Strawberry Chocolate Mousse Cake

This strawberry chocolate mousse cake is the ultimate indulgence for chocolate lovers who also want a fresh fruity twist. Combining a crunchy Oreo crust with rich, airy chocolate mousse and a glossy ganache topping, it’s perfect for special occasions or simply treating yourself. The fresh strawberries add a burst of color and flavor that balances the dessert beautifully.

I first made this cake for Valentine’s Day to impress my partner and was thrilled at how the layers came together perfectly. Now it’s a dessert we make whenever we want something extra special.

Ingredients

• Cooking spray: for the pan, keeps the crust from sticking
• Oreos: crushed finely to form a flavorful and sturdy base. Choose classic Oreos for the best taste
• Butter: melted binds the crust and adds richness, use unsalted to control salt levels
• Kosher salt: pinch enhances the chocolate and balances sweetness
• Gelatin: ensures the mousse holds its shape perfectly. Use unflavored powdered gelatin for best results
• Cold water: necessary to bloom the gelatin properly
• Semisweet chocolate chips: provide the ideal bittersweet depth. Avoid milk chocolate as it’s too sweet here
• Heavy cream: is divided to create fluffy mousse and silky ganache. Always use fresh cream for best texture
• Powdered sugar: sweetens the mousse lightly and dissolves easily
• Fresh strawberries: add brightness and beautiful presentation
• Chocolate shavings: add extra texture and an elegant look

Step-by-Step Instructions

Make the Crust:

Grease an 8-inch springform pan lightly with cooking spray. Combine crushed Oreos, melted butter, and a pinch of kosher salt in a large bowl until everything is evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the pan. Set aside to chill and firm.

Prepare the Gelatin Mixture:

Sprinkle gelatin over cold water in a small bowl and let it sit for 5 to 10 minutes to bloom. This step ensures smooth mixing and proper mousse setting later.

Melt Chocolate with Cream and Gelatin:

Place chocolate chips in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium-high heat until it simmers, then remove from heat. Whisk the softened gelatin into the hot cream until fully dissolved. Pour the mixture over the chocolate chips and whisk slowly until the chocolate is completely melted and the mixture is smooth. Let this cool, stirring occasionally to prevent skin.

Whip Cream and Fold into Chocolate:

Using a stand mixer or hand mixer, beat the remaining 2 cups heavy cream with powdered sugar until stiff peaks form. Stir about a quarter cup of this whipped cream into the cooled chocolate mixture to lighten it. Then, gently fold in the rest of the whipped cream until smooth and fluffy, being careful not to deflate it.

Assemble Strawberry Layer:

Spread a thin, even layer of mousse over the chilled Oreo crust. Cut strawberries in half and press flat side down around the inside edge of the pan. Place whole strawberries, stem side down, inside this ring.

Fill and Chill:

Transfer remaining mousse to a piping bag or spoon it in between the strawberries to fill all gaps. Spread a smooth layer of mousse over the top to create a flat surface. Refrigerate the cake for 4 to 6 hours to allow the mousse to set completely.

Make Ganache:

Heat 2/3 cup heavy cream in a small saucepan over low heat until warm but not boiling. Place semisweet chocolate chips in a heatproof bowl and pour the warm cream over them. Let this sit for 3 minutes to soften, then stir gently until the ganache is smooth and glossy.

Finish the Cake:

Chill the ganache in the fridge for about 15 minutes until it thickens slightly. Spread the ganache evenly over the mousse layer. Sprinkle with chocolate shavings for a finishing touch. Keep chilled until ready to serve.

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Out of all ingredients, the chocolate is my favorite. It melts into a luxurious, velvety mousse that truly feels special. One memorable time, my family gathered to savor this cake on my birthday and everyone raved about how the fresh strawberries balanced the decadent chocolate.

Storage Tips

Keep any leftovers tightly covered in the refrigerator and consume within three days to maintain mousse texture and freshness. The cake also freezes well if wrapped securely; thaw overnight in the fridge before serving.

Ingredient Substitutions

You can swap Oreos for any chocolate cookie of choice or graham crackers for a different crust flavor. For a gelatin-free version, try using agar-agar though the texture may vary slightly. Dark chocolate chips can replace semisweet for a more intense flavor.

Serving Suggestions

This cake pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Garnishing with extra fresh strawberries or mint leaves adds color and freshness to the presentation.

Pro Tips

Make sure to bloom the gelatin fully to avoid clumps in the mousse. Do not overmix the mousse when folding in whipped cream to keep it light and fluffy. Chill the ganache until slightly thickened before spreading to avoid it running off the sides.

Commonly Asked Questions

→ What type of chocolate works best for the mousse?

Semisweet chocolate strikes the perfect balance of sweetness and bitterness, creating a rich mousse without overpowering the palate.

→ Can this dessert be prepared ahead of time?

Yes, the mousse benefits from setting time and can be made a day in advance. Assemble the crust and ganache just before serving for best texture.

→ How does gelatin affect the mousse?

Gelatin helps the mousse hold its shape and provides a smooth, stable texture while maintaining its light, airy quality.

→ Is it possible to substitute the Oreo crust?

Absolutely, while a homemade Oreo crust is recommended for its crunch and flavor, pre-made crusts or other cookie bases can be used to save time.

→ How should the ganache be prepared for spreading?

Heat heavy cream and pour over chocolate chips, let stand briefly, then stir until creamy and smooth. Chill slightly to thicken before gently spreading over the mousse.

→ What’s the best way to incorporate the strawberries?

Strawberries are halved and placed around the pan edges with stems down, then the remaining mousse fills the gaps and covers them for a beautiful layered look.