Strawberry Chocolate Mousse Cake

Step 1
In a bowl, mix crumbs and melted butter to blend thoroughly. 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 sides against the ring of the pan; set aside.

Step 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.

Step 3
While chocolate cools, whip 1 1/2 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.

Step 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.

Step 5
Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup cream to form soft peaks. Add sugar. Beat to form stiff peaks.

Step 6
Remove the ring of the springform pan and place cake on a serving plate. Pipe or dollop whipped cream onto the top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with a thin knife, wiping the blade between cuts.