Homemade Chocolate Strawberry Mousse Cake Recipe

Learn how to make a rich chocolate strawberry mousse cake with this simple recipe. It is light, creamy, and delicious, perfect for celebrations or a special dessert!

This delicate cake features light strawberry mousse cake filling sandwiched between a rich cookie crust and an elegant chocolate ganache. It is an easy dessert best made in advance and will impress even the pickiest dinner guests.

Homemade Chocolate Strawberry Mousse Cake Recipe

This recipe combines the lusciousness of chocolate mousse with the fresh sweetness of strawberries, creating a perfect balance that will impress any dessert lover. The Homemade Chocolate Strawberry Mousse Cake is an excellent choice if you want to impress your guests on a special occasion or simply indulge in a delightful dessert.

This is an easy strawberry mousse cake to make. The next time you need an impressive dessert to serve your friends and family, give this luscious strawberry mousse cake a try!

Tips and variations for making this Homemade Chocolate Strawberry Mousse Cake Recipe:

● Even though Knox unflavored gelatin was used in this recipe, you can use a store brand.
● Unflavored gelatin 5 pieces, 10 grams, 2½ – 3 teaspoons, 1 packet. Here are some gelatin basics from Knox Gelatin
● If your gelatin mixture has lumps and you just can’t get rid of them, simply strain it through a sieve and discard any lumps.
● You want to be very gentle when folding. You want to keep all the air in the whipped cream and avoid deflating it as much as possible.
● If the chocolate in your ganache refuses to melt, simply pop it in the microwave and warm it at 50% power in 20-second increments until it is fully melted. Be sure to give it a good stir in between the 20 seconds.
● The use of parchment paper is not 100% necessary, but for best results, it is recommended so that the cheesecake can be easily removed from the bottom of the springform pan.
● This is a chocolate strawberry mousse cake. If you want to experiment and use golden Oreo crust and white chocolate ganache, that would change up the recipe.
● Store leftovers, covered, in the fridge for up to 3 days.
● You can freeze this cake. Once fully set in the fridge, place the entire pan in the freezer until it is completely frozen. Then, remove it from the pan and place it in an airtight container. You can keep frozen for up to 2 months. Thaw in the fridge when you are ready to serve.

It’s strawberry season! Here are some delicious strawberry dessert recipes you might enjoy:

● Homemade Strawberry Cake Recipe
● Strawberry Vanilla Poke Cake Recipe
● Strawberry Shortcake Cheesecake Parfait Recipe

Chocolate Strawberry Mousse Cake Recipe Ingredients:

For the crust

● 1½ cups Chocolate Cookie Crumbs
● 2 Tablespoons White Granulated Sugar
● 6 Tablespoons unsalted Butter, melted

For the Puree to be used in the mousse:

● 16 ounces of Fresh Strawberries or Frozen Strawberries

For the strawberry mousse filling:

● 1½ cups of Strawberry Puree
● 2 Tablespoons Lemon Juice
● ¼ cup White Granulated Sugar
● 1 packet of Powdered Gelatin
● ¼ cup of Water
● 1 cup Heavy Whipping Cream, very cold

For the ganache

● 1 cup of Semi-sweet Chocolate Chips
● ¾ cup of Heavy Whipping Cream

Chocolate Strawberry Mousse Cake Mise en Place:

● Parchment Paper
● 9 inch Springform Pan
● Fork
● Measuring Cup
● Measuring Spoons
● Medium Bowl
● Small Bowl
● Blender or Food Processor
● Sieve
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Whisk
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Racks)

Chocolate Strawberry Mousse Cake Recipe Directions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line the bottom of a 9-inch springform pan with parchment paper.

3. In a medium mixing bowl, stir together the chocolate cookie crumbs, sugar, and melted butter until the mixture is the consistency of wet sand.
4. Press the cookie mixture into the bottom of the springform pan using your fingers, the back of a spoon, or the bottom of a measuring cup.
5. Bake in a preheated 325°F oven for 12-15 minutes.
6. Remove the springform pan from the oven and set aside on a wire rack to cool completely.

7. To make the strawberry puree, place the fresh or frozen strawberries into a blender or food processor and blend until smooth. Pour the mixture through a sieve to remove the seeds. You should be left with 1 and 1/2 cups of puree.

8. In a medium mixing bowl, stir together the strawberry puree, lemon juice, and white granulated sugar. Let stand for 5 minutes, stirring periodically. You want the sugar to melt.

9. In a small mixing bowl, sprinkle gelatin over the water. Let stand for 5 minutes to bloom. After 5 minutes, place in the microwave and heat on high in 10-second increments until fully melted. You do not want any lumps in the gelatin.
10. Pour the gelatin mixture into the strawberry mixture and stir. Set aside for a minute.

11. In the bowl of your stand mixer, beat the heavy whipping cream until stiff peaks form. Start to whip the cream at a low speed and gradually increase the speed to avoid splatters. Be patient; this step takes 5-6 minutes to complete.

12. Add half of the strawberry mixture to the whipped cream and gently fold that half of the strawberry filling and the whipped cream by hand using a rubber spatula.

13. Add the remaining strawberry to the cream and gently fold in.
14. Cut strips of parchment paper approximately 2 inches wide and place them around the edge of the springform pan. This is just to help you remove it from the pan. You can also use acetate strips to do the job. Pour the mousse in the cooled chocolate crust and even it out using your spatula.

15. Place the strawberry chocolate mousse cake in the fridge and chill for a minimum of 4 hours.

16. Once your mousse is fully set and chilled, start the ganache. Warm the heavy cream in the microwave on high until it is steaming for about 1 minute.

17. Place the chocolate in a heat-proof, small mixing bowl. Pour the warmed cream over the chocolate chips and let it stand for 5 minutes. After 5 minutes, whisk until smooth. Let the chocolate cool until it is slightly warm or at room temperature.

18. Gently spoon the ganache over the top of the cake and spread it evenly over the top using the back of the spoon—place in the fridge to chill and set for 20 minutes.

19. Once set, remove the springform pan and the parchment paper and eat immediately.

20. Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to three (3) days.

Yield: 1

Homemade Chocolate Strawberry Mousse Cake Recipe

Print

Homemade Chocolate Strawberry Mousse Cake Recipe. Learn how to make a rich chocolate strawberry mousse cake with this simple recipe. It is light, creamy, and delicious, perfect for celebrations or a special dessert!

Prep Time 35 minutes

Cook Time 15 minutes

Additional Time 5 hours

Total Time 5 hours 50 minutes

Ingredients

For the Crust

• 1½ cups Chocolate Cookie Crumbs
• 2 Tablespoons White Granulated Sugar
• 6 Tablespoons unsalted Butter, melted

For the Puree to be used in the mousse

• 16 ounces of Fresh Strawberries or Frozen Strawberries

For the Strawberry Mousse Filling

• 1½ cups of Strawberry Puree
• 2 Tablespoons Lemon Juice
• ¼ cup White Granulated Sugar
• 1 packet of Powdered Gelatin
• ¼ cup of Water
• 1 cup Heavy Whipping Cream, very cold

For the Ganache

• 1 cup of Semi-sweet Chocolate Chips
• ¾ cup of Heavy Whipping Cream

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. In a medium mixing bowl, stir together the chocolate cookie crumbs, sugar, and melted butter until the mixture is the consistency of wet sand.
4. Press the cookie mixture into the bottom of the springform pan using your fingers, the back of a spoon, or the bottom of a measuring cup.
5. Bake in a preheated 325°F oven for 12-15 minutes.
6. Remove the springform pan from the oven and set aside on a wire rack to cool completely.
7. To make the strawberry puree, place the fresh or frozen strawberries into a blender or food processor and blend until smooth. Pour the mixture through a sieve to remove the seeds. You should be left with 1 and 1/2 cups of puree.
8. In a medium mixing bowl, stir together the strawberry puree, lemon juice, and white granulated sugar. Let stand for 5 minutes, stirring periodically. You want the sugar to melt.
9. In a small mixing bowl, sprinkle gelatin over the water. Let stand for 5 minutes to bloom. After 5 minutes, place in the microwave and heat on high in 10-second increments until fully melted. You do not want any lumps in the gelatin.
10. Pour the gelatin mixture into the strawberry mixture and stir. Set aside for a minute.
11. In the bowl of your stand mixer, beat the heavy whipping cream until stiff peaks form. Start to whip the cream at a low speed and gradually increase the speed to avoid splatters. Be patient; this step takes 5-6 minutes to complete.
12. Add half of the strawberry mixture to the whipped cream and gently fold that half of the strawberry filling and the whipped cream by hand using a rubber spatula.
13. Add the remaining strawberry to the cream and gently fold in.
14. Cut strips of parchment paper approximately 2 inches wide and place them around the edge of the springform pan. This is just to help you remove it from the pan. You can also use acetate strips to do the job. Pour the mousse into the cooled chocolate crust and even it out using your spatula.
15. Place the strawberry chocolate mousse cake in the fridge and chill for a minimum of 4 hours.
16. Once your mousse is fully set and chilled, start the ganache. Warm the heavy cream in the microwave on high until it is steaming for about 1 minute.
17. Place the chocolate in a heat-proof, small mixing bowl. Pour the warmed cream over the chocolate chips and let it stand for 5 minutes. After 5 minutes, whisk until smooth. Let the chocolate cool until it is slightly warm or at room temperature.
18. Gently spoon the ganache over the top of the cake and spread it evenly over the top using the back of the spoon—place in the fridge to chill and set for 20 minutes.
19. Once set, remove the springform pan and the parchment paper and eat immediately.
20. Store leftovers covered with plastic wrap or in an airtight container in the fridge for up to three (3) days.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 378Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 57mgCarbohydrates: 40gFiber: 3gSugar: 32gProtein: 3g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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