made mine using Belgian chocolate which gave it a very rich dark chocolate taste and added 1/4 teaspoon of cream of tartar to the whipped topping, for extra durability out of the fridge.
This was a hit with my guests. It was so good that I made it again a few days later but used less chocolate in the mousse and it was even better.
Fantastic! Not difficult but messy, I used almost every electric appliance I own. Used Oreos for the crust and a good quality cream. Had mini semi sweet chips on hand and had no problem with them. Will be making again for sure!
It was very good. I made it for Easter. A little rich in my opinion but others loved the richness. I also felt the strawberries clashed with the rest of the flavors. Some people agreed, some disagreed. I will definitely make this again but I’ll probably make one with and one without strawberries.