Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons butter , melted
• 2 pintss halved fresh strawberries , divided
• 2 cups semisweet chocolate chips
• 0.5 cups water
• 2 tablespoons light corn syrup
• 2.5 cups heavy cream , divided
• 1 tablespoon white sugar

Instructions

1. 1 Mix cookie crumbs and melted butter together in a bowl until well blended; press evenly onto the bottom of a 9-inch springform pan. Arrange some strawberry halves around the pan side-by-side, pointed tips up, with cut side against the ring of the pan; set aside.
2. 2 Place chocolate chips in a blender. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature.
3. 3 While chocolate cools, whip 1 ½ cups cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in remaining whipped cream until mousse is thoroughly blended.
4. 4 Transfer mousse into the prepared pan and smooth the top. The tips of the strawberries might extend above chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours.
5. 5 Up to 2 hours before serving, whisk remaining 1/2 cup cream in a medium mixing bowl until soft peaks form. Add sugar and continue to beat until stiff peaks form.
6. 6 Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream on top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.

Nutrition per serving