Mousse au chocolat with strawberry cream

Melt, in a small pan at a low setting, the chocolate in the coffee and marnier while stirring. This can also be done in a glass container in the microwave, 1 minute at 400 watts.

Split the eggs. Beat 2 egg yolks creamy and light in color. Keep the other 2 egg yolks for an omelette or scrambled eggs.

Take the chocolate from the heat source and stir the yolk mixture through the melted chocolate.

Beat the 4 egg whites stiffly with a pinch of salt.

Beat the whipped cream with the sugar.

Fold the egg whites and whipped cream together and then through the cooled chocolate mixture.

Divide the chocolate mousse over slices or bowls and let them stiffen in the refrigerator for 2 hours.

Remove the crowns from the strawberries.

Puree or chop half of the strawberries and mix them with the creme fraiche.

Serve the chocolate mousse with the whole strawberries next to it, scoop the strawberry cream with two tablespoons and garnish with fresh mint leaves.