I find myself returning to this Chocolate Strawberry Mousse Cake every summer, right when the local strawberries are at their peak sweetness. It’s a dessert that feels incredibly special and decadent, yet it’s surprisingly straightforward to assemble in a home kitchen. My take: I prefer a dark chocolate around 70% cacao; its slight bitterness is the perfect counterpoint to the sweet strawberry mousse.
This cake is all about the contrast between the rich, intense chocolate mousse and the light, refreshing strawberry layer, all sitting on a crisp biscuit base. Because it’s a no-bake recipe, it’s perfect for warm days when you don’t want to turn on the oven. The chilling time does the hard work for you, creating clean, beautiful layers.
Mastering Mousse Consistency
Achieving a light, airy, yet stable mousse comes down to two things: temperature and technique. Always use well-chilled heavy cream and a cold mixing bowl; this helps the fat globules emulsify and trap air, creating more volume and stability. When you fold the melted chocolate or fruit puree into the whipped cream, use a gentle hand. Cut down through the middle of the mixture with a spatula and sweep it up the side of the bowl. This technique incorporates the ingredients without deflating the air you worked so hard to whip in. Finally, ensure your gelatin is fully bloomed and dissolved so it can provide a smooth, reliable structure.
Strawberry Selection Tips
The quality of your strawberries makes a significant difference here, as they are the star of the top layer. Look for ripe, fragrant berries that are firm to the touch and uniformly red, with no white or green spots near the stem. Smaller strawberries often pack a more concentrated, sweet flavor than larger ones, making them an excellent choice for the puree. For the garnish, select the most visually appealing berries. A good strawberry provides the right balance of sweetness and a slight acidity that cuts through the richness of the chocolate mousse beautifully.
Perfecting the Biscuit Crust
A great mousse cake needs a solid foundation, and this no-bake biscuit crust provides essential texture and flavor. To ensure it’s crisp, not crumbly or soggy, press the butter-coated crumbs firmly and evenly into the bottom of your springform pan. I use the flat bottom of a drinking glass to get a perfectly level, compact base. Chilling the crust while you prepare the mousse is a non-negotiable step; it solidifies the butter, which is the glue holding everything together. This simple step guarantees a clean slice and a satisfying crunch in every bite.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours (including chilling)
- Servings: 8-10
- Difficulty: Medium
Ingredients
For the Crust
- 120g (1 cup) biscuit cookies, crushed
- 57g (1/4 cup) unsalted butter, melted
For the Chocolate Mousse
- 225g (8 oz) dark chocolate, chopped
- 480g (2 cups) heavy cream, chilled
- 50g (1/4 cup) sugar
- 10g (1 tbsp) unflavored gelatin
- 60g (1/4 cup) cold water
For the Strawberry Mousse & Garnish
- 450g (1 lb) fresh strawberries, divided
- 50g (1/4 cup) sugar
- 240g (1 cup) heavy cream, chilled
- 5g (1 tsp) vanilla extract
Step-By-Step Instructions
- Prepare the Crust
In a medium bowl, combine the crushed biscuit cookies with the melted unsalted butter. Mix with a fork until all the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan. Use the bottom of a glass to compact the crust. Place the pan in the refrigerator to chill for at least 15 minutes.
- Bloom the Gelatin
Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it stand for 5 minutes without stirring. The gelatin will absorb the water and become rubbery—a process called blooming, which is essential for a smooth texture.
- Melt the Chocolate
Create a double boiler by setting a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until it is completely melted and smooth. Remove from the heat and set aside to cool for 5-10 minutes, until lukewarm.
- Make the Chocolate Mousse
In a large bowl, whip 480g (2 cups) of chilled heavy cream with 50g (1/4 cup) of sugar until soft peaks form. Gently fold about one-third of the whipped cream into the slightly cooled melted chocolate to lighten it, then fold this back into the remaining whipped cream. Microwave the bloomed gelatin for 5-10 seconds until liquid, then stir it into the mousse until fully incorporated.
- Assemble the First Layer
Pour the chocolate mousse over the chilled crust. Use an offset spatula or the back of a spoon to spread it into an even, flat layer. Return the cake to the refrigerator and chill for at least 2 hours, or until the mousse is firm to the touch.
- Prepare the Strawberry Mousse
Set aside about half of the strawberries for garnish. In a blender, puree the remaining strawberries with 50g (1/4 cup) of sugar and the vanilla extract until smooth. For a silkier mousse, pass the puree through a fine-mesh sieve. In a separate bowl, whip the remaining 240g (1 cup) of heavy cream to soft peaks. Gently fold the strawberry puree into the whipped cream until combined.
- Layer and Chill Again
Once the chocolate layer is set, carefully pour the strawberry mousse over it and spread into a smooth, even layer. Return the cake to the refrigerator to chill for another 2 hours, or until the entire cake is firm.
- Garnish and Serve
Slice the remaining fresh strawberries and arrange them on top of the cake. To release the cake, run a thin knife around the inside edge of the springform pan before unclasping the ring. For the cleanest slices, use a hot, dry knife. Serve chilled.
If you enjoy this dish, try our Triple Chocolate Mousse Layered Dessert for a perfect pairing or next-weeknight option.
Substitutions & Variations
- White Chocolate Twist: Replace the dark chocolate with an equal amount of high-quality white chocolate for a sweeter, creamier profile.
- Add Some Crunch: Sprinkle a thin layer of finely chopped pistachios or toasted almonds over the chocolate mousse before adding the strawberry layer for a delightful textural contrast.
- Different Berries: This recipe works beautifully with raspberries. Adjust the sugar in the puree based on the sweetness of your fruit.
Make-Ahead, Storage & Reheat
This cake is perfect for making ahead and can be prepared up to two days in advance. Cover it loosely with plastic wrap in the refrigerator, being careful not to let the wrap touch the surface. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as it can alter the delicate texture of the mousse upon thawing. Serve directly from the refrigerator for the best taste and firmest set.
Nutrition
- Serving Example: 1 slice (1/10 of cake)
- Per Serving: 450 calories, 6g protein, 30g fat, 40g carbs
- Per 100g: 300 calories, 4g protein, 20g fat, 26g carbs
Estimates only.
FAQ
Why did my chocolate mousse turn out grainy instead of smooth?
Graininess usually happens if the melted chocolate was too hot or too cold when mixed, causing it to seize. Let it cool slightly but remain fluid before folding it in.
My mousse seems too soft and didn't set firmly. What went wrong?
The most common issue is under-dissolved gelatin, which acts as the stabilizer. Ensure the gelatin blooms fully and dissolves completely into a warm liquid before adding.
What's the secret to a stable white chocolate mousse variation?
White chocolate has more cocoa butter and sugar, making it softer. Use a high-quality brand and ensure it is not overheated, as this will help it emulsify properly.
How do I keep the mousse light and airy instead of becoming dense?
The key is a gentle fold. Use a large spatula to carefully fold the whipped cream into the base in stages, which helps preserve the air bubbles you worked to create.
Is it okay to use frozen strawberries for the fruit puree layer?
Yes, but you must thaw them and drain away all excess liquid first. This prevents adding extra water to the puree, which can stop the mousse from setting correctly.
The recipe says not to freeze this cake. What happens if I do?
Freezing can cause ice crystals to form within the mousse. Upon thawing, these crystals melt and make the texture watery or grainy, ruining its delicate structure.
Can this recipe be doubled to make a larger cake for a crowd?
Yes, you can scale the ingredients up. Just be sure to use a larger bowl for folding to ensure you have enough room to gently incorporate the cream without deflating it.
How can I easily adapt the biscuit crust to be gluten-free?
This is a simple swap. Just replace the standard biscuits with an equal amount of your favorite gluten-free shortbread or vanilla cookies for a similar buttery base.
Equipment
- 9-inch springform pan
- Medium mixing bowl
- Small bowl
- Heatproof bowl
- Saucepan
- Blender
- Offset spatula
- Fork
- Refrigerator
- Drinking glass (for pressing crust)
Ingredients
- For the Crust
- 120 g (1 cup) biscuit cookies crushed
- 57 g (1/4 cup) unsalted butter melted
- For the Chocolate Mousse
- 225 g (8 oz) dark chocolate chopped
- 480 g (2 cups) heavy cream chilled
- 50 g (1/4 cup) sugar
- 10 g (1 tbsp) unflavored gelatin
- 60 g (1/4 cup) cold water
- For the Strawberry Mousse & Garnish
- 450 g (1 lb) fresh strawberries divided
- 50 g (1/4 cup) sugar
- 240 g (1 cup) heavy cream chilled
- 5 g (1 tsp) vanilla extract
Instructions
- Combine crushed biscuit cookies and melted unsalted butter in a medium bowl and mix until evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of a greased 9-inch springform pan and compact with the bottom of a drinking glass.
- Chill the crust in the refrigerator for at least 15 minutes.
- Sprinkle gelatin evenly over cold water in a small bowl and let stand for 5 minutes to bloom.
- Set up a double boiler and melt the chopped dark chocolate until smooth; remove and cool until lukewarm.
- Whip 480g chilled heavy cream with 50g sugar until soft peaks form in a large bowl.
- Gently fold one-third of the whipped cream into the lukewarm melted chocolate, then fold the mixture back into the remaining whipped cream.
- Microwave the bloomed gelatin for 5–10 seconds until liquid and stir it into the mousse until fully combined.
- Pour the chocolate mousse over the chilled crust, spread evenly, and chill for at least 2 hours until firm.
- Reserve half of the strawberries for garnish, then puree the remaining strawberries with 50g sugar and vanilla extract until smooth; optionally pass through a sieve for a silky texture.
- Whip 240g chilled heavy cream to soft peaks and fold the strawberry puree into the whipped cream until combined.
- Pour the strawberry mousse over the set chocolate layer, spread evenly, and chill for another 2 hours until the entire cake is firm.
- Slice the reserved strawberries and arrange them on top of the cake.
- Run a thin knife around the springform pan edge to release the cake before unclasping the ring.
- Slice cleanly using a hot, dry knife and serve chilled.
