Chocolate Strawberry Mousse Cake
Ingredients:
1 cup (~5 oz) chocolate cookie or graham cracker crumbs
2 T. light corn syrup
12 oz semi-sweet chocolate chips
3 T. melted margarine
1/2 cup water
1 lb. strawberries, halved
1 T. sugar
2 1/2 cups heavy whipping cream
Method:
- In a bowl, mix crumbs and butter thoroughly. Press evenly onto bottom of a 9-inch springform pan.
- Stand strawberry halves around pan, touching side by side, with flat sides against side of pan. Set aside.
- Place chocolate chips in a blender. In a small saucepan, heat water & corn syrup over medium heat; bring to boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth.
- Cool to room temperature. In large mixing bowel, beat 1 1/2 cups of whipping cream to form stiff peaks.
- With rubber spatula, fold cooled chocolate into whipping cream.
- Pour into springform pan and level the top. Cover and refrigerate 4-24 hours.
- Up to 2 hours before serving, beat remaining 1 cup whipping cream to form soft peaks. Add sugar, and beat to form stiff peaks.
- Spread ream into a thin layer atop mousse.