Chocolate tears with strawberry mousse

Ingredients for 6 servings:

• 80 g dark chocolate coating
• 100 g strawberries
• 100 ml whipped cream
• 40 g sugar
• 1 m.-sized meringue(s)
• 20 g powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

For the chocolate tears, melt the chocolate coating in a small metal bowl over a simmering water bath. Spread the chocolate coating on one side of 6 strips of overhead projector film (13 x 5 cm each). Just before the chocolate coating sets, fold the short sides of the film together to form a teardrop shape. Hold with your fingers until the chocolate coating holds its shape (secure with a paper clip if necessary). Refrigerate for about 15 minutes. Spread oval drops of chocolate coating on a baking sheet lined with baking paper, place the teardrops on top, and return to the refrigerator. When the chocolate has completely hardened, run a sharp, small knife or scalpel along the outer edge of the teardrops and carefully break off the excess chocolate coating. Slowly peel off the film. For the strawberry mousse, puree the strawberries with the powdered sugar and mix with the sugar. Then fold in the whipped cream and then the crumbled meringue. Pour the mousse into the chocolate tears and refrigerate for a few hours or overnight.