Carefully bring heavy cream to a boil in a heavy sauce pan over medium-high heat; add vanilla and set aside.
Process chocolate chunks in food processor until ground into a fine powder. With processor running, slowly pour hot cream and vanilla in a slow, steady stream until fully blended. (Stop to scrape sides if necessary.)
Pour mixture into crust and chill for at least 3 hours or overnight. Garnish with strawberries and/or whipped cream, if desired.