Saturday, February 11, 2012

Jane Austen Month, Day 13: Strawberry Chocolate Mousse Torte

Strawberries, and only strawberries could now be thought or spoken of. "The best fruit in England- everybody's favourite- always wholesome. These the finest beds and finest sorts, delightful to gather for one's self- the only way of really enjoying them."
-Jane Austen, Emma

I haven't the luxury of picking my own strawberries, but my local grocery store fills that void as best they can, and thank goodness! Without them, I couldn't bring you one of BeBookBound's best sweetheart recipes:

Our Strawberry Chocolate Mousse Torte is A perfect dessert for Valentine's Day, or any other day of year for that matter. I love this recipe for summertime as well because you don't even turn on an oven. Believe me when I say that this one fools foodies into thinking it took all day to make. But it is E-A-S-Y! Erika has a version of this that also involves a chocolate ginger cake layer (drool....) But this is SO much easier. Here it is:

Strawberry Chocolate Mousse Torte


  • 1 1/2 cups chocolate cookie crumbs
  • 4 tablespoons butter, melted
  • 2 pints fresh strawberries, halved
  • 2 cups Bittersweet chocolate chips
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 1/2 cups heavy whipping cream
  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1/2 teaspoon almond extract

  1. In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9 inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan; set aside.

2. Microwave water and corn syrup until it comes to a boil. Mix in the chocolate chips and stir until all melted. This should be reasonably cool at this point. If it's still hot, cool before next step.
See that chocolate starting to melt...

3. In a large mixing bowl, beat 1 1/2 c of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours. 

Starting to fold...
All folded in...

Start pressing down to fill in holes by strawberries

Oh no! Some of the strawberries are too tall! DON'T FREAK OUT! The whipped cream will cover this :)

4. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1 c cream to form soft peaks. Add sugar and almond extract. Beat to form stiff peaks. Remove side of pan. Place cake on serving plate. Spread whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

I used lime leaves to add some color to the platter.
Now let your camera go blurry as you try to save the torte from grabby little fingers. And fail. Luckily, my Valentine won't care that the strawberries are missing from the top :)

Linking Up:
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  1. I love your giant bottle of almond extract!! I need to get me one of those.

  2. This looks so amazing!! And I love that you can do it ahead of time - that's always nice! I shared this on my FB page - thanks for linking up!


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