Strawberry chocolate mousse cake

    4 hours 45 min

    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.

    165 people made this

    Serves: 12 

    • 100g chocolate biscuits, crushed
    • 3 tablespoons butter, melted
    • 700g fresh strawberries, halved
    • 325g dark chocolate chips
    • 120ml water
    • 2 tablespoons golden syrup
    • 500ml whipping cream
    • 1 tablespoon caster sugar

    Prep:45min  ›  Extra time:4hr chilling  ›  Ready in:4hr45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (130)


    Delicious simple dessert. I used plain hobnobs. I didn't put cream on the top as it was rich enough as it was. Will definitely make it again.  -  05 Jul 2013


    I feel guilty writing a review, because I cheated on the recipe so much that what I came out with was a completely different recipe. But the inspiration and the results I got were such a success! I made a graham cracker crust with 1 1/2 cups (or 1 individual package of whole crackers) graham cracker crumbs, 1/3 cup powdered sugar, and 1/3 cup melted butter, mixed and pressed flat into a 9 inch springform. Did the strawberries as directed, being careful to cut the bottoms at a slight angle to they pressed flat againt the pan sides. Then (forgive me Eleanor) I am so lazy that I just used two boxes of packaged mousse mix instead of making my own. It pulled away from the sides of the pan perfectly, and was georgeous! Got tons of oohs and aahs. It was light and cool and perfect. Later I did it with fresh raspberries, which I think might be even better. Thank you so much for such a wonderful and impressive dessert idea!  -  19 Jun 2005  (Review from Allrecipes US | Canada)


    Best dessert I have ever made!!! Very easy and absolutely beautiful. Only changes I made were to use 1 1/2 cups oreo cookie crumbs and 4 1/2 tbles butter for the crust so it would not break up when being cut. I put parchment paper on bottom of pan and that made it easy to slide onto serving plate. YOu must try..will NOT be disappointed.  -  13 Oct 2007  (Review from Allrecipes US | Canada)