Dark Chocolate Mousse

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Chocolate Crumble Procedure

Prepare clean verrine cups.
Realize a ganache with Festipak 1 the dark chocolate. Cool it down to 33-35°C. Set aside.
Whip up to soft peaks both Festipak 2 & fresh cream and fold it into the ganache gently.
Assemble the mousse cup by starting with some of the chocolate crumble followed by the strawberries then pipe some of the chocolate mousse. Repeat layering a second time ending with the fresh strawberries.
Decorate as desired. Chill.