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    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
    cheesecake pan.
    Stand strawberry halves, touching, side-by-side,
    pointed ends up with cut sides against side of pan.
    Set aside.

    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.




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