Chilling Time: 6 hr
Cooking Time: 10 min
What You'll Need:
3 cups finely crushed chocolate graham crackers
1/2 cup (1 stick) butter, melted
4 egg yolks
3 cups semisweet chocolate chips
2 cups (1 pint) heavy cream
1/3 cup confectioners' sugar
In a medium bowl, combine crushed graham crackers and butter; mix well. Press into a 9-inch springform pan, covering bottom and sides to form a crust. Chill until ready to use.
In a small bowl, beat eggs and egg yolks; set aside. In a medium saucepan, melt chocolate chips over low heat, stirring constantly. Slowly add egg mixture, quickly whisking until well blended. Remove from heat; set aside to cool slightly.
Meanwhile, in a medium bowl with an electric mixer on medium speed, beat heavy cream until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
Fold whipped cream into the slightly cooled chocolate mixture until well blended. Spoon into prepared crust; cover and chill at least 6 hours, or until firm.
Top with whipped cream and chocolate covered strawberry.