Description
This Chocolate-Dipped Strawberry Mousse Cake features a buttery graham-cracker crust, a light and airy strawberry mousse layer, and a glossy dark-chocolate drip—perfect for celebrations or a cozy dessert night. Even beginners can feel confident making it and sharing with loved ones.
Ingredients
Scale
- 1½ cups graham cracker crumbs – forms the buttery crust base
- ¼ cup granulated sugar – sweetens and helps set the crust
- 6 Tbsp melted butter – binds crumbs and gives richness
- 2 cups fresh strawberries, hulled – fresh flavour and colour for the mousse
- ⅓ cup granulated sugar – sweetens the strawberry layer
- 2 Tbsp water – aids in cooking the strawberries
- 1 Tbsp lemon juice – brightens the strawberry flavour
- 1 Tbsp gelatin powder – helps the mousse set properly
- 1½ cups heavy cream – whipped to add air and lightness
- ½ cup powdered sugar – sweetens whipped cream and stabilizes it
- 1¼ cups dark chocolate chips – melts into the decadent drip layer
- 2 Tbsp coconut oil – smooths the chocolate for pouring
- Fresh strawberries – garnish
- Shaved chocolate – garnish
Instructions
- Preheat the oven to 350°F (175°C). Press the graham cracker crumb mixture (crumbs + sugar + melted butter) into a springform pan, bake 10 minutes, and allow to cool completely. Tip: Letting the crust fully cool prevents the mousse from melting or softening when you pour it on.
- In a saucepan combine strawberries, sugar, water and lemon juice. Cook until the berries become soft and syrupy, then blend until smooth. Tip: If you want an ultra-smooth mousse, strain the purée to remove seeds.
- Sprinkle gelatin powder over the warm strawberry purée and stir until dissolved; set aside to cool slightly. Tip: Make sure the purée is warm—not hot—when adding gelatin so it activates properly without clumping.
- In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Tip: Cold cream whips faster and holds its shape beautifully.
- Gently fold the whipped cream into the strawberry-gelatin mixture until the mixture is light, airy, and evenly pink. Tip: Avoid stirring vigorously—folding keeps the mousse fluffy.
- Pour the mousse over the cooled crust and refrigerate for at least 4 hours, or until fully set. Tip: For the cleanest layers, chill overnight if you have time.
- Melt dark chocolate chips and coconut oil together until smooth and glossy. Tip: Use short intervals in the microwave to prevent chocolate from overheating and seizing.
- Pour the chocolate mixture over the chilled mousse cake, allowing it to drip naturally over the edges for that elegant, bakery-style finish. Tip: Make sure the mousse is cold before pouring the chocolate so it sets quickly and cleanly.
- Chill the cake for 20 minutes after the drip, then garnish with fresh strawberries and chocolate shavings before slicing into the cake. Tip: For clean slices, run a sharp knife under hot water and wipe dry, then slice straight down.
Notes
- Best if chilled at least 4 hours; for best results, chill overnight.
- Use a springform pan or removable cake ring for easy unmoulding and clean edges.
- If strawberries are out of season, you can swap with raspberries—but flavour will vary.
- For Valentine’s Day or a special occasion, add edible gold leaf or extra garnish for flair.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cake, Mousse Cake
- Method: Bake crust, cook strawberry purée, whip cream, assemble and chill
- Cuisine: American (home-style dessert)
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: ≈ 20 g
- Sodium: estimate based on ingredients
- Fat: ≈ 28 g
- Saturated Fat: estimate high (from cream & chocolate)
- Unsaturated Fat: estimate moderate
- Trans Fat: 0 g (approx.)
- Carbohydrates: ≈ 32 g
- Fiber: ≈ 2 g
- Protein: ≈ 5 g
- Cholesterol: estimate based on heavy cream & butter