Guilt-less Desserts & Treats for your Family

Chocolate Strawberry Mousse Cake


Sometimes I think I should just let the photos do the talking. No words, no rambling; just photos of drool worthy desserts. If there was ever a day to start it would be today with this Chocolate Strawberry Mousse Cake.

I know there are a lot of photos of this tasty and deceptively healthy Chocolate Strawberry Mousse Cake but there could have been more…way more. I culled the edited photos down from nearly 20, and I made this dessert 3 times and simply discarded some of the trial photos. This Chocolate Strawberry Mousse Cake is so good that it got an encore, which almost never happens at our house. Sure, we have our staples (like these cookies, muffins and summer treats) but the job of a food blogger is to create new recipes, not cook the same one over and over again. But this Chocolate Strawberry Mousse Cake was the exception…not that I was complaining!!

This Chocolate Strawberry Mousse Cake is a simple to make dessert that looks stunning thanks to the artsy strawberry placement. There’s a biscuit base, which I made using my Healthy Chocolate Tiny Teddies but you can sub in 200grams of other biscuits if you’d prefer. Then there’s Chocolate Mousse which has been adapted from my favourite Chocolate Ice Cream recipe. Finally there’s a layer of Chocolate Ganache, which if you were super hungry or had a case of the “too hards” can be left out without changing the taste of the Chocolate Strawberry Mousse Cake. When choosing your strawberries opt for fresh and small/medium sized. If you are using giant strawberries then they will be to tall for the mousse and you’ll end up with lumps in your ganache. You don’t have to arrange your strawberries OCD like either. Simply hulling and halving them and scattering them over the base would be fine (maybe even tastier as you may end up with a better strawberry to mousse ratio)

If you’ve never made a #crazyveggielady hidden veggie dessert then don’t be grossed out weirded out freaked out my the use of Sweet Potato in the Chocolate Strawberry Mousse Cake. The Sweet Potato is first baked until it becomes super mushy and then blended until you can’t see it any more. The trick to hiding veggies in desserts is to literally hide them. Blending a puree (especially with cocoa) removes any trace of vegetables and no one will be the wiser. Another tip is make this Chocolate Strawberry Mousse Cake a day or 2 ahead of serving. This will give the cocoa enough time to ‘take over’ the sweet potato flavour so that it is no longer evident. If you are concerned increase the sweetener to ½ Cup in the mousse and increase the gelatine to 2 ¼ teaspoons to compensate. The gelatine is used to make the mousse stable and able to be sliced. If you are making a vegan version just replace the gelatine with a vegan friendly substitute or make smaller serves in glasses/bowls (almost trifle like).

This Chocolate Strawberry Mousse Cake is part of my 2018 Mothers Day extravaganza, which has included these healthy Chocolate Cupcakes and this classic Apple Tea Cake.

Chocolate Strawberry Mousse Cake
Serves 12
This Chocolate Strawberry Mousse Cake is my family dessert! It's made with hidden sweet potato and lots of strawberries to make the perfect healthy chocolate treat.
Prep Time
30 min
Cook Time
20 min
Total Time
8 hr
Prep Time
30 min
Cook Time
20 min
Total Time
8 hr
Chocolate Strawberry Mousse Cake
  1. Chocolate Biscuit Base
  2. 300-500 grams Strawberries (small to medium sized best). Remove the green stems. Cut some in half and keep the rest whole.
  3. Chocolate Mousse
  4. Chocolate Ganache
Chocolate Biscuit Base
  1. 1/4 Cup Coconut Oil, slightly softned (not melted)
  2. 1/4 Cup Maple Syrup (Rice Malt Syrup or Honey can be substituted)
  3. 1 teaspoon Vanilla Extract
  4. 1/2 Cup minus 1 Tablespoon Arrowroot/Tapioca Flour
  5. 1/3 Cup Coconut Flour
  6. 3 Tablespoons Cocoa
  7. 1/4 teaspoon Bicarb Soda
  8. Dash Salt
  9. Extra, 1/4 Cup melted Coconut Oil
Chocolate Mousse
  1. 3/4 Cup cooked Sweet Potato puree (to cook a sweet potato; place a whole, unpeeled, sweet potato in a moderate oven and bake for 1 hour or until mushy inside. Peel the skin and remove the mushy insides)
  2. 3/4 Cup Cocoa or Cacao
  3. 1 1/2 Cups Coconut Cream (thick dairy cream can be substituted)- place an opened can of coconut cream/milk in the fridge overnight and spoon off the thickened cream to use.
  4. 1/3 to 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
  5. 4 teaspoons Vanilla Extract
  6. 2 teaspoons Gelatine in 1/4 Cup Boiling Water (increase to 2 1/4 if using 1/2 cup sweetener)
Chocolate Ganache
  1. 80 grams Chocolate
  2. 1/4 Cup Coconut Cream
  3. 1 teaspoon Vanilla Extract
  4. 2 teaspoons Coconut Oil
  1. 1/4 Cup Coconut Oil
  2. 1/4 Cup Cocoa
  3. 1 Tablespoons Maple Syrup
  4. 1 teaspooon Vanilla Extract
  5. Dash of Salt
Chocolate Strawberry Mousse Cake
  1. Remove the Biscut base from the fridge (it needs to be in the fridge for at least 2 hours).
  2. Arrange the cut strawberries around the edge of the tin (cut side out). Use the remaining strawberries to make circles in the tin or place randomly . I made 1 internal circle and had a few strawberries in the middle.
  3. Pour the chocolate mousse into the tin and over the strawberries. Give the tin a few taps on the bottom and sides to make sure the mousse has gone between the strawberries.
  4. Place the tin in the fridge for at least 4 hours (longer is fine)
  5. Remove the tin from the fridge and pour the ganache on top, spreading it to the edges.
  6. Place the Chocolate Strawberry Mousse Cake back in the fridge for at least 1 hour before serving.
  7. This Chocolate Strawberry Mousse Cake can be made up to 2 days ahead of serving.
  8. Between serves it needs to be kept in the fridge.
Chocolate Biscuit Base
  1. Put all the ingredients (except the extra coconut oil) into a blender/mixer and process until combined. Scrape the edges down to ensure that all the ingredients are incorporated.
  2. Alternatively use a bowl, a mixing spoon and some arm strength and mix until combined.
  3. Wrap the dough in plastic and leave at room temperature for 30 minutes to firm.
  4. Pre heat the oven to 180C/360F. Line and grease a large baking tray.
  5. Take 1 Tablespoon amounts of dough and form into balls. Place on the baking tray and flatten 1/2 way. Repeat until all the dough has been used.
  6. Place the tray in the oven and bake for 9-11 minutes
  7. Once the biscuits have cooled, mix/blend into pieces. Add the coconut oil and blend until combined.
  8. Take a 20cm/8 inch round spring form cake tin and line the bottom with baking paper (a normal cake tin can be used but extend the baking paper over the edges of the tin to ensure the cake can be removed).
  9. Press the crumbs int the base of the tin and flatten using a glass. Place in the fridge for at least 2 hours.
Chocolate Mousse
  1. Place all the ingredients (except the gelatin) into a blender and process until smooth.
  2. Place the boiling water in a heat proof bowl and add the gelatin. Whisk immediatley and stir until combined, making sure no lumps remain.
  3. Add the gelatin mixture to the chocolate mix and mix until combined.
  4. Use immediately.
Chocolate Ganache
  1. Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
  2. In a saucepan, over medium heat, bring the coconut cream to the boil.
  3. Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
  4. Allow to cool before using.
  5. If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
  6. Whisk gently until the lumps have broken and the ganache is smooth.
  1. Over a very low heat, melt the coconut oil. Add the maple syrup and vanilla extract and whisk until combined.
  2. Add the cocoa and whisk until combined and slightly thickened.
  3. Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)
Mummy Made.It - Gluten Free, Paleo Desserts

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