In small saucepan over high heat bring water and sugar to boil, stirring. Reduce heat; simmer 1 minute. Combine chocolate pieces and sugar mixture in blender of food processor fitted with metal blade; whirl until cool to room temperature.

In medium bowl beat 3/4 cup of the cream to form stiff peaks. With rubber spatula fold chocolate mixture into cream, blending thoroughly. Cover and freeze until firm, at least 6 hours.

In blender or food processor combine strawberries with the remaining cream and creme de cacao; whirl until smooth. Cover and chill. To serve, pour equal amounts of the strawberry sauce into 6 dessert dishes and add scoops of the chocolate mixture. Note: Mousse can be prepared a day or two in advance.

Recipe Courtesy of The California Strawberry Commission.