Early in day or day ahead: Preheat oven to 350 degrees. Grease 10×3 inch springform pan. In 3-quart microwave-safe bowl, heat chocolate, butter, sugar, half and half, vanilla and salt until chocolate melts and mixture is smooth, stirring regularly.
In large bowl beat eggs slightly. Beat chocolate mixture into eggs; pour into springform pan. Cover bottom of pan with foil to prevent leakage.
Bake mousse cake 45 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool cake completely on rack. When cool, remove sides of pan. Wrap cake in plastic wrap and refrigerate at least 6 hours.
Prepare Chocolate Glaze. Spread warm glaze over top and down sides of cake. In small bowl, beat cream until stiff peaks form. Pipe cream around edge. Garnish with candy violets. Makes 16 servings.
6 oz. semi-sweet chocolate
2 tbsp. butter
3 tbsp. milk
2 tbsp. white corn syrup
In 2-quart microwave-safe bowl, heat chocolate pieces (1 cup) and butter until chocolate melts and mixture is smooth. Remove pan from heat and beat in milk and corn syrup. Serve cake at room temperature.