Preheat the oven to 400°F.
Lightly grease and flour a cookie sheet.
Using a 7-inch plate as a guide, trace a circle in flour on the cookie sheet.
Prepare the basic choux pastry.
Drop the choux pastry batter by heaping tablespoons into 12 mounds, inside circle, to form a ring.
With a moistened finger, smooth the tops.
Bake for 40 minutes, or until golden.Turn off the oven; let the ring stand in the oven 15 minutes.
Remove the ring from the oven; cool on the cookie sheet or a 'rack.Meanwhile, prepare the chocolate mousse filling: In a heavy 3-quart saucepan, heat 1 1/2 cups of the semisweet chocolate pieces (reserve remaining 1/2 cup for glaze), 1/4 cup milk (reserve the remaining 1 1/2 teaspoons for the glaze), and 2 tablespoons of the margarine (reserve the remaining 1 tablespoon for the glaze) over low" heat, stirring occasionallv, until smooth.
Add the eggs, one at a time, stirring constantly with a wire whisk.
Cool.
In a large bowl, with a mixer at medium speed, beat the cream until stiff peaks form.
With a rubber spatula, fold the whipped cream into the cooled chocolate mixture, half at a time, until blended.
With a long serrated knife, cut the cooled ring horizontally in half.
Spoon the chocolate mousse filling into the bottom of the ring.
Replace the top of the ring.
Refrigerate until readv to serve.
In a heavy 1 -quart saucepan, heat the reserved 1/2 cup semisweet chocolate pieces, the remaining 1 tablespoon margarine, 1 1/2 teaspoons milk, and the light corn syrup over low heat, stirring occasionally, until smooth.
Spoon the glaze over the ring.
Fill the center of the ring with strawberries, if desired.