Chocolate Covered Strawberry Mousse Cake

Is it really Valentine’s Day  without Chocolate Covered Strawberries?

Introducing Chocolate Covered Strawberry Mousse Cake!
Deep rich chocolate mousse with a whole strawberry hiding inside!

At first glance this may seem like a daunting project.

But believe me it’s actually really simple!

Vegan chocolate mousse is so easy to make with just 5 ingredients and it sets in minutes!

Homemade Vegan Whipped Cream or your favorite store bought variety will all be fine here!

Notes for Success

Originally I was using agar in the mousse recipe as shown in the video
But chocolate mousse is the most stable mousse and really does not need the added ingredient 

Make it Gluten Free simply by using a 1:1 GF Baking Blend in the chocolate cake recipe!

Whipped Cream options are aplenty nowadays and I have several for you to choose from
In the video you see I am using coconut milk cans that have been refrigerated
Whichever you choose be sure to have 1 cup total whipped volume to fold into the mousse

Using a jumbo muffin tin for the molds rather than spending tons of money on expensive metal cake rings.
However you will need some acetate cake strips for easy clean removal and for that smooth finished look
Be sure to watch the video to see how to set up this project before beginning

WATCH HOW TO MAKE THESE MOUSSE CAKES

Chocolate Covered Strawberry Mousse Cake

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Prep Time 1 hour hr 40 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 8

Ingredients

  

1x2x3x

• ½ Recipe Chocolate Cake
• ½ Recipe Vegan ganache

Chocolate Mousse:

• 8 ounces Semi Sweet Vegan Chocolate 226g
• 4 Tbs Strong Brewed Coffee 60ml
• 1½ cup Vegan Whipped Cream
• ½ cup Aquafaba 118ml

Optional garnishes:

• ½ cup Cocoa powder for dusting
• 12 Fresh Strawberries

Instructions

 

• If you are using the coconut milk cans for the whipped cream remember to refrigerate your coconut milk overnight before beginning, otherwise choose your favorite store brand whipped cream or my recipe linked above in the notes for success section *You will need 1½ cups total volume of fully whipped cream
• Prepare the chocolate cake recipe & then bake the batter into a 1/4 sheet pan that has been greased & parchment lined. This size cake should only take about 15- 18 minutes at 350℉~ Check with a toothpick in the center to make sure it is done
• While the cake is baking prepare the ganache recipe as shown on that recipe
• Next prepare your the cupcake molds (8 cavities) with the acetate cake strips as shown in video
• Cut the cooled cake into discs with a cookie cutter that is the exact same size as the cupcake molds
• Insert the cake discs into the bottom of each one then dip 8 whole, clean strawberries into the ganache, covering almost all the way to the tops, refrigerate to set
• Next prepare the chocolate mousse by melting the vegan chocolate in a large mixing bowl over a double boiler or in the microwave.
• Whip the vegan whipped cream to medium peaks & reserve then also whip the aquafaba to firm peaks
• Next add the hot coffee to the chocolate & whisk vigorously to smooth
• Fold (whisk) in the whipped cream, then fold in the whipped aqaufaba last.
• Quickly portion into your prepared molds & plunge a dipped strawberry into each one then refrigerate to set.
• Unmold by rolling off the acetate strip carefully then sprinkle with cocoa powder, decorate with the reserved ganache & a sliced strawberry for garnish!

Video

Notes

Be sure to read all the notes for success above this recipe

Storage Mousse cakes must be kept refrigerated at all times & will stay fresh for up to 5 days in an airtight container in the refrigerator **fresh strawberry garnish will wilt after 1-2 days

** Because of the fresh strawberry inside, I do not freeze these cakes, the strawberry will be mushy & soggy on the thaw. If you LEAVE OUT the strawberry inside and just make mousse cakes, you can freeze these for up to 1 month

Tried this recipe?Let us know how it was!