Ingredients:
2 cups fresh strawberries (or frozen, thawed)
¼ cup sugar
1 tbsp lemon juice
1 cup cold heavy cream
2 tsp gelatin + 2 tbsp water
Instructions:
Blend strawberries + sugar + lemon juice into purée.
Heat gently until warm (don’t boil).
Dissolve gelatin in the water, microwave 10 seconds, stir into purée.
Let cool to room temp.
Whip cream until thick and fluffy.
Fold whipped cream into the strawberry mixture.
3) Assembly
Place the chocolate cake in a springform pan.
Pour strawberry mousse over the cake.
Smooth the top.
Refrigerate 4–6 hours or overnight until firm.
4) Chocolate Ganache
