Strawberry Chocolate Mousse Cake

Description

 * Makes 12 servings

Ingredients

 * 1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
 * 3 tablespoons melted butter or margarine
 * 2 pint baskets California strawberries, stemmed and halved
 * 2 cups (12 ounces) semisweet chocolate chips
 * ½ cup water
 * 2 tablespoons light corn syrup
 * 2½ cups whipping cream, divided
 * 1 tablespoon sugar

Directions

 * 1) In bowl, mix crumbs and butter to blend thoroughly.
 * 2) Press evenly onto bottom of 9-inch spring-form pan.
 * 3) Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan; set aside.
 * 4) Place chocolate chips in blender container.
 * 5) In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute.
 * 6) Immediately pour over chocolate chips and blend until smooth.
 * 7) Cool to room temperature.
 * 8) Meanwhile, in large mixer bowl, beat 1½ cups of the cream to form stiff peaks.
 * 9) With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly.
 * 10) Pour into prepared pan; level top. (points of strawberries might extend above chocolate mixture)
 * 11) Cover and refrigerate 4 to 24 hours.
 * 12) Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks.
 * 13) Add sugar; beat to form stiff peaks.
 * 14) Remove side of pan; place cake on serving plate.
 * 15) Pipe or dollop whipped cream onto top of cake.
 * 16) Arrange remaining halved strawberries on whipped cream.
 * 17) To serve, cut into wedges with thin knife, wiping blade between cuts.