Zutaten für Strawberry Chocolate Mousse Cake
- Chocolate Wafer Crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
- Fresh Strawberries
- Semi Sweet Chocolate Chips
- Light Corn Syrup
- 1 tablespoon orange liqueur (optional)
- Whipping Cream
- 2 tablespoons powdered sugar
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Zubereitung von Strawberry Chocolate Mousse Cake
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Arrange strawberry halves around the inside edge of the pan, cut sides facing inward, pointed ends up.
- Set aside a few whole strawberries for garnish.
- In a microwave-safe bowl, combine chocolate chips, corn syrup, and orange liqueur (if using).
- Microwave on high for 1-2 minutes, or until chocolate is melted and smooth. Stir until completely combined and let cool slightly.
- In a large bowl, beat 1 ½ cups heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cooled chocolate mixture into the whipped cream until just combined.
- Carefully pour the chocolate mousse into the prepared springform pan.
- Refrigerate for at least 5 hours, or preferably overnight.
- When ready to serve, carefully run a thin knife around the edge of the cake to release it from the pan. Remove the sides of the springform pan.
- In a small bowl, beat the remaining ½ cup heavy cream with powdered sugar until stiff peaks form.
- Top the cake with the whipped cream and garnish with the reserved strawberries.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
90g
Fat
93g
Carbs
11g
