Strawberry Chocolate Mousse Cake – a delicious recipe with chocolate wafer crumbs, butter, fresh strawberries, semi-sweet chocolate chips, light corn syrup, orange liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
2
Stand strawberry halves around the pan,touching,side by side,pointed ends up,with cut sides against the side of the pan. Set aside. Save the strawberries that are left to garnish the mousse cake.
3
Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
4
Microwave on high for 1-2 minutes or until the chocolate chips are melted.Whisk until all the liquids are incorporated and the mixture is smooth, then cool.
5
Beat 1 1/2 cups of cream until it forms stiff peaks.
6
Fold the cool chocolate mixture into the whipped cream.
7
Carefully pour into the strawberry lined pan.
8
Refrigerate at least 5 hours or overnight.
9
When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
10
Arrange the whipped cream on top of the cake and top with the remaining berries.
1432
kcal
Calories
107
g
Fat
104
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup chocolate wafer crumbs, 3 tablespoons butter, melted, 2 pints fresh strawberries, stemmed and halved, 12 ounces semi-sweet chocolate chips, and more.
Yes, Strawberry Chocolate Mousse Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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