Strawberry Chocolate Mousse Cake!

I tried this easy and extremely delicious strawberry chocolate mousse cake for my mom and dad’s 23rd anniversary!

It’s as easy as 1-2-3! Plus it’s a no bake cake, so what could be easier. 😉 I got the recipe from my cousin a few years ago, and didn’t try it until now! Boy, was I missing out something good!

This is the only “before” picture I have. I didn’t take all the step-by-step pictures. Maybe next time.

The finished product!

Another view

The cake was very delicious, the texture was just perfect, the bottom crust (made out of crushed oreo cookies) could have used a little more butter because it was a little too crumbly. The strawberries and the whipped cream on top didn’t turn out  quite the way I wanted, but overall everything came out great. My parents were quite surprised and they really loved it! Now it’s your turn, go and make it! You saw how easy it is! 🙂

Strawberry Chocolate Mousse Cake:

Ingredients:

1 cup chocolate cookie crumbs (I used Oreos and just scraped off the icing in the middle)

3 Tbsp. Butter (melted)

2 pints Fresh Strawberries, halved

2 cups Semisweet Chocolate Chips

1/2 cup Water

2 Tbsp. Honey

2 1/2 cups Heavy Whipping Cream

1 Tbsp. white Sugar

Directions: 

In a bowl mix cookie crumbs and butter to blend thoroughly. Press evenly onto bottom of 9″ springform pan. Stand strawberry halves about pan, touching side-by-side, pointed ends up, with cut sides against the side of pan; set aside.

Place chocolate chips in a heat-proof bowl. In a small saucepan over medium heat, mix water and honey. Bring to a boil and simmer for 1 min. Immediately pour over chocolate chips and mix until smooth. Cool to room temperature.

While the chocolate is cooling, in a large mixer bowl beat 1 1/2 cups of the cream to form peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepare pan. Level top. Points of strawberries might extend about chocolate mixture. Cover and refridgerate for 4 to 24 hours.

Up to two hours before serving, in a medium mixing bowl, beat remaining 1 cup cream to form soft peaks. Add sugar.Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. ENJOY!

Jessica the Baker

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