Strawberry Surprise Chocolate Mousse Cake

Be warned- once your friends and family have tasted this super rich, hella decadent cake-shaped mousse that is chock full of fresh strawberries- you won’t be able to get rid of them until only crumbs remain. But it will be SO worth it.

Crust:

24 sandwich cookies, crushed

6 tbsp butter, melted

In a medium size bowl, melt the butter and add the crushed cookies. Once mixed, press mixture into a greased 10 inch spring form pan and set aside.

Chocolate Mousse:

2 tsp gelatin

2 ½ tbsp cold water

2 ¼ c chocolate chips

3 c heavy cream, divided

½ c confectionery sugar

2 qt strawberries, hulled

In a small bowl, combine the gelatin and water and let sit for 5-10 minutes. Meanwhile, put the chocolate chips in a heat resistant bowl and set aside. In a small saucepan, warm 1 cup of heavy cream on medium high heat until simmering then remove from the burner. Whisk in the softened gelatin and stir until completely dissolved. Pour the mixture over the chocolate chips and whisk until the chocolate is completely melted. Let the mixture cool, stirring occasionally. Using an electric mixer, beat the remaining 2 cups of heavy cream until soft peaks form. Then add the confectionery sugar and beat until stiff peaks form. Gradually fold the whipped cream into the cooled chocolate gelatin mixture about ¼ c at a time until fully incorporated. Spread a thin layer of the mousse over the cookie crust. Cut strawberries in half and arrange, cut side out, around the entire edge of the spring form pan. Then place whole strawberries around the interior until the entire pan is covered in upside down strawberries. (Tip: Use big strawberries that aren’t crazy tall and all the same general height.) Transfer the remaining mousse into a piping bag and pipe the gaps between the strawberries. Add the remaining mousse on top of the strawberries, creating a flat surface with no hint of the strawberries that are hiding underneath. Refrigerate for 4-6 hours, or until the mousse has set.

Chocolate Ganache:

2/3 c heavy cream

2 c chocolate chips

chocolate shavings, garnish

Place the chocolate chips in a heat resistant bowl and set aside. Heat the heavy cream in a small sauce pan over low heat until bubbles form around the edges of the pan. Remove from heat and pour on top of chocolate chips. Let sit for 3 minutes, then whisk smooth. Refrigerate for 15 minutes, until the ganache has a thick fudge like consistency, then spread over top of the chilled mousse and smooth flat. Top with chocolate shavings and return to the fridge until set. Store leftovers in the refrigerator and don’t let the cake sit out too long or the mousse will begin to lose its shape.

 

Thanks to Delish for the recipe!

 

 

 

 

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