Strawberry Chocolate Mousse Cake (Printable Version)
# What You'll Need:
→ Crust
01 -
8 g cooking spray
02 -
24 Oreo cookies, crushed (approx. 240 g)
03 -
85 g unsalted butter, melted
04 -
Pinch of kosher salt
→ Chocolate Mousse
05 -
2 tsp (6 g) unflavored gelatin
06 -
37 ml cold water
07 -
370 g semisweet chocolate chips
08 -
710 ml heavy cream, divided
09 -
60 g powdered sugar
10 -
2 qt (approx. 1.9 kg) strawberries, stems removed
→ Ganache Topping
11 -
160 ml heavy cream
12 -
340 g semisweet chocolate chips
13 -
Chocolate shavings for garnish (optional)
# Step-by-Step Directions:
01 -
Grease an 20 cm springform pan with cooking spray. Combine crushed Oreos, melted butter, and salt in a large bowl. Press mixture firmly into the bottom of the pan. Set aside.
02 -
In a small bowl, combine gelatin and cold water; let stand for 5 to 10 minutes. Heat 240 ml heavy cream in a saucepan over medium-high heat until simmering, then remove from heat. Whisk in softened gelatin until fully dissolved. Pour hot cream mixture over chocolate chips and whisk until melted and smooth. Allow to cool, stirring occasionally.
03 -
Whip remaining 470 ml heavy cream with powdered sugar until stiff peaks form. Stir approximately 60 ml whipped cream into cooled chocolate mixture to lighten, then gently fold in remaining whipped cream until homogenous.
04 -
Spread a thin layer of mousse over the crust. Halve enough strawberries to line the inner edge of the pan, then place whole strawberries, stem side down, inside the ring formed. Transfer remaining mousse to a piping bag and fill gaps between strawberries. Smooth mousse over the top to create a flat surface.
05 -
Refrigerate the assembled mousse until firm, approximately 4 to 6 hours.
06 -
Warm 160 ml heavy cream over low heat until just heated. Pour over 340 g chocolate chips in a heatproof bowl; let sit for 3 minutes. Stir gently until smooth and glossy with no lumps.
07 -
Chill ganache in refrigerator for 15 minutes until slightly thickened. Spread ganache evenly over set mousse layer. Sprinkle with chocolate shavings to garnish.
# Helpful Notes:
01 -
Prepare the mousse a day ahead to allow it to set properly. Assemble crust and ganache just before serving for best texture.