Best Chocolate Mousse Cake

Recipe View Prepare the Crust: In a mixing bowl, combine chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly onto the bottom of a 9-inch springform pan. Arrange halved strawberries around the inner edge of the pan, cut-side facing the center, with pointed tips upwards. Set aside. (15 minutes)

Recipe View Create the Chocolate Ganache: Place semisweet chocolate chips in a blender. In a small saucepan, combine water and corn syrup. Bring the mixture to a boil over medium heat, then reduce heat and simmer for 1 minute. Immediately pour the hot liquid over the chocolate chips in the blender. Blend until smooth and glossy. Transfer the mixture to a mixing bowl and let it cool to room temperature. (20 minutes)

Recipe View Whip the Cream: While the chocolate mixture cools, pour 1 1/2 cups of heavy cream into a chilled mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. (5 minutes)

Recipe View Fold in the Mousse: Gently fold one-third of the whipped cream into the cooled chocolate mixture to lighten it. Then, carefully fold in the remaining whipped cream until the mousse is thoroughly combined and smooth. (5 minutes)

Recipe View Assemble and Chill: Pour the chocolate mousse into the prepared springform pan, smoothing the top with a spatula. The tips of the strawberries may extend slightly above the mousse. Cover the pan with plastic wrap, pressing it gently onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. (4 hours to overnight)

Recipe View Prepare the Whipped Cream Topping: Up to 2 hours before serving, pour the remaining 1/2 cup of heavy cream into a medium mixing bowl. Whisk until soft peaks form. Add the sugar and continue to whisk until stiff peaks form. (5 minutes)

Recipe View Garnish and Serve: Carefully remove the ring from the springform pan and place the cake on a serving plate. Pipe or dollop the whipped cream onto the top of the cake. Arrange the remaining halved strawberries artfully on top of the whipped cream. To serve, slice the cake into wedges with a thin, sharp knife, wiping the blade clean between each cut to ensure neat slices. (10 minutes)