Source:

Harold

Serves/Makes:Makes about 12 servings.

Ingredients

• 1/4 tsp (1 ml) salt
• 1 1/4 stick and 1 tbsp (15 ml) margarine or butter
• 1 cup (225 ml) all purpose flour
• 6 lg eggs
• 1 pkg (12 oz) semi-sweet chocolate pieces (includes 1/2 cup (125 ml) for glaze)
• 1/4 cup (60 ml) milk
• 2 cups (475 ml) heavy or whipping cream
• *CHOCOLATE GLAZE:
• 1/2 cup (125 ml) chocolate pieces
• 1 tbsp (15 ml) butter or margarine
• 1 pt strawberries
• 1-1/2 tsp (7 ml) light corn syrup
• 1-1/2 tsp (7 ml) milk

Preparation

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

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