Serves: 12
Total Calories: 373
In a 9-inch springform pan, mix the cookie crumbs and butter thoroughly. Press evenly into the bottom of the pan. Stand strawberry halves around pan, touching, side by side, pointed ends up, with cut sides against the side of pan. Set aside. Place chocolate chips, corn syrup, and orange liqueur in bowl. Microwave for 1 minute or until the mixture is smooth when stirred. Beat 1 1/2 cups of cream until it forms stiff peaks. Fold the cooled chocolate mixture into the cream. Pour into strawberry-lined bowl. Refrigerate. When ready to serve, unmold the dessert and whip the remaining cream with 1 tablespoon powdered sugar. Arrange cream on top of dessert and top with the remaining strawberries.
This Strawberry Chocolate Mousse Cake recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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