Start by melting dark chocolate on a double boiler or microwave, whatever is convenient to you.
Brush the melted chocolate in the spherical silicon mould.
Freeze the mould until chocolate sets.
For the white chocolate ganache, in a saucepan over medium heat, bring the fresh cream to a simmer.
Pour the hot cream over chopped white chocolate and let it rest for a minute.
Whisk the chocolate cream mixture until everything is well combined.
Let the ganache cool in the fridge for a while before using.
For strawberry puree, I just blitzed some fresh strawberries.
To bring the mousse together, in a medium size bowl whip heavy cream to stiff peaks. Add strawberry puree and white chocolate ganache into this bowl. Give it a good mix until everything is well combined.
Transfer the mousse to a piping bag.
Carefully demould the chocolate cups once set.
Pipe the mousse in the cups and top them with some fresh berries.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/strawberry-chocolate-mousse-cups/