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1
In 2 quarts (1900 ml) pan over medium heat, heat salt, 1/2 cup (125 ml) (1 stick) butter,
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2
and 1 cup (225 ml) water until butter melts and mixture boils.
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3
Remove from heat and vigorously stir in flour all at once until mixture forms a ball and leaves sides of pan.
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4
Add 4 eggs to mixture one at a time, beating well after each addition, until mixture is smooth and satiny.
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5
Cool slightly.
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6
Preheat oven to 400 degrees (200 C.).
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7
Lightly grease and flour large cookie sheet, using a 7 inch plate as guide, trace a circle in flour on cookie sheet.
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8
Drop batter by heaping tbsp into 12 mounds, inside circle, to form
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9
a ring.
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10
Bake 40 minutes or until golden.
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11
Turn off oven; let ring remain
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12
in oven 15 minutes.
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13
Remove and cool on cookie sheet on wire rack.
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14
In heavy 3 quarts (2850 ml) pan over low heat, heat 3/4 package (1 1/2 cups) chocolate pieces (keep remaining 1/2 cup (125 ml) for glaze) with milk, and 2 tbsp (30 ml) butter (1/4 stick), stirring occasionally until smooth.
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15
Add 2 eggs, one at a time, stirring mixture constantly with wire whisk.
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16
Continue stirring, about 5 minutes, until mixture thickens slightly.
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17
Remove from heat and let cool at room temperature, about 1 hour.
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18
When mixture is cool, in large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
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19
Gently fold in to chocolate mixture, half at a time, until blended.
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20
With long serrated knife, cut cooled ring horizontally in half.
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21
Spoon chocolate mousse into bottom of ring, replace top and refrigerate.
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22
Prepare chocolate glaze, spoon over ring and garnish center with strawberries.
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23
In 1 quart (950 ml) pan over low heat, heat the 1/2 cup (125 ml) chocolate pieces with 1
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24
tablespoon butter, 1-1/2 tsp (7 ml) milk and 1-1/2 tsp (7 ml) light corn
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25
syrup until smooth, stirring constantly.
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26
Drizzle over the crust.
