Preheat oven to 350 degrees (F). Grease a 10-inch springform pan.
Heat all ingredients, except the eggs, in a heavy saucepan over low heat until chocolate is melted, stirring frequently.
Whisk eggs in separate bowl then slowly beat the chocolate mixture into eggs.
Pour batter into prepared springform pan. Bake 45 minutes, or until center looks set.
Cool cake completely, then remove sides and chill 6 hours or longer.
Heat 1 cup of heavy cream just until steaming. Don't boil.
Pour over the chocolate pieces and stir until completely smooth.
Pour melted chocolate mixture over chilled cake and return to refrigerator until ganache is set.
Dip a sharp knife into hot water and dry before slicing into mousse cake. Repeat with each cut.
To make decorated star toppings, trace star shape patterns onto a piece of white paper. Place parchment paper over the patterns and tape edges to secure. Warm 1/4 cup chocolate pieces or candy melts in microwave just until they melt. (Stir often and don't overheat.) Place in a piping bag (or ziplock bag) and snip a small opening. Pipe chocolate over the star patterns onto the parchment paper. Allow to completely harden then peel off from parchment paper. Place 1/8 teaspoon gold (or silver) luster dust in a small dish and add a few drops of vodka to make a paste. (100 proof vodka works best.) Using a food-safe brush, paint the flat side of the stars with the mixture. Once the stars have dried, position on top of the ganache before it cools. I also used silver dragees and edible gold star sprinkles to complete the look.
You can also use colored candy melts and a variety of simple patterns to coordinate designs for any holiday.
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