Strawberry Chocolate Mousse Cake Popular Recipes

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Strawberry Chocolate Mousse Cake

"Fresh strawberries and chocolate mousse make an appealing treat."

Ingredients :

1 cup chocolate cookie crumbs
three tablespoons butter, melted
2 pints clean strawberries, halved
2 cups semisweet chocolate chips
half cup water
2 tablespoons mild corn syrup
2 half cups heavy cream, divided
1 tablespoon white sugar

Instructions :

Prep : 45M	Cook : 12M	Ready in : 4H46M

In a bowl, blend crumbs and butter to blend very well. Press calmly onto backside of 9-inch springform pan. Arrange strawberry halves across the pan side-via-side, pointed ends up, with cut aspects in opposition to the aspect of pan; set aside.
Place chocolate chips in blender field. 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 easy. Pour right into a mixing bowl and cool to room temperature.
While chocolate cools, whip 1 1/2 cups of the cream to shape stiff peaks. Use a rubber spatula or massive whisk to fold 1/three of the whipped cream into the cooled chocolate to lighten it. Gently fold within the ultimate whipped cream until combination is very well combined. Transfer the mousse into the organized pan and smooth the top. The points of the strawberries might increase about the chocolate aggregate. Cover with plastic wrap and refrigerate for 4 to 24 hours.
Up to two hours before serving, in a medium blending bowl, beat remaining half cup of cream to form tender peaks. Add sugar. Beat to shape stiff peaks. Remove the facet of the springform pan and area the cake on a serving plate. Pipe or dollop whipped cream onto pinnacle of cake. Arrange final halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade among cuts.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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