Strawberry Chocolate Mousse Cake
Source of Recipe
4 Seasons Recipes
List of Ingredients
1 cup (about 5 ounces) chocolate cookie or chocolate
graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
In bowl, mix crumbs and butter to blend thoroughly.
Press evenly onto bottom of 9-inch springform or
Stand strawberry halves, touching, side-by-side,
pointed ends up with cut sides against side of pan.
Place chocolate chips in blender container. In small
saucepan over medium heat, mix water and corn syrup;
bring to boil and simmer 1 minute.
Immediately pour over chocolate chips and blend until
smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the
cream to form stiff peaks. With rubber spatula, fold
cooled chocolate into whipped cream to blend thoroughly.
Pour into prepared pan; level top. (Points of
strawberries might extend above chocolate mixture.)
Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl,
beat remaining one cup cream to form soft peaks.
Add sugar; beat to form stiff peaks. Remove side
of pan; place cake on serving plate.
Using a Pastry Bag with a star tip pipe or dollop
whipped cream onto top of cake. Arrange remaining halved
strawberries on whipped cream. To serve, cut into wedges
with knife, wiping blade between cuts.