Reviewed: Sep. 16, 2009

I made this cake for valentines day a year or two back and everyone who had the fortune to get a peice asks for me to make it for every occasion. Delicious!

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Lanie

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Reviewed: Jul. 26, 2009

I've made this recipe with both raspberries and strawberries, both are equally delicious! It's an easy, elegant dessert.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 24, 2009

I made this for my book club. It was a big hit. This is a beautiful dessert that is nearly effortless to make. Big bang for you buck you will hear lots of "Wow! You must have spent all day on this." I usually make this the day before I serve it because it does take time to set. I've made this twice. Once with the cookie crust and once with a brownie crust. It was awesome both ways. I'm thinking of trying this with peanut butter chips and maybe a nutter-butter crust for a peanut butter version of the same dessert.

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Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 11, 2009

Followed instructions exactly using chopped gourmet dark chocolate in place of the chips, and this turned out fantastic! Delicious and rich, something you would expect from an upscale restaurant or much more complicated recipe.

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R.Osmun

Cooking Level: Expert

Home Town: Gardner, Kansas, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Jul. 8, 2009

Simple, delicious, yet impressive dessert. Everyone loved it. Definitely will make again.

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SAMAGGIE

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

I slightly increased the measurements as I only have a 10 inch spring form pan, but this was very good. Everyone enjoyed it, it had a very rich texture and flavout. Definitely will make this again. I want to try it with white chocolate and raspberries....

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kitty

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Reviewed: Jun. 2, 2009

I've made this cake twice now, both times using a brownie crust. The first time I substituted milk chocolate chips. The second time I used the semi sweet. Both cakes were equally delicious! This cake is easy and impressive. But, due to the short shelf life of strawberries should definitely be enjoyed in a day or two for best quality.

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 29, 2009

i used mini chocolate chips and it melted really well. i did bake the crust at 350 degrees for 7 minutes and that was perfect. very easy to make and looked great. but the mousse texture was really strange - my husband said it was gritty-like. i thought it was a starchy texture or something - hard to describe. and the topping didnt have a whole lot of taste, but yet i think it's needed for the cake just to even out the mousse.

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zacody2

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Reviewed: Apr. 15, 2009

the picture on here is the cake that made i helped make with my friend kami.and i am making in now with her.haha it is so amazing and anyone who likes chocolate should try this cake i cant wait to eat it again.it is so amazing and yummy.=]

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sami15

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Reviewed: Apr. 2, 2009

I made this for a birthday at work. It was very good and got a lot of compliments. I, personally, thought the mousse was slightly on the bitter side and would be better with milk chocolate chips instead of semi-sweet. The strawberries offset this some. I'll try milk chocolate or maybe white chocolate next time. I skipped the blender step as someone recommended and just poured the water/syrup mixture over the choc chips in a bowl - worked out fine. Oh, I also used the brownie crust as another reviewer mentioned. Was fabulous!

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SHANNYHO

Cooking Level: Intermediate

Home Town: Turrell, Arkansas, USA

Living In: Southaven, Mississippi, USA

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Reviewed: Mar. 23, 2009

This was good. Maybe it's just me (I'm not a chocolate fanatic), but it was just so rich and chocolately. My family loved it, so it's probably just my personal preference for more fruit than chocolate. It was easy to make but looked like it took a long time to put together. I did use a pre-made chocolate cookie pie crust since I don't have a Springform pan. If you decide to go with the pie crust too, you could absolutely cut the chocolate mousse ingredients by half and still have enough. My pie was overflowing with the mousse, and I didn't even use all that the recipe had called for. I couldn't put the lid back on the pie.

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falon_17

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Reviewed: Mar. 16, 2009

Very easy to make

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Tracy

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Reviewed: Mar. 14, 2009

I used crushed chocolate graham crackers for the "crust." I did not have a springform pan so I used a circular cake pan. This is very rich, creamy, and chocolatey, but the strawberries balance out the intensity of the chocolate! Yumm!

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MuffinPuffin317

Cooking Level: Beginning

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Reviewed: Feb. 18, 2009

If you are a person who thinks there's no such thing as too much chocolate, you will probably like this cake. Not having had too many chocolate-mousse-type desserts before, I didn't know exactly what to expect. I found it was very, very rich. Too rich and too chocolate-y for me. That could partially be because I only had 1/2 cup regular chocolate morsels and had to use semi-sweet dark chocolate morsels for the rest. I just thought it was too much of all the same flavor and same consistency in this dessert.

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chambma

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Reviewed: Feb. 16, 2009

Made this for Valentines Day and instead of using a springform pan I used a mini heart shape pan which made 12. Wow this was good but very sweet, it could be that I used mini chocolate chips but I don't think that it why. There is one step that I would do without though, and that is there really is no need for the blender. All you really need to do is put the chips in a bowl and pour the hot ixture over it to melt. This is how you do it to make a ganache. I wastes alot of chocolate as i couldn't get it all out of the blender. I would make it again but with less chocolate or even maybe try it with white chocolate hmmmm that sounds good

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 11, 2008

Great recipe have made several times and love it !!!!

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I love to cook

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Reviewed: Aug. 20, 2008

The mousse is so easy, the pie was great. My husband likes the mousse just by itself in a bowl with a spoon! Yummy and so easy! I have been looking for a good mousse recipee without raw egg! Thank you!

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oneartistcooking

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Reviewed: Aug. 6, 2008

I discovered this recipe a couple of years ago and have been making it for summer birthdays since. It is incredibly easy, rich and creamy! (a little messy in the preparation -though it could be the cook) Every time I serve it, it lasts approximately 2 minutes - never any leftover (bummer!) I have passed this along to MANY people.

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grlzmom

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

When Cyndi Marker my co-worker made this for me on my Birthday I can honestly say it was the best gift I received in a long time. Fresh, rich with a natural taste.

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amaj

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Reviewed: Jul. 14, 2008

I made this recipe for guests. All five guests did not like this recipe. The reasons were that the recipe was too rich, dry, and was not creamy like a mousse should be. I wanted to make an impression with my dessert, but, instead, the majority of the dessert remained on their plate. I want to be honest because I pick and choose my recipes by the ratings. I noticed this recipe has many good ratings. I followed the recipe exactly as written.

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buddy0

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Strawberry Chocolate Mousse Cake

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