Strawberry Chocolate Mousse Cake The Best Recipes

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Tuesday, April 19, 2016

Strawberry Chocolate Mousse Cake

"Fresh strawberries and chocolate mousse make an attractive deal with."

Ingredients :

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

Instructions :

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

In a bowl, blend crumbs and butter to combo very well. Press lightly onto bottom of nine-inch springform pan. Arrange strawberry halves across the pan side-by-facet, pointed ends up, with cut aspects towards the aspect of pan; set apart.
Place chocolate chips in blender box. 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 clean. Pour right into a blending bowl and cool to room temperature.
While chocolate cools, whip 1 half cups of the cream to shape stiff peaks. Use a rubber spatula or large whisk to fold 1/three of the whipped cream into the cooled chocolate to lighten it. Gently fold within the ultimate whipped cream till aggregate is very well blended. Transfer the mousse into the prepared pan and easy the top. The points of the strawberries might extend approximately the chocolate combination. Cover with plastic wrap and refrigerate for 4 to 24 hours.
Up to 2 hours earlier than serving, in a medium mixing bowl, beat final half cup of cream to shape smooth peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and region the cake on a serving plate. Pipe or dollop whipped cream onto pinnacle of cake. Arrange final halved strawberries on whipped cream. To serve, reduce into wedges with thin knife, wiping blade among cuts.

Notes :

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

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