Strawberry Chocolate Mousse Cake
 
Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar 

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 
9-inch springform or cheesecake pan. Stand strawberry halves, touching, 
side-by-side,
pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, 
mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour 
over
chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff 
peaks.
With rubber spatula, fold cooled chocolate into whipped cream to blend 
thoroughly.
Pour into prepared pan; level top. (Points of strawberries might extend above 
chocolate
mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream
to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; 
place
cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped
cream onto top of cake. Arrange remaining halved strawberries on whipped cream. 
To serve, cut into wedges with knife, wiping blade between cuts.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Need some new desserts?  

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