Why choose just one dessert this Valentine’s Day when you could have three? Have your cake and eat it too with this decadent chocolate and strawberry dessert. With a homemade Oreo crust, fluffy chocolate mousse, and rich chocolate ganache, this dessert was made for chocolate lovers. If you’re truly looking to impress with the sweetest Valentine’s Day treat this holiday, you can’t go wrong with this impressive layered cake.
How to make a chocolate mousse cake:
— The crust. First steps first: our mousse cake needs a base. We went with a homemade Oreo crust for this recipe, but if you prefer, you can also buy a pre-made Oreo crust if you’re low on time.
— The mousse. If you’ve never made chocolate mousse before, no stress—it’s not as difficult as you may think. In this recipe, our mousse is created from mixing melted chocolate with gelatin (to ensure our cake holds its shape), then folding in whipped cream. Need more mousse in your life? Check out our recipe for perfect chocolate mousse!
— The chocolate ganache. Only two ingredients are required to make chocolate ganache: heavy cream and melted chocolate chips. We topped ours with chocolate shavings for added presentation and texture, but feel free to skip if you prefer.
What chocolate should I use?
Semisweet is our preferred choice in this recipe. It’s the perfect balance of sweet and slightly bitter that we crave in chocolate mousse.
Can I make this ahead of time?
Absolutely! Because the mousse needs time to set, you can prepare it a day in advance, then wrap tightly and store in the fridge. When you’re ready to serve the next day, prepare your crust and ganache and assemble.
Made this? Let us know how it went in the comments below!
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 6 hrs 30 mins
- Cal/Serv:
- 1196
Ingredients
For the crust
Cooking spray, for pan
- 24
Oreos, crushed
- 6 tbsp.
butter, melted
Pinch kosher salt
For the chocolate mousse
- 2 tsp.
gelatin
- 2 1/2 tbsp.
cold water
- 2 1/4 c.
semisweet chocolate chips
- 3 c.
heavy cream, divided
- 1/2 c.
powdered sugar
- 2 qt.
strawberries, stems removed
For the ganache topping
- 2/3 c.
heavy cream
- 2 c.
semisweet chocolate chips
chocolate shavings
Directions
- Step 1Make crust: Grease an 8" springform pan with cooking spray. In a large bowl, combine crushed Oreos, melted butter and salt. Press mixture into pan and set aside.
- Step 2Make chocolate mousse: In a small bowl, combine gelatin and water and let sit for 5 to 10 minutes. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and stir until completely dissolved. Pour mixture over chocolate chips and whisk until chocolate is melted. Let mixture cool, stirring occasionally.
- Step 3In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat remaining 2 cups cream with powdered sugar until stiff peaks form. Stir in about 1/4 cup of whipped cream into melted chocolate mixture. Then gently fold in the remaining whipped cream until fully incorporated.
- Step 4Spread a thin layer of mousse over crust. Cut in half as many strawberries as necessary to press around the inside edge of the pan, then place whole strawberries inside, stemmed side down.
- Step 5Transfer remaining mousse to a piping bag and fill in all the gaps between strawberries, then spread mousse over strawberries, creating a flat top. Refrigerate until set, about 4 to 6 hours.
- Step 6Make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate chips in a heatproof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
- Step 7Refrigerate ganache until slightly thick, 15 minutes, and spread over mousse. Sprinkle chocolate shavings on top.
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