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    Strawberry Chocolate Mousse Cake

    Source of Recipe


    List of Ingredients

    Strawberry Chocolate Mousse Cake

    Yield: 12 servings.

    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 cuts 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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