I’ve made this at least five times in the last six months and it’s been a HUGE hit everytime!
Strawberry Chocolate Mousse Cake
1 cup of chocolate graham cracker crumbs or you can crumble oreo’s without the icing – yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar
In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.
Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.
Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the 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 of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.