Strawberries have a rather charming nickname: the lover's fruit. No matter what they are paired with, they always taste like love.

What does a strawberry taste like when it meets chocolate? This chocolate-covered strawberry confection has no recurring process or technique, but it's heartfelt and fun. It's a delicious, simple, and elegant after-dinner snack or hand-made gift.

Ingredients:

200g dark chocolate

Fresh milk 50ml

Cream 50ml

an appropriate amount of nuts

Step 1: Melt the dark chocolate, fresh milk, and cream together over water.

Step 2: Cover the washed strawberries with the chocolate and shake off any excess.

Strawberry Mousse

A sweet and sour taste, just like first love. With the heart shape, the whole cake is full of love.

Crumbled Oreo biscuits 100g

Butter 40g

Strawberry 180g

Lemon juice 5g

Icing sugar 20g

Ghirardine flakes 5g

Light cream 300g

Icing sugar 50g

Lemon juice 10g

Gillespie flakes 10g

Light cream 50g

Step 1: Wrap the bottom of the 6-inch heart-shaped mousse ring with a few layers of cling film first.

Step 2: Crumble the Oreo biscuits a little more with a rolling pin and pour into a bowl and set aside.

Step 3: Melt the butter over water and add to the crushed biscuits, stirring well.

Step 4: Pour the crumbled biscuits into the molds and press them firmly with the rolling pin upright. Place in the freezer and set aside.

Step 5: Add the two custard slices to the cold water and chill in the fridge.

Step 6: Slightly cut off the strawberries for the veneer so that they are flat, then cut them in half. Place the cut side firmly against the mold and enclose it in a circle.

Step 7: Stem the fresh strawberries and cut them into small pieces. Add the icing sugar and lemon juice and puree the strawberries in a juicer.

Step 8: Pour the custard mixture into the strawberry puree and mix well.

Step 9: Whip the light cream until it appears to be rippled but still liquid, and add half of it to the strawberry puree.

Step 10: Remove the frozen biscuit base, pour in the strawberry mousse mixture and chill in the fridge for 20 minutes.

Step 11: Cut the strawberries into pieces, add the icing sugar and lemon juice, and puree.

Step 12: Gently pour the mirrored strawberry puree into the molds, if there are any air bubbles on the surface using a toothpick to pick them out. Place in the fridge overnight to chill.

Step 13: The next day remove the mousse and carefully peel off the cling film from the bottom, after which place it flat on a plate.

Blow a hairdryer along the mold a few times and gently lift the mold so that it can be easily unmoulded. Garnish with whipped cream and strawberries.

Tips and tricks

1. The cold water used to soak the giardiniera must be edible.

2. Lemon juice is not necessary if you don't have any.

3. It is best to refrigerate the mousse cake overnight for better solidification.

4. Refrigerate the mousse cake, preferably for no more than 3 days.