About this recipe:An irresistible combination of chocolate mousse and fresh strawberries, This makes a delicious summer dessert for a dinner party. Use any kind of crushed biscuits as your base...shortbread, hobnobs, digestives, etc.
100g chocolate biscuits, crushed
3 tablespoons butter, melted
700g fresh strawberries, halved
325g dark chocolate chips
2 tablespoons golden syrup
500ml whipping cream
1 tablespoon caster sugar
Method Prep:45min › Extra time:4hr chilling › Ready in:4hr45min
In a bowl, mix biscuit crumbs and butter thoroughly. Press evenly onto bottom of 23cm cheesecake or springform cake tin. Stand strawberry halves side-by-side, pointed ends up, against the side of the tin; set aside.
In small saucepan over medium heat, mix water and golden syrup. Bring to the boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, whip the cream until stiff. Set 1/3 of it aside to cover top of cake later. Gently, fold the rest of the cream into the cooled chocolate until blended. Pour into cake tin, levelling out the top. The tip of the strawberries might be seen above the chocolate mixture but they will be covered with cream at a later stage. Cover and refrigerate for 4 to 24 hours.
Before serving, remove from the tin. Place cake on serving plate. Pipe or dollop whipped cream on top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with sharp knife, wiping blade between cuts.