STRAWBERRY CHOCOLATE MOUSSE CAKE
A decadent dessert with fresh strawberries and semi-sweet chocolate. Originally from"Favorites for All Seasons" a cookbook put out by the library staff,volunteers,board members, and Friends of the Library members of the Desert Foothills library in Cave Creek, Arizona.Prep time does not include chill time.
Provided by Leslie in Texas
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a 9 inch springform pan mix the wafer crumbs and butter thoroughly and press evenly into the bottom of the pan.
- 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.
- Place chocolate chips,corn syrup,and orange liqueur in a microwave safe bowl.
- 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.
- Beat 1 1/2 cups of cream until it forms stiff peaks.
- Fold the cool chocolate mixture into the whipped cream.
- Carefully pour into the strawberry lined pan.
- Refrigerate at least 5 hours or overnight.
- When ready to serve, release the sides of the pan and whip the remaining whipping cream with the powdered sugar.
- Arrange the whipped cream on top of the cake and top with the remaining berries.
Nutrition Facts : Calories 404.7, Fat 31.2, SaturatedFat 18.7, Cholesterol 75.8, Sodium 99.4, Carbohydrate 34.1, Fiber 3.2, Sugar 22.7, Protein 3.2
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