Description
Fresh strawberries and chocolate mousse make an appealing treat.
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons butter, melted
- 2 pints fresh strawberries, halved
- 2 cups semisweet chocolate chips
- ½ cup water
- 2 tablespoons light corn syrup
- 2 ½ cups heavy cream, divided
- 1 tablespoon white sugar
Instructions
- In a bowl
- mix crumbs and melted butter to blend thoroughly. Press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side
- pointed tips up
- with cut sides against the ring of the pan; set aside.
- Place chocolate chips in a blender. 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 smooth. Pour into a mixing bowl and cool to room temperature.
- While chocolate cools
- whip 1 1/2 cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.
- Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
- Up to 2 hours before serving
- in a medium mixing bowl
- beat remaining 1/2 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks.
- Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream onto the top of cake. Arrange remaining halved strawberries on whipped cream. To serve
- cut into wedges with a thin knife
- wiping the blade between cuts.
Prep Time: 45 mins
Cook Time: 1 min
Total Time: 4 hrs 46 mins
Servings: 12