“Fresh strawberries and chocolate mousse are particularly appealing as a summer treat.” - by JJOHN32
Ingredients
Adjust Servings
Original recipe yields 1 9-inch cake
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 404 cal
- 20%
- Fat
- 31.1 g
- 48%
- Carbs
- 34 g
- 11%
Based on a 2,000 calorie diet
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Reviews (96)
Rate This Recipe
"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 ma..." See morede 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!"
gwynne3
"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 be..." See moreing 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."
MOMFLOYD
"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. ..." See moreIt 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."
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